Toast the sunflower seeds and walnuts in a large frying pan over medium, tossing or stirring the nuts to avoid burning every so often, for 8 to 10 minutes until just brown and fragrant.
Add toasted seeds and nuts along with chickpeas, oatmeal, chia seeds, onion, herbs and garlic into a food processor and pulse it a few times (3 or 4, 3-second pulses) to get everything blending together.
Add tamari, Worcestershire sauce, chilli powder, cumin, coriander, mustard, salt and pepper to the bean mixture in the food processor and continue to pulse (another 3 or 4, 3-second pulses) until everything is incorporated, but the mixture is still chunky.
Empty the contents of the food processor into a large mixing bowl. With a spatula, stir the bean mixture by hand to make sure everything is evenly incorporated.
Form the bean mixture into 5 or 6 patties. Patties should be about a ½ cup of the bean mixture.
Heat a teaspoon of extra virgin olive oil in the frying pan that the nuts were toasted in over medium-low heat to fry the chickpea and nut burgers.
Fry the burger on the first side for about 5 minutes, covered with either a lid or a piece of aluminium foil, until brown and crisp, flip, add cheddar cheese to the top of the burgers, cover, and continue to cook until the cheese is melted and the burgers are warmed through.
Serve on multigrain buns with mayo, red pepper jelly (or other favourite condiment) and lettuce with crispy kale chips or oven fries.