A Crazy Chicken Cheeseburger Collaboration

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A Crazy Chicken Cheeseburger Collaboration

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.

Since launching six months ago the truck has partnered with local chefs to create special monthly collaboration burgers, including Ludo Lefebvre, Roy Choi, and Jon Shook and Vinny Dotolo.

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.

Pretzel slider bunsChicken Cheeseburger Slider

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

Truffle Chicken Cheeseburger Prep A Crazy Chicken Cheeseburger Collaboration

Chicken and Truffle Cheeseburger with Bacon, Sauerkraut, and Caraway

Print This Recipe Total time Yield 6-8Source Adapted from a recipe by chefs Daniel Humm and Curtis StonePublished

This recipe appears here as it did in the Los Angeles Times on March 22, 2017. I adapted this recipe slightly to accommodate my Pretzel Slider Buns. Burger sizes and cooking times need to be adjusted if you plan to enjoy these as mini-burgers as I did.

Chicken and Truffle Cheeseburger with Bacon, Sauerkraut, and Caraway

Ingredients

  • 1 pound ground chicken thighs
  • 3 teaspoon teaspoons black truffle pâté
  • ½ teaspoon truffle oil
  • 3 tablespoon (heaping) fresh brioche bread crumbs
  • kosher salt (as needed)
  • 1 ½ teaspoon whole caraway seeds
  • ¼ cup plus 2 teaspoons, creme fraiche
  • 1 ½ tablespoon buttermilk
  • 2 teaspoon freshly squeezed lemon juice
  • ⅓ cup Dijon mustard
  • 4 chicken patties (as prepared from above)
  • freshly cracked black pepper (as needed)
  • 12 slice (about 4 ounces total) Swiss cheese
  • 4 burger buns (or 8 for the slider-sized version) sliced crosswise
  • ½ cup sour kraut
  • 1 bunch watercress (washed, dried and thickest stems removed)

Directions

CHICKEN PATTIES
In a bowl, knead together the chicken, truffle pâté and oil, bread crumbs and ¼ teaspoon kosher salt. Divide the mixture and form it into 4 quarter-pound sized patties, or 6-8 slider-sized versions (depending on thickness). Set aside.

CARAWAY DRESSING WITH DIJON
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.

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
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.

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

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

To assemble the burgers, spread 1 tablespoon of the dressing on each half of each bun (2 scant teaspoons for the slider-sized version) or more if desired. Divide watercress on the base of each bun. Top the watercress with a prepared burger or slider, then season with a twist of freshly ground pepper. Top with the remaining bun half. Serve immediately.

Pretzel Slider Buns

Print This Recipe Total time Yield 16Source Adapted from Bon AppétitPublished
Pretzel Slider Buns

Ingredients

  • 2 3/4 cup bread flour
  • 1 envelope quick-rising yeast
  • 1 teaspoon kosher salt (plus more for sprinkling)
  • 6 teaspoon granulated sugar (divided)
  • 1 teaspoon celery seeds
  • 1 cup plus 2 tablespoons, very warm water (about 125°F)
  • cornmeal (as needed for baking sheets)
  • 8 cup water
  • ¼ cup baking soda
  • 1 egg white (beaten to blend as glaze)
  • sesame seeds (optional, as needed)

Directions

Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to the bowl, turning to coat. Cover bowl with plastic wrap, then towel; let the dough rise in warm draft-free area until doubled in volume, about 35 minutes.

Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 16 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Cover with a towel and let dough balls rise until almost doubled in volume, about 20 minutes.

Meanwhile, preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 5 teaspoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet. Repeat with remaining rolls.

Brush rolls with egg white glaze. Roll each ball through a small pile of either kosher salt or sesame seeds (or try BOTH) until coated to taste. Bake rolls until brown, about 25 minutes. Transfer to racks and cool.

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