Heat 1 tablespoon olive oil in a pan. Saute onion and garlic until tender. Add zucchini, and saute until zucchini is cooked through. Season to taste with salt and pepper. Set aside.

Grind sunflower seeds, sea salt, and pepper in a food processor until the mixture resembles coarse crumbs. Add quinoa, chickpeas, dijon mustard, lemon, dill, and paprika, to the mixture. Pulse to combine a few times and then run the food processor until the mixture is broken up but hasn't completely lost its texture. If you need to, add a little water to the mixture.

Place the mixture in a mixing bowl and add the zucchini, onion, and garlic. Mix until combined.

Shape the mixture into 6-8 patties with your hands. Optional -- if the mixture feels too moist add quinoa flour and mix, until mixture is a bit more dry and holds together better.

After forming into patties freeze the patties for 15-20 minutes (optional) - this helps them stick together better.

For cooking there are two options:

-heat remaining olive oil in a pan on medium heat and cook burgers for five minutes on each side, or until golden brown

or

-bake in a 350 degree F preheated oven on a parchment paper lined baking sheet sprayed with cooking spray for 20-30 minutes.

Serve each burger on hamburger buns with a dollop of wasabi mayo, edamame hummus, sliced cucumbers, red onions and arugula.