Burgers with Labneh and Grilled Plum Compote
Our summertime version of turkey-cranberry-cream cheese! It starts with a homemade labneh, a spreadable cheese made from strained yogurt. Simply let some salted Straus Family Creamery Greek yogurt rest overnight in a cheesecloth (or paper towel) lined strainer. The whey will drain away, leaving you with a thick, rich homemade cheese. The exact time will depend on your preference on how thick you like it, but plan on a minimum of eight hours. You can do this a day or two ahead of time if you like, just transfer the labneh to an airtight container and store in the refrigerator until you’re ready for it.
We’re subbing in a Fireswamp English muffin for a typical burger bun. It’s a sturdier base for the toppings, plus those nooks and crannies are perfect pockets for holding flavor. A savory grilled burger, sweet-tart grilled plums, and a bit of peppery arugula all get sandwiched in between.
Ingredients and Farms
1 cup whole milk Greek yogurt - $2.25, Straus Family Creamery
4 English muffins - $9, Fire Swamp Provisions
3 Black Splendor plums (about 10-12 ounces) - $4, Rojas Family Farms
1 tablespoon honey - Marshall’s Farm
1 pound ground beef - $10, Silver Sky Ranch
Handful of arugula - $1, Star Route Farms
Olive oil
Salt and pepper
Directions
8-24 hours before you plan to serve the burgers, season 1 cup whole milk Greek yogurt with ¼ teaspoon kosher salt. Line a small strainer with cheesecloth or a few layers of paper towels. Add the salted yogurt. Set the strainer over a bowl and refrigerate 8-24 hours.
Preheat the gas grill to high. Use a fork to split four English muffins in half and brush with olive oil. Halve and pit the plums and brush with olive oil. Form 1 pound ground beef into four patties and season well with salt and pepper.
Place the plums on the grill, cut side down. Cook for 1 minute, just until the fruit starts to soften. Remove to a plate. Reduce the grill to medium. Cut the plums into ½-inch pieces and add to a bowl with 1 tablespoon honey. Season with salt and coarsely ground black pepper.
Add the burgers to the grill and cook to desired doneness, about four minutes each side. Meanwhile, toast the English muffins cut side down on the grill for about 2 minutes.
To assemble, spread a generous tablespoon of labneh on the bottom half of the English muffin. Add the burger and spoon over some of the plums. Top with arugula and the top half of the English muffin.