Start with activating the yeast. In a large bowl add the yeast, salt, sugar and lukewarm water 250ml give it a good stir and leave it for 10 minutes. Once the yeast has been activated add the flour and give it a good mix. Then tip out the dough onto to the heard surface and knead the dough for 5 - 8 minutes until smooth and soft texture.

Cover the dough with the towel and live in a warm place until the dough doubled in size, usually  30 - 40 minutes.

Add in pressure cooker onion, garlic, green chilli, lentils, paprika, and seasoning then add water and pressurise for 8 minutes.

Mash the lentil with the fork/masher into a consistent and smooth mixture. Shape into burgers, place on a prepared baking sheet and freeze for 30 minutes to firm up.  (You can make it the day before and leave in the freezer overnight.

Divide the risen dough into 8 equal pieces and shape each piece into a loose ball, cup each ball of dough with your hands to make them look bun-shaped. Place them on a prepared baking sheet.

Set an air-fryer/oven to 180°C then bake them for 10–15 minutes, until risen and golden brown. Then transfer to a wire rack to cool completely.

Meanwhile, make the ketchup relish. Blend the tomato paste, garlic, jalapeno pickle, chilli powder and sea salt together. Set aside.

Fry the burgers over medium-high heat for 4–5 minutes on each side,  or bake in the oven or grill until cooked through.

To serve, slice 8 buns in half horizontally. Spread a spoonful of tomato relish over the base of each bun. Place the burgers on top of the tomato relish. Place a slice of vegan cheese on top of each burger. Spoon another spoonful of relish over each burger. Top each with lettuce leaves and a ring of onion.