Collaboration: the action of working with someone to produce or create something. I consider this blog a collaboration. Sometimes my co-collaborators are aware of the teamwork as in my recent Dierberg Vineyard Wine Pairing Meal. But sometimes I get inspired by someone or something without anybody getting the connection– besides myself of course. This Chicken Cheeseburger is an example of the latter form of collusion. It (unwittingly) involves Chef Curtis Stone, of the Los Angeles restaurants Gwen and Maude, and the team behind local food truck NoMad.
Just to be clear. None of the aforementioned culinary geniuses knew I was going to get my hands on Stone’s ground chicken and truffle pâté burger recipe and take it even one step further towards craziness. After all, it was headlined in the Los Angeles Times recently as a “Crazy Chicken Burger”. I’m sure they considered this little bit of chicken virtuosity a done-deal.
A Chicken Cheeseburger with Bacon, Sauerkraut, and Truffle?
After all, to quote the Times this truffled chicken cheeseburger is loaded up with “house-cured bacon, Swiss cheese, sauerkraut, watercress and a caraway mustard and buttermilk dressing… including a total of three slices of cheese per burger and a tangy sauerkraut to help cut the richness.”
But I wondered as I read the recipe how much more would be too much more…
Well, my question was soon answered. Again according to the Times this chicken cheeseburger features “a Bavarian flavor profile” and therefore “the only thing missing is the pretzel.”
Well, it’s not missing the pretzel anymore. I served their chicken cheeseburger on my pretzel slider rolls. So who’s the crazy collaborator now? GREG