Thinly slice the red onions and place in a bowl. Add the cornflour and ground cumin and toss to coat.

Fill a saucepan halfway with vegetable oil and set over a medium heat. Shake off any excess cornflour, then add the onions to the cold oil, stirring to separate.

Cook, stirring often, until golden brown and crispy, then drain and season with salt.

Mash the avocado flesh. Finely dice the mango. Finely chop the red onion, green chilli and fresh coriander. Juice the lime.

Place in a bowl, season with salt and pepper, and mix well to combine.

Combine the chipotle paste, garlic powder and smoked paprika with 4 tablespoons of vegetable oil and a pinch of salt and pepper.

Heat a non-stick frying pan over medium heat. Toast the buns then set aside.

Brush the Vegetarian Butcher Patty On The Back Burgers with a little vegetable oil.

Heat the same non-stick frying pan over medium heat. Add the Vegetarian Butcher Patty On The Back Burgers and cook for 2 mins.

Flip and spoon a third of the chipotle sauce over the burgers. Cook for a further 2 mins.

Flip again, spoon another third of the chipotle sauce over the burgers, and cook for a further 2 mins.

Flip one last time, spooning the remaining chipotle sauce over the burgers, and cook for a final 2 mins.

To assemble, get a good dollop of the mango guacamole on the base of each burger. Top with the Vegetarian Butcher Patty On The Back Burgers, followed by a good handful of crispy onions and the top bun. Tuck in and enjoy!