Heat butter or oil in a large, non-stick pan. Add the onions and peppers. Sauté for a minute and then add the carrots. Sauté for another minute before adding the chopped jalapenos and tomato purée. Mix well and cook out for 90 seconds.

Next, add the following dry ingredients in quick succession: Dried garlic powder, ground cumin and coriander seeds, turmeric, smoked paprika, chilli flakes and dried oregano. Add a splash of water, no more than 75ml to ensure the spices can cook out without burning. Stir and cook for a further 90 seconds.

Add the sweetcorn, beans and salt. Stir well and cook for 2 minutes. Remove from the heat and mash the mixture up with a potato masher. The beans should be a mixture of fully mashed, partially mashed and whole for delicious texture and a mixture that binds well. Finally, sprinkle over the mashed potato powder (or add your mashed potato). Stir well and set aside.

Split the burger buns in half lengthways and fill with a generous amount of the bean mixture. I find an ice cream scoop makes light work of this. Place your slice of cheese on top of the bean mixture and pop the burger lid on. Press lightly.

Add the butter and oil to a pre-heated tawa. Sprinkle in the paprika or chilli powder if you like things spicier, and the chopped coriander leaves. Mix well. Take a burger and dip all sides in the butter masala, and then the top and bottom. Lightly press the burger with a turner or spatula. Cook until it's perfectly toasted all over.

Finally, sprinkle with a small pinch of chaat masala and serve with salad and chips/crisps.