Step 1

Crumble the tempeh into chunks and add to a pot along with all of the ingredients except for breadcrumbs. Bring to a boil, then partially cover with a lid and turn the heat down to simmer. Let simmer for 10-15 minutes or until the water is mostly absorbed and boiled off. Stir a couple of times. If after 15 minutes water still remains, pour any excess off.

Step 2

Transfer the tempeh to a mixing bowl and let cool down enough to handle. To speed this up, place it in the freezer for about 5 minutes.

Step 3

Add the breadcrumbs to the mixing bowl and using your hands mash the mixture until it comes together. Add more breadcrumbs if it is very wet and won't hold together, and add liquid (water, a little tamari, or more oil) if it is too dry and crumbly.

Step 4

Divide the dough into 4 pieces and form them into patties.

Step 5

Heat a skillet over medium low heat, add oil and cook the burgers about 4 minutes on each side, or until golden brown.

Step 6

Glaze the top of the burgers with the Korean BBQ sauce.

Step 7

Enjoy on toasted buns, slathered with vegan mayo (see note for gochujang mayo option) and topped with kimchi slaw.