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Add the lentils to a bowl and roughly mash with your hands or a fork, leaving some texture.
Add the red onion, pickles, tomato purée, soy sauce, nutritional yeast, spices, Marmite, MSG and black pepper.
Mix well, then add the breadcrumbs and mix until the filling is thick and mouldable.
Add a little more breadcrumbs if needed.
Carefully cut a slit into each pita and stuff with half of the lentil mixture and the cheese, making sure the filling is packed in tightly.
Press the pita closed so the filling is evenly distributed.
Heat a little oil in a frying pan over medium-low heat.
Add the stuffed pitas and cook for 3–4 minutes on each side, pressing down gently with a spatula, until golden and crispy and the cheese has melted.
For the Big Mac sauce, mix everything together in a bowl and adjust to taste.
Slice the crispy pitas in half and serve with plenty of Big Mac sauce for dipping.