Add ground beef and lamb to a large bowl. Add all remaining ingredients directly into the same bowl.

Grate or very finely mince the onion. Separate the liquid from the solids. Add the squeezed onion solids to the bowl and add back 1 tablespoon of the onion juice.

Using your hands, combine, squeeze, fold, and work the mixture for 2–3 minutes until tight, emulsified, and slightly sticky.

Divide into 2 equal portions in the bowl before removing gloves.

Place a sheet of parchment on a cutting board. Add one portion of meat to the center. Press down lightly. Place a second sheet of parchment on top. Gently press and spread with hands. Use a rolling pin to form a rectangle roughly the size of your sheet pan.

Line sheet pan with foil. Place parchment-wrapped logs on top.

Bake at 375°F for 20 minutes, then rotate pan 180° and bake for an additional 8–10 minutes.

Remove pan to top of oven and rest for 5–10 minutes.

Find the seam of the parchment and gently unroll directly on the same foil-lined pan.

Using tongs in one hand and a gloved hand in the other, tear into jagged, irregular pieces.

Spread meat across the pan and move it through all rendered juices.

Broil for 3–5 minutes, watching closely, until edges are crisp and lightly charred.

Slice thin lengthwise, julienne, then cross-cut cucumber into small rustic pieces.

Mix tzatziki ingredients and let rest for 20–30 minutes.

Toss chopped cucumber, fresh dill, olive brine, and salt lightly.

Cook tortillas in dry cast iron or comal over medium heat, about 30 seconds per side.

Warm tortilla, then layer with feta, meat, tzatziki, cucumbers, tomato, scallions, pickled onion, hot sauce, black pepper, and flaky salt.

Fold like a large soft taco and eat over a plate.