Drain and rinse the tinned beans. Mash the kidney beans with a fork or potato masher. Whiz the chickpeas and sunflower seeds in a food processor until coarsely chopped.
Combine the beans and seeds, sauces and seasonings in a large mixing bowl with the rolled oats and rice. Add a couple of spoonfuls of rice flour if the mixture is too soft and moist - it should be like a firm dough.
Fry large spoonfuls of the mixture, shaped into patties, in shallow oil over medium heat, until browned on both sides.
Serve in lightly toasted burger buns spread with hummus, and your favourite salad greens.