To make the burgers
Blend the chickpeas, carrot, onion, rice, herbs and oil to obtain a homogeneous mixture.
Transfer the mixture to a bowl and add the corn and peas, then gradually add the breadcrumbs and flour to obtain a soft, not too wet, mixture.
Divide the mixture into 4 and shape the patties. Brush the sides of the patties with oil and sprinkle with black and white sesame seeds.
Lay the patties on baking paper on a baking tray and place in the oven at 180°C/350°F/gas mark 4 until cooked and browned, about 15 minutes.
To make the caramelised onions
Cut the onions into rings and place on a baking tray. Sprinkle with a little oil and a pinch of salt then cook in a preheated oven at 160°C/325°F/gas mark 3 for no more than 20 minutes.
Load up the burgers in burger baps with vegan mayo and/or ketchup, salad lightly dressed with an oil and lemon juice vinaigrette, caramelised onions and grilled vegetables to taste.