Place all the burger ingredients except the cheese into a large bowl and mix together well to combine.

Divide the mixture into 4 balls and squash each ball flat into a 12-13cm (5inch) disc. Place ¼ of the crumbled cheese into the centre of each flattened burger and draw up the sides to completely enclose the filling. Gently flatten and reshape the burgers to about 7-8cm (3inch) in diameter. Place onto a plate or wrap in baking paper and rest in the refrigerator for 30 minutes.

To make the tzatziki place the yogurt, cucumber, chopped mint and mint sauce into a medium sized bowl and combine. Season to taste with lemon juice, salt and pepper and then cover and place into the refrigerator until required.

Place the empty Grillit over a high heat on the hob and leave for 1 - 2 minutes until hot. Test the grill temperature by dropping a few drops of cold water over the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or a thick cloth for gripping the cast iron handle at all times.

Just before cooking, lower the heat under the Grillit to medium-low and lightly oil the grill ribs with a little vegetable oil.

Place the burgers on the Grillit and cook for 5-6 minutes, then lift with a fish slice and place the cooked burgers into a warm dish to rest.

Warm the pita breads by placing onto the hot grill for a couple of minutes. Split the warmed pitas on one side and open to make a pocket. Place some shredded lettuce, a burger and a spoonful of the tzatziki into the pocket and serve.

Cook's Notes

Oiling the grill just before cooking will prevent smoking.

Canola and groundnut oils are ideal for grilling as they have a high smoking point.

To create the chequered pattern on the burgers turn each one a 45° after 2-3 minutes of cooking. Cook for another 2-3 minutes, then turn over and repeat the process.