036 / 75 · Cook Outside, Eat Together

Grilled Cumin Lamb Patties with Chopped Salad

4 small patties; 2 flatbread suppers · Active 30 min · Total 45 min

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Four small lamb patties cook more evenly than two enormous burgers and fit neatly into flatbread with a chopped tomato and cucumber salad. Cumin and parsley season the meat, while a little garlic yogurt stays cool on the side. This meal is for a suitable outdoor grill used in the open air. Check the campsite rules and your equipment instructions before preparing raw meat, so there is a permitted, safe place ready to cook.

Jump to ingredients

Grilled cumin lamb patties with tomato-cucumber salad, flatbread and garlic yogurt.

Pat the meat together gently

Finely grate or mince the onion so it seasons the patties without leaving large hard pieces in their centers. Mix just until the seasonings are distributed, then form four even disks with clean hands. Compacting them hard can make the texture dense. A shallow depression in each center helps them stay fairly flat. Keep the shaped meat refrigerated while the grill heats, and put the raw-meat bowl and board away before handling salad or bread.

Give the salad a separate bowl

Small tomato and cucumber dice fit inside folded bread better than thick slippery wedges. Dress them shortly before eating so their juice does not pool for a long time. The garlic yogurt, with a little of the measured parsley, is a separate condiment; it does not have to soak the bread before the first bite. Keep the salad utensils away from the tools that turn raw patties. A clean serving plate needs to be ready before anything comes off the grill.

Ground lamb needs its own endpoint

A whole lamb chop and a ground lamb patty have different temperature requirements. Cook these patties to 160°F/71°C in the center, checking the thickest ones with a thermometer. Turning them several times over moderate heat is better than leaving one face above a fierce hot spot. Warm the bread only after the meat is safely cooked, then divide two patties, half the salad and a share of yogurt between the two meals. Eat outdoors promptly rather than holding a tray of cooked meat at a lukewarm temperature.

Ingredients

  • 10 1/2 oz ground lamb (300 g)
  • 1 small onion, very finely grated (60 g)
  • 1 teaspoon ground cumin (2 g)
  • 1/2 teaspoon fine salt (3 g), divided
  • 1/4 teaspoon black pepper (0.5 g)
  • 2 tablespoons chopped parsley (8 g), divided
  • 1/4 cup thick plain yogurt (60 g)
  • 1 small garlic clove, finely grated (3 g)
  • 2 teaspoons olive oil (10 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 2 medium tomatoes, finely diced (200 g)
  • 1/2 cucumber, finely diced (150 g)
  • 2 plain flatbreads (140 g total)

Set out

Permitted outdoor grill used in the open air, Clean raw-meat board and bowl, Separate salad bowl, Grill spatula or tongs, Clean cooked-food plate, Instant-read thermometer

Allergens

Milk, Wheat in flatbread; check bread for other allergens. Check labels and substitutions.

Make it

  1. Mix lamb with grated onion, cumin, half the salt, all the pepper and half the parsley. Form four even patties about 3 1/2 inches (9 cm) across and 5/8 inch (1.5 cm) thick. Make a shallow central depression, cover and refrigerate while preparing the grill.
  2. Mix yogurt and garlic with half of the remaining parsley (2 g), using a clean spoon, and refrigerate. In a separate bowl combine oil, lemon juice, remaining salt and the last 2 g parsley with tomato and cucumber shortly before serving.
  3. Prepare the permitted outdoor grill for medium direct heat according to its instructions, in the open air away from enclosures and combustible items. Grill patties for 8–12 minutes, turning several times, until the thickest centers reach 160°F/71°C. Transfer with clean utensils to the clean plate.
  4. Warm the flatbreads briefly on the grill. Serve one bread per person with two patties, half the chopped salad and half the garlic yogurt.

Check permission before opening the meat

Fire restrictions can change the cooking plan. If the outdoor equipment cannot be used safely and lawfully at the stop, choose a meal suited to your approved indoor appliance instead.

A useful detail

Never use an outdoor grill or camp stove inside an RV, camper, tent or other enclosed space. Ground lamb patties must reach 160°F/71°C; do not use a whole-cut lamb temperature.

Another way

  • Use ground beef at the same weight and the same 160°F/71°C endpoint.
  • Replace parsley with chopped mint at the same loose volume for a different herb flavor.

Keep it well

Keep raw lamb and yogurt at 40°F/4°C or below until needed. Refrigerate cooked patties and salad separately within 2 hours, or 1 hour above 90°F/32°C. Use cooked patties within 3 days and chopped salad or yogurt within 2 days or their ingredient labels’ shorter limits. Reheat patties to 165°F/74°C; keep salad and yogurt cold.