Make the zucchini fries: preheat oven to 450 degrees. Cut the zucchini into 3-inch sticks (like French fries!). Place panko in a small bowl with a large pinch of salt and pepper. Toss zucchini on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Coat each stick evenly in the panko, pressing to adhere, and return to the baking sheet. Place baking sheet in the oven for 12-15 minutes, until golden brown and crispy.

Meanwhile, peel the cucumber, then halve lengthwise. Scoop out the seeds with a spoon, then dice one half. Thinly slice the remaining half into half moons. Roughly chop the dill. Zest and halve the lemon. Mince or grate the garlic

Make the dill tzatziki: in a small bowl, mix together the yogurt, lemon zest, a squeeze of lemon, 1/3 cup diced cucumber, half the za’atar, half the chopped dill, and half the garlic (or to taste.) Season with salt and pepper.

Make the burgers: in a medium bowl, mix together the ground beef, remaining garlic, and remaining za’atar. Season with salt and pepper. Form mixture into evenly-sized patties. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the patties to the pan and cook 3-5 minutes per side, until cooked to desired doneness.

While the burgers cook, slice the pita in half and place in the oven to toast for 1-2 minutes.

Stuff the pitas with the burgers, sliced cucumber, the remainingdill, and a dollop of dill tzatziki. Serve the pita burgers alongside the zucchini fries, with the remaining dill tzatziki for dipping. Enjoy!