Blend dark and white ground chicken together in a large bowl with 1 egg.
In a food processor, or Ninja chopper, pulse the pretzel with the sunflower seeds, dijon mustard, cornichon pickels, and seasonings into breadcrumbs, but not too powdery. (NOTE: This is where I also added about 3 tablespoons of the black bean soup I made).
Blend the mixture into the chicken completely. Form into burgers.
Heat olive oil on in non-stick pan. When hot, add the burgers and sear to a brown crust forms. Reduce heat and flip to cook the other side. Covering the frying pan at this point will keep moisture in the burgers.
Serve open face with a side of homemade Black Bean soup or on your favorite bun with some cilantro and mayo.