Toast the seeds: add sunflower seeds to a skillet over medium heat, toast for 2 minutes. Stir occasionally to avoid burning. Remove from skillet and let cool. Add the coriander seeds and fennel seeds and toast for a minute. Take off heat and set aside to cool.

Make the smoky caramelized onions: Heat oil in a large skillet over medium heat. Add onion, green chile, ¼ tsp salt and ¼ tsp sugar. Cook for 5 minutes, stirring occasionally. Add the smoked paprika and mix. Add a splash of water if the pan is drying up. Cook for another 3 mins, stirring occasionally.

In a food processor, add the sunflower seeds, fennel and coriander seeds and spices. Process until they become a coarse meal. Flavor variation: add some oregano if you like, add cayenne for heat.

Add the two thirds of the rice and 1 cup of black beans, salt, 3 - 4 tbsp of the smoky caramelized onions, flaxmeal, bbq sauce. Process until most of the beans have broken down.

Transfer the mixture to a bowl. Mix in the breadcrumbs, remaining black beans and rice. Taste and adjust salt, heat and seasoning. Add more seasoning and bbq sauce if needed and mix in. Add flour or breadcrumbs if the mixture is too moist. Chill for 10 minutes in the fridge.

Shape into patties using a cookie cutter or by hand. (press mixture into a cookie cutter until packed. Tap to release. Even out the top). Heat up the grill over medium high heat. When hot, grill for 3 to 5 mins per side. Or pan fry in a skillet over medium heat with a little oil. Brush some bbq sauce or a mix of bbq sauce and hot sauce on both sides and grill half a minute, then remove from grill.

Dress with the smoky caramelized onion, tomato slices, bbq sauce or ketchup and mustard, or vegan mayo/ranch between toasted burger buns or lettuce!