Stem, seed, remove ribs, and cut green bell pepper into ½" slices. Core tomatoes and cut into ½" dice. Mince garlic.
Combine tzatziki sauce and 1 Tbsp. water in a mixing bowl until smooth. Set aside.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green bell pepper to hot pan. Stir often until tender and beginning to brown, 5-8 minutes.
Add tomatoes, garlic salt, and a pinch of pepper. Stir constantly until tomatoes have released their juices, 2-3 minutes. If too dry, add water, 1 Tbsp. at a time, up to 3 Tbsp., until desired consistency is reached. Bring to a simmer. Once simmering, cover and simmer until peppers are soft and tomatoes have cooked down, 5-8 minutes. Remove from burner. While vegetables cook, make patties.

Thoroughly combine ground beef, chimichurri seasoning, minced garlic, and a pinch of salt and pepper in another mixing bowl. Form ground beef mixture into two equally-sized ovals.

Place a large non-stick pan over medium-high heat and add 1 tsp olive oil. Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove from burner. Transfer patties to a clean cutting board and slice into four equal pieces. Wipe pan clean and reserve.

Return pan used to cook beef to medium-low heat. Add two mini flatbreads to hot, dry pan and cook until lightly browned and warmed through, 2-3 minutes. Remove flatbreads from pan and repeat with remaining flatbreads. Plate dish as pictured on front of card, filling flatbreads with patty slices, vegetables, and tzatziki sauce. Bon appétit!