In a large mixing bowl, combine all chopped vegetables, mix well and set aside.
In a high speed food processor, add all wet mixture ingredients except oat flour and coconut oil, pulse on high until smooth and well blended.
Pour mixture into vegetables, mix thoroughly.
Add oat flour, half a cup at a time, until mixture holds it’s shape when formed into round patties. Keep adding more oat flour until you reach this consistency.
In a large fry pan, heat 1 tablespoon coconut oil over high heat.
Whilst oil is heating, begin to form large round burger patties and place in pan to cook, small batches at a time as they won’t all fit in one pan. Repeat with remaining mixture adding more oil each time.
Fry patties until golden brown and crispy on each side, approx. 5-8 minutes.
Optional: toast your burger buns under the grill or in a fry pan with a little oil until golden.
Place cooked patties into burger buns along with desired toppings.
Serve and enjoy!
Notes
Store leftover patties in an airtight container, refrigerated, for up to 3-4 days. This burger mixture make a large amount, you can half the recipe if you’re only serving a couple people.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/rainbow-vegetable-burgers/