Preheat oven to 180°combine dry ingredients in a bowl and mix thoroughly.
In a separate bowl, combine the tahini and 1 ¾ cups of stock then mix to an even consistency.
Add the dry ingredients to the wet and mix to form a dough. You may need to add additional stock if the dough appears dry.
Turn onto a floured surface and knead gently until the dough becomes elastic and springy.
Divide into 4 even pieces and shape into patties. Transfer to a casserole dish and cover with remaining stock. Bake for 1 hour. Allow to cool completely.
In a bowl, combine the almond milk and pickle juice, then in a separate bowl mix together the flour, sugar, salt and dried spices.
Heat the oil in a large saucepan or Dutch oven to 180°bread the patties by first coating in flour mixture, then almond milk then a second coating of flour. Fry for 6 minutes in the hot oil, flipping halfway. Remove from oil and drain onto paper towel. Construct burgers and serve immediately.