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 1-2 teaspoons of extra virgin olive oil in the same frying pan used for toasting the nuts over medium-low heat. You may need to add a little more oil between batches if cooking in multiple rounds.

Fry the burger on the first side for about 5 minutes, covered with a lid or a piece of aluminium foil, until golden brown and crisp on the bottom. Flip, place a slice of cheddar cheese on top of each patty (if using), cover again, and continue to cook for another 3-4 minutes until the cheese is melted and the burgers are warmed through.

Lightly toast the multigrain buns, then spread mayo on the bottom half and red pepper jelly on the top half. Place a chickpea and walnut burger patty on each bun, top with lettuce or baby spinach, and serve with crispy kale chips or oven fries.