Schlack~I've never had a puree like that, but it sounds interesting. Do you have a recipe?
frozen or fresh peas, simmered like normal until tender, in water with a little salt and some bruised & torn fresh mint leaves.
drain, blend to puree, reserve some of the water in case its too thick
you can also add butter or cream for richness, and to ensure you get the consistency you want. - thinner purees are much better for fancy schmancy presentation (get a plastic squeezy bottle and have fun painting with peas!) return to the pot over a low heat to keep warm.
butter and cream are off the menu for me at the moment, but it still works well.
Quantities, proportions and consistency, are a matter of taste and experimentation.
for the burgers, The puree was quite thick!