Melati’s Miso-Turmeric Tempeh Burger with Very Herby Labneh

When I first tasted a spoonful of this very herby labneh, I yelped in delight. It’s so perfectly rich and punchy, and when layered with fresh and crunchy veggies and a deeply savory burger, it hits every note. I think you’ll truly enjoy this as a late summer meal or anytime, really.

INGREDIENTS

Tempeh Burger Marinade

• 1 block (10 oz) Reculture tempeh

• 20 g fresh turmeric

• 15 g fresh ginger

• 1 tbsp miso

• 3 tbsp sweet soy sauce

• 2 cloves garlic, peeled

• 1/2 tsp ground coriander

• 1/2 cup water

• 1 tsp kosher salt

• freshly cracked black pepper to taste

• pinch of msg (optional)

Herby Labneh Spread

• 1 cup (200 g) labneh

• 3 tbsp extra virgin olive oil

• 150 g fresh cilantro, roughly chopped

• 150 g fresh parsley, roughly choipped

• 150 g fresh dill, roughly chopped

• 1 small clove garlic, peeled

• 1 jalapeño

• juice from half a lime

• 1/4 tsp lime zest

• 1 tsp kosher salt, or to taste

Additional toppings

• 4 brioche hamburger buns

• half an English cucumber, cut lengthwise into thin ribbons

• store-bought pickled red onions or this homemade quick pickled onions recipe.

• little gems butter lettuce

• optional: sliced white cheese, such as pepper jack or gruyere

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Serves: 4

Active time: 45 min

Inactive time: 1 hr

1. Prepare the patties. Thaw the tempeh for 30–60 minutes. Slice the block crosswise into four equal pieces, then turn each piece on its side and slice lengthwise to form four thin patties. Lightly score the surfaces to help the marinade absorb.

2. Make the marinade. In a food processor, blend all marinade ingredients until smooth. Pour into a shallow baking dish and coat the patties thoroughly. Marinate for 30–60 minutes, flipping halfway so both sides are evenly seasoned.

3. Cook the patties. Heat a little oil in a skillet over medium heat. Fry the patties for about 3 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove from heat. If using cheese, place slices on top of the hot patties, cover the pan, and let melt.
   Alternative: Brush patties generously with oil and grill until golden and heated through.

4. Prepare the herby labneh. In a food processor or with an immersion blender, combine all labneh spread ingredients. Blend until smooth, adjusting seasoning to taste. Keep the jalapeño seeds for more heat, or remove them for a milder flavor. Refrigerate until ready to use.

5. Assemble the burgers. Lightly toast the buns. Spread a generous layer of herby labneh on both halves. Add lettuce, cucumber ribbons, pickled onions, and the tempeh patties.

6. Enjoy immediately!

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