Mini Grilled Gyro Burgers With Tzatziki and Pickled Peperoncini Recipe

For the Tzatziki: Mix together yogurt, cucumber, lemon juice, garlic, olive oil, and dill in a medium bowl. Season with salt. Transfer to an airtight container and refrigerate for at least 1 hour before using. For the Burgers: Place lamb, beef, fatback or bacon, garlic, salt, onion, oregano, and black pepper in a food processor fitted with a steel blade. Process until smooth puree is formed, about 1 minute total, scraping down side of bowl with rubber spatula as necessary. Form meat mixture into 9 equal-sized patties. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place buns on grill, cut side down, and grill until lightly toasted. Set aside. Place gyro patties on grill and cook until well seared on both sides and just cooked through, 2-3 minutes per side. Transfer patties to toasted buns, top with a spoonful of tzatziki and a few slices of peperoncini. Serve immediately.