Pre-heat oven to 350F (180C). Line a baking sheet with parchment paper, brush the sheet with ½ tablespoon of olive oil.
Wash, peel and grate the vegetables, squeeze out excess moisture and place in a large bowl. Add the parsley, flour, egg, salt and pepper and mix gently to combine.
Form the mixture into 5 or 6 patties and place on the prepared baking sheet. Drizzle with 1-1½ tablespoons of olive oil and bake for approximately 25 - 35 minutes, turn the burgers halfway through baking then continue baking. Serve immediately topped with your favourite sauce, dip or mayo. Enjoy!
Notes
You can make these burgers gluten-free by substituting the flour with your favorite gluten-free flour blend.Store leftover veggie patties in the refrigerator in an airtight container for up to 3-4 days. Reheat in the oven or on the stove before serving.Cooked veggie burgers can be frozen but do not freeze raw burgers. Cool completely then store patties in a freezer safe container or bag for up to 3 months. Place parchment paper or wax paper between burgers to prevent sticking. Reheat from frozen in the oven until warmed through.