Green-Pea Burgers with Harissa Mayo

Prep Time:
25 mins
Total Time:
35 mins

Homemade veggie burgers often have ingredient lists as long as a midsummer day, but these bright-green patties pack in tons of flavor with just a handful.


  • 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed

  • Coarse salt

  • ½ cup canned chickpeas, rinsed and drained

  • ½ small onion, finely chopped

  • 2 tablespoons fresh flat-leaf parsley, chopped

  • 1 large egg, whisked

  • 1 cup fresh breadcrumbs (from 3 to 4 slices white bread)

  • 2 tablespoons extra-virgin olive oil

  • ½ cup mayonnaise

  • 2 tablespoons harissa

  • 4 brioche rolls, split and toasted

  • 1 cup mixed baby greens

  • ½ English cucumber, cut into thin rounds


  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.)

  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.

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

  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.

    Johnny Miller
Related Articles