Core tomato and cut into 1/2" dice.

In a mixing bowl, combine sour cream, 1/4 the chimichurri seasoning (reserve remaining for meatloaves), and tzatziki. Set aside.

In another mixing bowl, combine ground beef, panko, remaining chimichurri seasoning, and a pinch of salt and pepper.

Form meat mixture into four equally-sized patties, about 5" in diameter.

Place a large non-stick pan over medium heat.

Add patties to hot, dry pan. Cook until browned and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

Transfer patties to a plate and tent with foil. Wipe pan clean and return to medium heat.

Add 2 tsp. olive oil, tomatoes, and a pinch of salt to hot pan used to cook patties. Stir occasionally until browned, 3-4 minutes.

While tomatoes cook, carefully massage rice in bag to break up any clumps. Remove rice from packaging.

Add rice, half the butter (reserve remaining for flatbreads), chicken base, 1/4 tsp. salt, and a pinch of pepper.

Stir occasionally until butter is melted and rice is heated through, 2-3 minutes.

Remove from burner. Rest, 2 minutes.

While rice cooks, continue recipe.

Place flatbreads directly on oven rack.

Bake in hot oven until heated through and edges are browned, 5-7 minutes.

Carefully remove flatbreads from oven and top with remaining butter. Flatbreads will be hot! Use a utensil.

Plate dish as pictured on front of card, topping patties with tzatziki mixture. Bon appétit!