Plant Burger

This delicious plant burger uses Flora PlantB+tter, which is a delicious, dairy-free alternative to dairy butter. It has the same creamy, rich flavour but is made from natural ingredients and has 50 per cent lower climate footprint than dairy butter.

Serves 4


  • 30g (1oz) Flora Salted Plant B+tter
  • 300g (10.5oz) Portobello mushrooms
  • 200g (7oz) cooked black beans
  • 1 tbsp milled flaxseed mixed with 3 tbsp water
  • 100g (3.5oz) fresh broccoli, finely chopped
  • 1 red onion, finely chopped
  • 120g (4.2oz) breadcrumbs
  • 30g (1oz) chopped fresh parsley
  • 1 tbsp vegan Worcestershire sauce
  • 2 finely chopped garlic cloves
  • 100g (3.5oz) Violife Prosociano, freshly grated
  • Ground black pepper and sea salt

To serve:

  • Toasted vegan bread rolls spread with a little Salted Flora PlantB+tter
  • Red onion rings
  • Lettuce
  • Spicy tomato chutney
  • Fresh tomato slices


  1. Chop and sauté the mushrooms in 30g (1oz) Flora Plant B+tter and drain off any water
  2. Lightly mash the black beans
  3. Put all the ingredients into a bowl and combine well. The flaxseed and water mix will act the same way as an egg to bind the ingredients together
  4. Shape into patties and fry using the remainder of the Flora Plant B+tter for 3-5 mins until golden brown.

Recipe by Flora. Check out Flora Plant B+tter spreads and recipes at flora.com/en-gb/floraplant.