I use olive oil because that’s what is easily to hand in my kitchen. You can use any oil. Just make sure it isn’t old and rancid (burns the back of your throat when you taste it).

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If you choose to use coconut oil/fat, chill or freeze it first and chop it into tiny chunks, larger than rice granules… more like chopped nuts size. This will leave small white lumps in the burger when it is raw, looks a little like the fat from meat. On heating, it will melt and ooze, very much like the fat from a meat burger.