Pressure cook potatoes for 5 whistles, then peel and mash with onions, salt, and red chili powder.

Shape the potato mixture into medium-sized cutlets and refrigerate.

Heat oil in a skillet, add garlic, then chopped onions and capsicum, sautéing until golden brown.

Add chopped tomatoes, salt, and sauté until mushy.

Stir in tomato puree, red chili powder, cumin powder, red chili flakes, dried oregano, Tabasco sauce, and honey.

Sauté until the tomatoes are cooked and the raw smell dissipates.

Add soy granules, salt, and 1/4 cup of water, and simmer for 4-6 minutes until the sauce thickens slightly.

Set the sauce aside.

Beat an egg in a bowl and prepare bread crumbs on a plate.

Dip the refrigerated patties in the egg, then coat them with bread crumbs on both sides.

Shallow fry the breaded patties on a hot skillet with oil until golden brown and crispy on both sides (about 10 minutes per side).

Toast burger buns with butter until golden brown.

Place a cooked patty on the toasted bun base, spoon sauce over the patty, and top with a cheese slice.

Microwave for 10 seconds to melt the cheese.

Add jalapeno slices and the burger top.

Serve immediately.