We’re serving these patties over pillowy Boston lettuce, and a mayo seasoned with harissa, a Tunisian chili paste, for a little spice and a pretty reddish color. Cook, relax, and enjoy!

What you’ll need:
5 oz frozen peas
1 can chickpeas
1 shallot
½ oz fresh mint
½ cup panko breadcrumbs
3 oz mayonnaise
1 tsp harissa
1 lemon
1 head Boston/ bibb lettuce
2 Persian cucumbers
coarse salt
freshly ground black pepper
olive oil
1 large egg

Equipment:
strainer
zester or microplane
potato masher
nonstick skillet

Recipe steps:

1. Prep ingredients
   Drain and rinse chickpeas. Halve, peel, and finely chop shallot. Pick mint leaves from stems and finely chop leaves. Zest lemon. Trim ends from cucumbers and thinly slice.

2. Make burger mixture
   Mash chickpeas and peas together (it’s OK if peas remain mostly whole) in a large bowl. Add shallot, mint, 1 large egg, panko, ½ teaspoon salt, and a few grinds of pepper, and mix well to combine.

3. Shape patties
   Form burger mixture into four ¾-inch thick patties.

4. Cook burgers
   Heat 2 tablespoons oil in a nonstick skillet over medium. Add patties to skillet and cook until golden, 4–5 minutes per side.

5. Make harissa mayo
   Place mayonnaise, lemon zest, and harissa in a small bowl and stir to combine.

6. Assemble
   Remove stem from lettuce and separate leaves; wash and dry well. Arrange on a platter and top with half of the cucumbers and dollop with half of the mayo. Top with burgers, remaining mayo, and cucumbers. Serve with lemon wedges for squeezing over. Enjoy!

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