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.

The Northerner [Vegan]





For Green Pea Dressing:

  • 1 1/2 cups (195 g) frozen green peas
  • 1/2 cup (75 g) pine nuts or other nut
  • 1/4 cup (60 ml) fresh lemon juice
  • 2 tablespoons (30 ml) rapeseed oil
  • 1 tablespoon (6 g) grated fresh ginger
  • 1/4 teaspoon salt
  • Water, as needed to thin the Consistency

For the Patties:

  • 6 to 8 parsnips, trimmed and quartered lengthwise
  • 3 tablespoons (45 ml) rapeseed oil, plus more oil or ghee for frying
  • 1/2 cup (80 g) chopped onion
  • 1 1/3 cups (298 g) drained and rinsed canned black beans, mashed with a fork
  • 7 ounces (200 g) smoked tofu, crumbled
  • 2 scallions, finely chopped
  • 1/4 cup (16 g) dill, finely chopped
  • 2 tablespoons (30 ml) fresh lemon juice
  • 3/4 to 1 teaspoon salt, plus more to taste
  • 2 tablespoons (8 g) nutritional yeast
  • 1/2 cup (75 g) rolled oats
  • Freshly ground black pepper, to taste

For Toppings:

  • 4 teaspoons (16 g) mustard, divided
  • Sliced leek
  • Lettuce leaves
  • Cucumber slices


For the Green Pea Dressing:

  1. In a blender, combine all the dressing ingredients and blend until smooth. Refrigerate until it’s time to assemble the burgers.
  2. 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:

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.