3 tbsp Flora oil 1 red onion, finely grated 4 cloves garlic, minced 2 tsp grated fresh ginger 500 g cherry tomatoes, halved 1 tsp fennel seeds, crushed 0.5 tsp chilli flakes 2 tsp red wine vinegar 80 g sugar Salt, to taste 300 g butternut, cubed and roasted 2 tbsp Flora olive oil 4 cloves garlic, minced 0.5 large red onion, finely chopped or grated 0.5 cup sunflower seeds or pumpkin seeds, toasted 1 x 400g can black beans or chickpeas 1 large egg 1 tbsp paprika Pinch salt 0.25 cup fresh coriander, finely chopped 3 tbsp Worcestershire sauce 0.5 cup breadcrumbs Flora oil, for frying 6 seeded bread rolls 6 tsp Flora regular, for spreading Rocket, rinsed, to serve 1 round feta cheese, crumbled

Preparation (for 6 portion) for



  1. For the chutney, heat the Flora oil in a sauté pan over a medium heat. Sauté the onion, garlic and ginger for 5 minutes or until soft.
  2. Add the cherry tomatoes and stir to combine, allow to cook for 2 minutes.
  3. Add the rest of the ingredients and allow to cook until slightly thickened, this will take about 10 to 15 minutes over a low heat. Allow to cool.
  4. To make the burgers, mash the butternut and Flora olive in a medium bowl. Then sauté the onions along with garlic in a hot pan until slightly caramelised and cooked through.
  5. Add the onion mix to the butternut along with the toasted seeds. Blend the black beans to a chunky consistency and add to the butternut mix. Add the rest of the ingredients, season and stir until fully combined.
  6. Using a ⅓ cup measure, scoop out the patty mixture and form into even rounds, packing it tightly. Heat a non-stick pan, add 1 tsp Flora oil and fry the patties until golden on the outside and drain on paper towel.
  7. Spread the seeded rolls with the Flora regular and top with the patties, tomato chutney, crumbled feta cheese and rocket.

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