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
Serves: 4
Active time: 45 min
Inactive time: 1 hr
To prepare the patties, thaw the tempeh for 30-60 minutes. Slice the tempeh block cross-wise, then turn each cut piece on its side and slice again lengthwise. You will be left with four thin tempeh patties. Lightly score the sides.
Add the marinade ingredients into a food processer and blend until smooth. Add the blended marinade into a baking dish and add the tempeh patties, thorooughly coating in the marinade.
Let the patties marinate for 30-60 minutes, flipping halfway through to thoroughly saturated both sides.
When ready to eat, pan fry the patties with an oil of choice for about 3 minutes on each side or until lightly golden and the interior reaches 165 degrees Farenheit. Turn off heat. If adding cheese, place the slices on the patties and cover the pan with a lid until the cheese has melted.
Alternatively, brush the patties generously with oil and cook on an outdoor grill.
To prepare the herby labneh, process all of the ingredients with an immersion blender or food processor and adjust seasoning as needed. Keep the jalapeño seeds for a nice kick, or remove for milder heat. Rest the spread in the refrigerator until ready for use.
To assemble, lightly toast the buns. Generously slather herby labneh on both bun halves before adding layers of lettuce, cucumber ribbons, and pickled onions.
Enjoy immediately!
