Think of the chef collaboration as the culinary equivalent of an “Avengers” movie. The latest high profile mix involves Curtis Stone, chef-owner of the Los Angeles restaurants Gwen and Maude; Ashley Abodeely, the chef on the NoMad truck; and the team behind that truck, Swiss-born chef Daniel Humm and business partner Will Guidara, who are also the guys behind the NoMad and Eleven Madison Park restaurants in New York City.
Since launching in L.A. in September, the truck has teamed up with chefs around the city to create special collaboration burgers, including Roy Choi (Pot, Kogi BBQ) and Jon Shook and Vinny Dotolo (Animal, Son of a Gun, etc.).
For Stone’s burger, he used NoMad’s ground chicken and truffle patty with Gwen’s house-cured bacon, Swiss cheese, sauerkraut, watercress and a caraway mustard and buttermilk dressing. There’s a lot going on here, including a total of three slices of cheese per burger and a tangy sauerkraut to help cut the richness.
“A Bavarian flavor profile was the inspiration behind the Gwen chicken burger,” Stone said in an email. “We fermented the sauerkraut for five days, used lots of Swiss cheese, and added lemon myrtle, an indigenous spice to Australia, in our dry-cured smoked bacon. The caraway in the mustard adds a little freshness. The only thing missing is the pretzel.”
The burger is available at the truck through the month of March, or you can make one at home, with the recipe below.