Heat a skillet over medium heat and add the bok choy leaves with the chili crisp oil and sauté, stirring occasionally until tender crisp, about 2 minutes. Move to a plate and set aside.

Wipe out the skillet, spray lightly with cooking spray, and add the patty. Season with salt and pepper to taste. Cook for 4 or 5 minutes per side. For the last minute of cooking, place the cheese on top of the flipped patty and let it melt slightly.

To assemble the Hot Shot Burger. Spread the top and bottom toasted bun with mayonnaise. Nestle the burger patty with cheese on the bottom bun and pile on the Lightlife Smoky Tempeh (if desired) and the sautéed bok choy. Place the top bun on and serve while hot.