All The Aunties
All The Aunties

Catch Riya live on Saturday Kitchen, BBC One, Sat 7 Nov, 10am

Riya's live on BBC One right now!

Watch live on iPlayer
Watch from the start

As seen on BBC Saturday Kitchen! Make Riya's Nachodums at home

Get Riya's recipe
Watch the episode
Where to buy

Spicy Miso & Gochujang Paneer Burgers

Serves 4

Ready in 60 mins

Original paneer

  • High Protein, Vegetarian

Sweet, salty, spicy and sticky, these burgers are a proper barbecue SHOWPIECE. Thick paneer slabs glazed in miso, gochujang and honey, charred on the grill and stacked in toasted brioche with tangy Kewpie-style mayo and a crunchy slaw. Tip: keep the barbecue on a medium heat, as the sugars in the marinade can burn over a fierce flame.

Jump to method
Ingredients
Method

Ingredients

  • 400g All The Aunties Original Paneer, cut into 8 squares, about 2cm thick
  • 4 brioche burger buns
  • 2 tablespoons pickled red onion, optional
  • Fresh coriander, optional
  • For the marinade:
    • 2 tablespoons white miso paste
    • 1 tablespoon gochujang
    • 2 tablespoons honey
    • 2 teaspoons light soy sauce
    • 1 tablespoon neutral oil
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon rice vinegar or lime juice
    • 2 garlic cloves, crushed or finely grated
    • 2cm piece fresh ginger, grated
    • ½ teaspoon black pepper
  • For the Kewpie-style mayo:
    • 4 tablespoons mayonnaise
    • 1 teaspoon rice vinegar
    • ½ teaspoon sugar
    • ½ teaspoon Dijon mustard
    • Squeeze of lime juice, optional
  • For the slaw:
    • 90g white cabbage, finely shredded
    • 2 spring onions, finely sliced
    • 1 tablespoon rice vinegar
    • Pinch of salt

Method

  1. Whisk all the marinade ingredients together until smooth and glossy. The marinade should be thick but brushable.
  2. Score the paneer squares lightly in a criss-cross pattern. Reserve 1 tablespoon of the marinade, then brush the rest generously over both sides of the paneer. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
  3. Mix the mayo ingredients until smooth and slightly tangy. Chill until needed.
  4. Toss the cabbage and spring onions with the rice vinegar and salt. Set aside.
  5. Heat the barbecue to medium. The sugars in the marinade can burn, so avoid a fierce flame.
  6. Lightly oil the grill, then cook the paneer for 3–4 minutes on each side, until deep golden, sticky and charred at the edges. In the final minute, brush with the reserved marinade.
  7. Toast the brioche buns cut-side down.
  8. Build each burger with mayo, two pieces of hot miso paneer, pickled red onions if using, cabbage slaw and coriander.
Watch it on Instagram

Find more like this

Join the Aunties!

Easy paneer recipes and Aunty news, straight to your inbox.

Unsubscribe any time. See our Privacy Policy.