Preheat a grill to medium heat.

Peel the garlic cloves. Add the red onion and garlic to a food processor and process until finely chopped. If using a knife instead, finely chop both ingredients.

Add the almonds, sunflower seeds, cilantro, hot chili powder, olive oil, 1/2 teaspoon salt, and fresh ground pepper. Pulse 10 to 15 times until the mixture is coarsely chopped. If working by hand, coarsely chop the almonds, sunflower seeds, and cilantro before combining with the remaining ingredients.

Drain and rinse the pinto beans. Mash the beans in a medium bowl with a potato masher.

Stir the chopped mixture into the mashed beans, then add the bread crumbs. Mix with your hands until combined, tasting and adding more salt if desired.

Shape the mixture into four patties.

Grill the patties for 6 to 8 minutes per side, adjusting the cooking time based on grill heat.

Alternatively, bake the patties in a 450°F (232°C) oven for 30 minutes, turning them after 15 minutes.

Serve the bean burgers with toppings of your choice.