The Northerner Recipe


Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesDill 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.

  • Yield: 4 burgers and about 2 cups (360 g) Green Pea Dressing


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
  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Place the parsnips on a rimmed baking sheet and roast for 20 minutes, or until golden, turning them halfway through the cooking time.
  4. To make the patties
  5. 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.
  6. 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.
  7. 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.
  8. Assemble the patties between the toasted buns. Top with the mustard, Green Pea Dressing, roasted parsnips, and other toppings. Serve immediately.

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