Chicken and Truffle Cheeseburger with Bacon, Sauerkraut, and Caraway

Chicken and Truffle Cheeseburger with Bacon, Sauerkraut, and Caraway

For Curtis Stone’s Chicken and Truffle Cheeseburger, “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.” – LA Times

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


  • 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 sourkraut
  • 12 slice bacon
  • 1 bunch watercress (washed, dried and thickest stems removed)


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.

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.

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.