Grilled gyro patties with tzatziki

Put the ground beef, breadcrumbs, onions, garlic, salt, black pepper, coriander, cumin, oregano and chili flakes in a food chopper.

Spin about one minute until the onions are well broken down and everything is a homogenous meat paste, stopping to scrape down a few times.

Divide into four pieces of about 130 grams and shape each into a thick patty, roughly the shape of a McDonald's hash brown, for maximum surface area on the grill.

Spray a ripping hot grill liberally with olive oil pan spray and grill the patties hard about five minutes on the first side for serious grill marks.

Cook four to five minutes on the second side, to an internal temperature no lower than 145F and no higher than 150F. Without a grill, high roast the patties at 550F or 500F for 12 minutes.

Rest five minutes, then slice about a quarter inch thick and chop once more in half.

Grate the cucumber on a box grater, chop it once more, wrap it in a paper towel and squeeze all the water out.

Combine the squeezed cucumber with the Greek yogurt, mayonnaise, minced garlic, salt, dill and lemon juice and stir to combine.

Pile the meat onto a hot pita, top with plenty of tzatziki, diced tomato, pepperoncini and shredded lettuce.