SippitySup

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.

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.