Name: Vegan Grilled Barbecued Tempeh Burgers with Spicy Pickled Jícama
Total time: 2 h 55 min
Ingredients: 1 cup cider vinegar; ⅓ cup sugar; ¼ teaspoon table salt; 6 ounces jícama , peeled and cut into 2-inch matchsticks (1½cups); 1 jalapeño chile , stemmed, seeded, and sliced into thin rings; 1½ cups barbecue sauce , divided, plus extra for serving; ¼ cup water; 2 (8-ounce) packages tempeh , cut in half crosswise; 4 hamburger buns , toasted if desired; 1 cup baby arugula

Why This Recipe Works

Instead of making patties, we halved two tempeh pieces crosswise to create four planks that would serve as our “meat.” Marinating the tempeh in a mixture of barbecue sauce and water infused it with flavor, and patting it dry before grilling ensured a crispy edge. For an extra boost of barbecue flavor, we brushed both sides of each plank with additional sauce during the last few minutes of grilling. To add a layer of crunch and liveliness, we paired the burgers with sweet, spicy pickled jícama.

Instructions

Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar has dissolved. Off heat, stir in jícama and jalapeño, cover, and let cool to room temperature, about 1 hour. (Pickled jícama can be refrigerated in airtight container for up to 1 week.)

Whisk 1 cup barbecue sauce and water together in small bowl, then transfer to 1-gallon zipper-lock bag. Add tempeh patties, press out air, seal, and toss gently to coat. Refrigerate for at least 1 hour, flipping bag occasionally. Remove patties from marinade and pat dry with paper towels.

For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place tempeh patties on grill and cook (covered if using gas), turning as needed, until well browned, 8 to 12 minutes. Brush patties with ¼ cup barbecue sauce, flip, and continue to cook until sizzling and well browned, about 1 minute. Brush second side of patties with remaining ¼ cup sauce, flip, and continue to cook until well browned, about 1 minute. Serve burgers on buns, topped with pickled jícama and arugula, passing extra barbecue sauce separately.