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.

Recipe details