Food & Cooking Recipes Lunch Recipes Green-Pea Burgers with Harissa Mayo By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 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. Ingredients 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 Directions 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.) 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. Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side. 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 Print