Start by cutting out burger patties from the Tempeh. They should be 4 oz and have a diameter of 4-5 inches.
Pour or brush 1 tbsp of the soy sauce on each side of the Tempeh burger and leave it to rest in the fridge for 1 hour.
Peel the mango and cut (almost pencil-) thick slices.
Fire up the grill and prepare it for high direct heat.
When the grill is ready, place the Tempeh burger patties on the indirect side and close the lid. Leave them like that for 5-10 minutes, to get them warmed up.
Now move them over to the direct heat and sear them for a few minutes, flipping often.
Add the pecorino cheese on top of each patty when they are done, and move them away from the heat.
Grill the mango slices on both sides until they get a nice char on the surface.
Bring the Tempeh and mango in, and start building your burger. I start with bread, then some bbq sauce, a burger, some lettuce, mango and more lettuce. Spread some truffle mayo on the top bun and place it on the burger. Done!