Grilled Tempeh Burgers

Ingredients

• 1 teaspoon ginger fresh grated peeled
• 1  garlic clove minced
• 1 Dash ground pepper red
• 4  whole-grain hamburger buns 
• 2 tablespoons catsup 
• 4 leaf lettuce leaves 
• 3 tablespoons soya sauce low-sodium
• 2 tablespoons spicy brown mustard 
• 16 ounce soy tempeh 
• 4 slices tomatoes (1/)
• 2 teaspoons vegetable oil 
• 4 slices vidalia sweet (1/)
• 0.8 cup water 

Equipment

• sauce pan
• knife
• grill
• ziploc bags

Directions

1. Split tempeh in half horizontally with a sharp knife; cut each piece in half crosswise.
2. Place tempeh in a heavy-duty zip-top plastic bag.
3. Combine water and next 5 ingredients (water through garlic) in a small saucepan; bring to a boil.
4. Pour over tempeh; seal bag. Marinate in refrigerator 3 hours to overnight.
5. Prepare grill.
6. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.
7. Remove tempeh from marinade, reserving marinade.
8. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting frequently with reserved marinade.
9. Spread 1 1/2 teaspoons ketchup and 1 1/2 teaspoons mustard evenly over each bun top.
10. Place 1 lettuce leaf on bottom half of each bun; top with 2 tempeh pieces, 1 tomato slice, 1 onion slice, and top half of bun.