Coat outdoor grill rack with nonstick spray; heat grill.

Steam rice in microwave as package directs. Stir rice, cucumber, olives and dressing in medium bowl; cover and refrigerate.

Toss tomatoes, onion and mint with lemon juice, honey and 1/4 tsp each salt and pepper. Cover mixture and let stand at room tenperature.

Mix ground lamb, feta, cumin and remaining 1/4 tsp each salt and pepper; form into four 1-in.-thick burgers.

Grill burgers 8 to 10 minutes, turning once, until an instant-read thermometer inserted in side registers 160°F.

Spoon salsa on top of burgers; serve rice salad.