Preheat your broiler to high (to toast burger buns). Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Cut zucchini in half, lengthwise, then into 1/4-inch thick half moons. Cut tomato into 1/4-inch cubes. Peel, then grate the shallots.

Combine lamb, shallot, oregano and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form lamb mixture into two 4-inch wide burger patties. (For 4 ppl, make four 4-inch wide patties.)

Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side. ** (TIP: Don't overcrowd the pan; if your pan is smaller, cook the patties in 2 batches for 4 ppl.)

While burger cook, cut buns in half, then arrange them cut-side up on a baking sheet. Toast buns in the middle of oven, until golden-brown, 2-4 min. (TIP: Keep your eye on them so they don't burn!)

While buns toast, stir together feta and mayo in a small bowl. Season with pepper. Whisk together, 1/2 tbsp vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add zucchini, tomatoes and spring mix. Season with salt and pepper, then toss together.

Spread each bottom bun with feta-mayo, then top with patties and some salad. Serve any remaining salad on the side.