Greek Mushroom Burger with Olive Mayo & Creamy Sun-Dried Tomato Salad

Directions

1. Wash and dry all produce, then line a baking sheet with foil if you want easier cleanup.
2. Trim stems and gill interiors from the mushrooms, rub with oil, and season lightly before placing gill-side down on the sheet.
3. Broil the mushrooms until the tops soften, about 4 minutes, then flip them over and fill with half the feta before returning to the oven to finish until tender and the cheese is golden, about 4 more minutes.
4. While the mushrooms cook, mince the olives and mix them in a small bowl with lemon zest, then add mayonnaise and the spices to create a tangy olive mayo and set aside.
5. In a separate bowl, juice the lemon and whisk in the sun-dried tomatoes, the remaining feta, yogurt, oil, and spices to form a creamy dressing.
6. Dice the cucumber and tomatoes, adding the cucumber to the dressing, and split the tomato: one half diced, the other half sliced for serving.
7. Rinse and tear the lettuce, reserving one leaf per burger; add remaining greens and pine nuts to the salad bowl and toss to combine.
8. Toast the buns if you like, then spread olive mayo on the bottom halves and layer with feta-stuffed mushrooms, tomato, and lettuce before closing with the top halves.