Double-Decker Paneer Burger + High-Protein Vegan Mayonnaise

Method for Veggie Paneer Aloo Burger:

1. Sauté veggies – In a pan, heat 1 tsp oil. Add ginger–garlic, green chili, onion, carrot & capsicum. Sauté lightly (just to remove moisture, don’t brown).
2. combine sautéed mix with potato, paneer, peas, spices & salt. Mash gently until combined.
3. Shape patties – Add bread crumbs gradually to bind. The mixture should be soft but hold its shape. Rest for 10 mins.
4. Coat  Make a slurry with 2 tbsp maida , ¼ cup water. Dip patties in slurry  coat with bread crumbs. Coat twice for crispy patties.
5. Chill – Refrigerate 20–30 mins (or freeze 15 mins) for firm patties.
6. Cook – Deep fry until golden & crisp. Drain on paper towel.

Burger Assembly

4 burger buns
4 cheese slices (processed cheese)
Lettuce leaves (shredded)
McD-style sauce → 2 tbsp mayo + 1 tbsp ketchup + ½ tsp mustard

Steps:
1. Toast buns lightly with butter.
2. Spread sauce on both halves.
3. Layer lettuce → hot patty → cheese slice.
4. Top with bun, press gently.

Method for Vegan Cashew Mayo:

1. Soak cashews  After soaking, drain the cashews and discard the soaking water.
2. In a blender, add soaked cashews, garlic, salt, white pepper, lemon juice, and 3 tbsp water.
3. Adjust consistency: Blend until completely smooth and creamy. Add more water, 1 tbsp at a time, if needed for a mayo-like consistency.
4. Check for seasoning — add more salt, lemon juice, or pepper if required.
5. Transfer to a clean airtight jar. Keep refrigerated and use within 5–6 days.