The Northerner
[Vegan]

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.