Add oats and sunflower seeds to a food processor and process until mixture is coarsely ground.
Add grated carrot, chickpeas, egg, olive oil, parsley, dill, lemon juice, garlic and salt
Pulse until the mixture is coarsely chopped, being careful not to over-mix.
Transfer mixture to bowl and form into four patties.
Heat a medium pan sprayed with olive oil spray over medium heat. Once hot, cook burgers for 7-8 minutes, or until browned. Flip and cook for 5-7 more minutes.
To make the sauce, place grated cucumber in a strainer. Sprinkle salt over cucumber and allow mixture to drain for 10 minutes. Using a paper towel, squeeze the liquid out of the cucumber. Combine drained cucumber with yogurt, dill, lemon juice and lemon zest. Use as a topping for the burgers.