Break the smoked Tofoo into chunks and place into a food processor along with the grated carrot, spring onions, breadcrumbs and 3 tbsp sweet chilli sauce.
Blitz until evenly combined then divide into 4 and shape into burgers. Press sesame seeds onto each burger.
Heat the sunflower oil in a large non stick pan and fry the burgers over a medium heat for 3 to 4 minutes per side.
To serve, split each bun in half and lightly toast the cut side. Top the base of each burger bun with a handful of rocket, lift a burger on top and a sliced radish, drizzle with a teaspoon of sweet chilli sauce and top with the lid of the burger, using a wooden skewer if desired.