300g frozen tempeh (defrosted and cut into 4 x 10cm squares) 1 tbsp gochujang spice paste 1 tbsp soy sauce 2 tsp sugar 4 brioche burger buns 1 baby gem lettuce (torn) 1 beef tomato (sliced)
For the slaw 75g finely shredded kale 3 tbsp prepared guacamole 2 tbsp vegan mayonnaise
For the ketchup 100ml good quality tomato ketchup 1 tbsp gochujang spice paste
For the mayo 75ml vegan mayonnaise 2 tbsp yuzu or lime juice and zest
In a bowl, mix the spice paste, soy sauce and sugar. Add the squares of tempeh, mix well, cover and leave overnight in the fridge. Mix the ingredients for the slaw together in a bowl. Mix the ingredients together for the ketchup and for the mayonnaise. Remove the tempeh from the marinade. Heat a grill or grill pan and cook the tempeh for 3-4 minutes on each side until golden. Toast the buns. Assemble the burger with the lettuce, sliced tomatoes, and the kale-slaw, then top with the grilled tempeh burger. Top with the bun lid and lightly press down. Serve with the ketchup and mayonnaise and some sweet potato fries.