Put all of the seeds and nuts in a food processor and start pulsing it to chop the nuts. Add a small amount of water so the nuts start to stick together. Do not grind these until they’re fine. They should be tiny and visible little bits. Once consistent, dump it into a large mixing bowl.
Next throw your grated carrot, onion and garlic in food processor until the mixture resembles small crumbs. Once uniform and smooth, dump it into the large mixing bowl with nuts.
Next grind up the garbanzos with water until it gets to the consistency of hummus. Then pour that in the bowl and start mixing.
Now add rice and mix thoroughly. Things should start to bind and stick together, and the color should be uniform.
Add the soy sauce, hot spices and salt to nut mixture. Stir in basil and dill. Add a little water if needed but it’s best to keep it as dry as possible. Give it a taste. It should be zesty with a kick. If not, add more of the spices or salt as needed.
Once thoroughly mixed, go ahead and grease a cutting board so that you can grab a handful and make burger patties. You should be able to get 14-16 patties from this batch.
Lay formed patties on a cookie sheet and freeze them for 20 minutes. They should solidify, and then you can place them in the oven (375° F for ~30 mins). This would be a good time to get your toppings and condiments ready.
Bake until heated through and the edges begin to turn brown. Now you can store them in the freezer for later (with wax paper to separate the patties stacked together), or pan fry/grill them for consumption now.
Recommended sauce: vegan mayo mixed with spicy ketchup or regular ketchup and tabasco, should be just slightly pink in color when mixed.
Add your toppings of choice, serve and enjoy!

1/2 cup water
1 cup sunflower seeds
1 cup almonds
1 cup cashews
1 cup walnuts
2 cup canned garbanzos beans
1 cup carrot, grated
1 cup onion, chopped
2 tablespoon garlic, minced
2 cup cooked brown rice
3 tablespoon soy sauce
1 tablespoon salt
1 tablespoon cayenne pepper
2 tablespoon habanero hot sauce or hot sauce of choice
1 tablespoon dried basil
1 tablespoon dried dill weed