Lamb Burgers with Tzatziki and Boreal-Spiced Fries From Restaurant Le Baumier

• 450 g (1 lb) lean ground lamb
• 30 g store-bought breadcrumbs
• 1 tbsp Quebec sumac
• 1 egg
• Salt and pepper, to taste
• 1 tbsp sambal oelek
• 2 tbsp Tournevent sunflower oil
• 1 cucumber, cut into ribbons (using a knife, mandoline, or grater)
• 4 grilled hamburger buns from your favorite bakery (Saguenay–Lac-Saint-Jean product)

Tzatziki

• 500 ml plain yogurt
• ½ cucumber or 150 g grated Toundra cucumber
• 5 cloves garlic, minced
• 2 tbsp chives
• 2 tbsp fresh mint, finely chopped
• 5 ml lemon juice
• 5 ml lime juice
• 2.5 ml maple syrup
• Salt and pepper, to taste

Boreal-Spiced Vegetable Fries - Spice mix

• 1 tsp Boreal spices (Les Belles du Lac – Camerise Mistouk)
• 1 tsp salt
• ½ tsp ground pepper

Boreal-Spiced Vegetable Fries - Vegetable

• 1 medium Russet potato
• 2 medium parsnips
• 4 medium Nantes carrots (or other carrots)
• 2 tbsp organic virgin flaxseed oil (Tournevent)
• 6 tbsp maple syrup
• 3 tbsp apple cider vinegar or other vinegar