Mushroom & Olive Stuffed Pizza Burgers with Lemon-Artichoke Salad

Directions

1. Rinse and dry all fresh produce, then prepare the dressing by mincing the garlic and whisking it with lemon juice, olive oil, Dijon mustard, salt, and pepper in a medium bowl.
2. Drain the artichoke hearts, slice them thinly, and toss them in the dressing until coated; set aside to meld flavors.
3. Finely chop the olives and mushrooms and combine them in another bowl.
4. Add the ground beef to the olive-mushroom mix along with Italian seasoning, salt, black pepper, and crushed red pepper; mix by hand until just combined, then shape into two 1-inch-thick patties.
5. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
6. Slice the tomato into thick rounds and season both sides with salt and the dried basil.
7. When the pan is hot, brush with a little oil and grill the tomato slices until lightly charred, about 1 minute per side; transfer to a plate.
8. Place the patties on the pan and cook for about 5 minutes per side, until cooked through; top each patty with cheese and the grilled tomato slices, cooking until the cheese melts. Transfer patties to the plate used for the tomatoes.