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Mains, Sandwiches

NoMad food truck collaboration burger with Curtis Stone

NoMad food truck collaboration burger with Curtis Stone
Myung J. Chun / Los Angeles Times

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 ... Read more

Total time: About 1 hour | Makes 4 burgers

Chicken patties

  • 1 pound ground chicken thighs
  • 2¾ teaspoons black truffle pâté
  • ½ teaspoon truffle oil
  • 1 heaping tablespoon brioche bread crumbs
  • ¼ ounce salt

Step 1In 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

  • 1½ teaspoons caraway seeds
  • ¼ cup plus 2 teaspoons creme fraiche, preferably from Kendall Farms
  • 1½ tablespoons buttermilk
  • 2 teaspoons lemon juice
  • About 1/3 cup Dijon mustard
  • Salt

Step 1In 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.

Step 2In 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

  • 4 chicken patties
  • Salt and pepper
  • 12 slices cooked smoked bacon
  • 1 1/3 cups drained sauerkraut
  • 12 slices (4 ounces) Swiss cheese
  • 4 potato buns
  • ½ cup caraway dressing with dijon, more if desired
  • 1 bunch watercress

Step 1Heat a grill or grill pan over medium-high heat until hot. Meanwhile, season each chicken patty lightly with salt and pepper on each side.

Step 2Lightly char the cooked bacon on the grill until warmed through. Remove and set aside.

Step 3Cook 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.

Step 4To 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.

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


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