Green-Pea Burgers with Harissa Mayo

  • 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, defrosted
  • Coarse salt
  • 1/2 cup canned chickpeas, washed and depleted
  • 1/2 little onion, finely cleaved
  • 2 tablespoons new level leaf parsley, cleaved
  • 1 huge egg, whisked
  • 1 cup new breadcrumbs (from 3 to 4 cuts white bread)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup mayonnaise
  • 2 tablespoons harissa
  • 4 brioche rolls, split and toasted
  • 1 cup blended child greens
  • 1/2 English cucumber, cut into slender rounds


    • Step 1

      Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)

    • Step 2

      In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.

    • Step 3

      Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.

    • Step 4

      Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.

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