• Using the large holes of a box grater, coarsely grate enough zucchini to measure ¾ cup [1½ cups]. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the salad.
• Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the salad.
• Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a medium bowl, combine the zucchini, white parts of the scallions, lemon zest, meat, and burger spice blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two [four] ½-inch-thick patties.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the patties.

Beef, lamb, pork, or plant-based meat: Cook, turning once, until browned and cooked to the desired doneness, 2 to 4 minutes per side. 

Turkey or chicken: Cook, turning once, until browned and cooked through, 4 to 6 minutes per side.

Transfer to a plate. Meanwhile, prepare the salad. 

• Rinse the black-eyed peas.
• Trim the root end from the lettuce; coarsely chop the leaves. 
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces. 

In a large bowl, stir together 2 tablespoons [¼ cup] lemon juice and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the black-eyed peas, lettuce, bell pepper, and green parts of the scallions and toss to coat. Season to taste with salt and pepper.

Transfer the burgers and black-eyed pea salad to individual plates. Spread 1 tablespoon lemon-tahini dressing on each burger and serve the remaining dressing on the side.