Advertisement

NoMad food truck collaboration burger with Curtis Stone

Time 1 hour
Yields Makes 4 burgers
NoMad food truck collaboration burger with Curtis Stone
(Myung J. Chun / Los Angeles Times )

Chicken patties

1

In a bowl, knead together the chicken, truffle pâté and oil, bread crumbs and salt. Divide the mixture and form it into four patties. Set aside.

Caraway dressing with dijon

1

In a dry skillet, toast the caraway seeds over medium heat, shaking or stirring frequently, until lightly browned and aromatic, about 3 minutes. Remove from heat. Grind the seeds to a powder using a spice grinder or mortar and pestle.

2

In a bowl, whisk together the caraway powder, creme fraiche, buttermilk, lemon juice, mustard and a pinch of salt, or to taste. This makes a scant ¾ cups dressing, which will keep, covered and refrigerated, up to 5 days.

NoMad food truck collaboration burger

1

Heat a grill or grill pan over medium-high heat until hot. Meanwhile, season each chicken patty lightly with salt and pepper on each side.

2

Lightly char the cooked bacon on the grill until warmed through. Remove and set aside.

3

Cook the patties until charred and cooked through, about 5 minutes on each side depending on the thickness of the burgers. Place a spoonful of sauerkraut on top of each patty, followed by 3 slices of cheese and 3 strips of bacon. Set aside so the heat from the burgers can begin to melt the cheese. Toast each half of each bun.

4

To assemble the burgers, spread 1 tablespoon of the dressing on each half of each bun, or more if desired. Place about ½ cup watercress on the base of each bun. Top the watercress with a prepared burger, then season with a twist of freshly ground pepper. Top with the remaining bun half. Serve immediately.

Adapted from a recipe by chefs Daniel Humm and Curtis Stone.

Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.