For the Pimiento cheese: Combine all ingredients together and use a spatula to scrape the sides of the bowl to make sure everything is mixed. Cover the bowl and place in the fridge until ready to use.

For the burgers: Add the carrots to a food processor and pulse a few times until they are diced small. Next, add in the chickpeas and sunflower seeds and continue pulsing until everything is very finely chopped (and has almost turned into a paste). Transfer to a mixing bowl and fold in the breadcrumbs, salt, and pepper.

Sprinkle the chickpea flour on a clean surface and use that area to divide the dough into 6 balls (making sure each ball is coated with a little bit of flour). Wrap the balls in foil and transfer to the fridge until chilled (about 30 minutes to an hour).

Once the dough is chilled, gently roll out each ball on a floured work surface and dab a tablespoon of pimiento cheese in the center. Fold the outer edges into each other until the pimiento cheese center is completely sealed with the chickpea mixture. Wrap back up and transfer back to fridge. Repeat this process with the rest of the dough balls.

To cook: As mentioned above, there are several techniques you could use to cook the burgers. I recommend cooking them in a saucepan, over medium heat, with a tablespoon of ghee for 5 minutes on each side (or until browned). You can also stick them on the grill for a few minutes on each side but be careful with them as veggie burgers do fall apart easily.

To serve: Enjoy with whatever you fancy but I recommend toasting some baguette for the bun and topping with more pimiento cheese, onions, pickles, tomatoes, and micro-greens.