Use a large bowl to add the minced meat along with the grated courgettes, 50ml of the olive oil, the fresh mint, the dry oregano, 1 tsp salt and ½ tsp pepper. Mix thoroughly and refrigerate for an hour. If you want, you can refrigerate overnight covered with plastic wrap.
Use another bowl to add the crumbled feta along with the paprika, dry mint and the lemon juice. Use a fork to mash and divide the mixture into 10-12 balls.
Next day, or an hour later, take the meat mixture out of the refrigerator and while cold divide into 10 balls. In the palm of your hand flatten a bit each ball into a thick patty and make a dent in the centre to add a feta ball. Seal each patty without leaving exposed any feta and place all the patties on an oven proof dish that has been lightly brushed with 10ml of olive oil, while gently pressing them on top to increase their surface area.
Turn the oven to 200°C, air circulation, rack to the middle. When it heats up cook the burgers for 18’. You want a nicely charred burger!
In the meantime, we make the salad by placing the diced tomatoes in a bowl and mix with the onions, parsley and the remaining ½ tsp of salt and ½ tsp of pepper.
Take the sliced pitta bread and lightly brush them with the remaining 10ml of olive oil. Place in the oven and grill for 1½-2’ flipping half-way through. Remove from the oven and while warm place a beef burger inside the pitta and top-up with the tomato’s mixture while serving with tzatziki sauce.