Before starting, preheat your broiler to high. Wash and dry all produce. Finely chop 1/2 tbsp oregano leaves (dbl for 4 ppl). Halve cucumbers lengthwise, then cut into 1/4-inch thick half-moons. Cut tomato into 1/4-inch pieces.

Combine lamb, 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 patties (four patties for 4 ppl).

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, 4-5 min per side. \*\* (TIP: Don't overcrowd the pan; if your pan is smaller, cook the patties in 2 batches for 4 ppl.)

While patties cook, halve buns. Arrange them on a baking sheet, cut-side up. 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 mayo and half the feta 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 cucumbers, tomatoes, spring mix and remaining feta. Season with salt and pepper, then toss together.

Spread feta-mayo onto buns. Add patties and some salad to bottom buns. Finish with top buns. Serve remaining salad on the side.