Dill has a powerful aroma and it’s the herb and flavor most associated with Scandinavian cooking. This smoked tofu-and-dill packed burger is reminiscent of coastal Nordic flavors. It is paired here with pungent mustard and a bright Green Pea Dressing sauces as refreshing as the winds from the North Sea on a foggy, cold day. Top with roasted parsnips for a sweet and chunky texture.
Ingredients
For Green Pea Dressing
- 1½ cups (195 g) frozen green peas
- ½ cup (75 g) pine nuts or other nut
- ¼ cup (60 ml) fresh lemon juice
- 2 tablespoons (30 ml) rapeseed oil
- 1 tablespoon (6 g) grated fresh ginger
- ¼ teaspoon salt
- Water, as needed to thin the consistency
For Patties
- 8 parsnips, trimmed and quartered lengthwise
- 3 tablespoons (45 ml) rapeseed oil, plus more oil or ghee for frying
- ½ cup (80 g) chopped onion
- 10.33 cups (298 g) drained and rinsed canned black beans, mashed with a for
- 7 ounces (200 g) smoked tofu, crumbled
- 2 scallions, finely chopped
- ¼ cup (16 g) dill, finely chopped
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon salt, plus more to taste
- 2 tablespoons (8 g) nutritional yeast or grated Parmesan cheese
- ½ cup (75 g) rolled oats
- Freshly ground black pepper, to taste
- 4 buns, halved and lightly toasted
For Toppings
- 4 teaspoons (16 g) mustard, divided
- Sliced leek
- Lettuce leaves
- Cucumber slices
How to Make It
- Preheat the oven to 400°F (200°C).
- To make the Green Pea Dressing: In a blender, combine all the dressing ingredients and blend until smooth. Refrigerate until it’s time to assemble the burgers.
- Place the parsnips on a rimmed baking sheet and roast for 20 minutes, or until golden, turning them halfway through the cooking time. To make the patties
- Place a skillet over medium-high heat and add a drizzle of rapeseed oil or 1 tablespoon (14 g) ghee. Add the onion and fry for 5 to 7 minutes until translucent. Stir in the black beans and fry for 1 to 2 minutes more, or until any excess water left from rinsing evaporates. Transfer to a large bowl.
- Add the 3 tablespoons (45 ml) rapeseed oil along with the remaining patty ingredients and mix to combine. Transfer the mixture to a food processor. Pulse for a couple of seconds until the beans break up. Be careful not to go too far you want a crumbly texture, not a purée. Refrigerate the mixture for 15 minutes, or up to 24 hours covered.
- Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add a drizzle of rapeseed oil or 1 tablespoon (14 g) ghee. Fry the patties for 2 to 4 minutes per side. Lightly season with salt and pepper.
- Assemble the patties between the toasted buns. Top with the mustard, Green Pea Dressing, roasted parsnips, and other toppings. Serve immediately.
