Recipe: Kaitlin Maritato. Yield: 4 burgers

For the slaw:
½ head of a small green cabbage
5 red radishes
¾ cup mayonnaise
1 Tbsp. Greek yogurt
2 Tbsps. grated yellow onion
1 Tbsp. honey
1 Tbsp. red wine vinegar
½ Tbsp. mustard powder
salt and pepper to taste

For the patties:
¾ lb. tempeh
1 Tbsp. adobo sauce from can of chipotles in adobo
3 ½ Tbsps. shoyu or tamari

For the BBQ spice:
1 Tbsp. smoked paprika
2 Tbsps. salt
1 Tbsp. garlic
3 tsps. cayenne
3 tsps. oregano
3 tsps. thyme

For the BBQ sauce:
½ cup bourbon
1/3 cup canola oil
1 Tbsp. BBQ Spice mixture (above)
1 tsp. minced garlic
zest of 1 small lemon
½ cup crushed tomato
1 cup black coffee
1/3 cup molasses
¼ cup red wine vinegar

For assembly:
4 whole wheat burger buns
4 slices Swiss cheese
1 ½ cups Cabbage and Radish Slaw

For the slaw: Finely shred the green cabbage and radishes using a food processor or box grater. Mix the cabbage and radishes together in a large bowl.

In a small bowl, mix together the mayonnaise, yogurt, onion, honey, vinegar and mustard. Add to the cabbage and radish mixture.

Mix well and taste for seasoning. Add salt and pepper as desired.

For the patties: Preheat oven to 375 degrees

Slice the tempeh into 1 to 2 inch pieces

Combine the tempeh, adobo and tamari in a medium sauté pan. Add enough water just to cover the tempeh. Bring to boil, then reduce heat and simmer for 20-30 minutes. Remove from liquid and set aside.

Combine all the BBQ spice ingredients in a small bowl and mix together.

Bring bourbon to a boil in medium sauté pan. Cook on high until reduced by half.

Add remaining BBQ Sauce ingredients to the bourbon. Simmer and whisk until all ingredients are thoroughly combined and sauce thickens slightly; about 5 minutes.

Add the smoked tempeh to the BBQ sauce. Bring to a boil, reduce heat and simmer for 20-30 minutes.

While tempeh is cooking, prepare Cabbage and Radish Slaw and Frizzled Onions (recipes attached)

Remove tempeh from sauce. Set any remaining sauce aside. Put tempeh in food processor and pulse until ground into a coarse meal. Form into 4 evenly-sized patties.

Heat grill/grill pan to high. Place patties on grill and cook for 8-10 minutes each side. If you would like the burger to be a slightly firmer texture after grilling, bake in pre-heated oven for another 5-10 minutes. In the last few minutes of grilling or baking, top each patty with 1 slice of Swiss cheese and allow the cheese to melt.

Remove the patties from heat and place on burger buns. Top each burger with 1/3 cup of Cabbage and Radish Slaw and garnish with Frizzled Onions.