Father’s Day is fast approaching and it’s got me thinking. My dad does a lot, including but not limited to lawn mowing, grocery shopping, meat grilling, hard working, and general handyman-ing. In a more sentimental mood, he’ll even dabble in advice giving.
Sure, his jokes are eye-rollers. Some dads come home from work smelling neutral. Mine comes home smelling like artificial watermelon gum. Some dads can cook. Mine re-heats. Needless to say, he has quirks.
But you know what? I still love him so much. I’ve developed a gag reflex for artificial fruity smells, but that doesn’t stop me from hugging him. And if I’m lucky he’ll spit out the gum.
While my dad is…uh, different, most dads are alike in one respect: they like food. So why not pay them hommage with a stellar sandwich this Father’s Day? Or, in my father’s case, sandwiches.
The sandwich features barbecue pulled chicken and cheese in a maple hamburger bun. Though maple may seem like an odd flavoring choice, it pairs wonderfully with the sweetness of barbecue and tang of cheese. The maple hamburger buns are but easels, and you, their artist.
They would so take Wendy’s Baconator to a whole ‘nother level.
Barbecue Pulled Chicken Sandwiches on Maple Hamburger Buns
Maple Hamburger Buns:
- 2 to 3 cups unbleached all-purpose flour (240 – 360 g)
- 1-1/2 cups white whole wheat flour (180 g)
- 3/4 cup granulated sugar (144 g)
- 2 packages (0.25 ounces each) instant yeast
- 3/4 cup + 2 Tablespoons milk
- 1 large egg, lightly beaten
- 3 Tablespoons salted butter
- 4 teaspoons maple extract
Maple Butter Glaze:
- 2 Tablespoons salted butter, melted
- 2 Tablespoons sugar-free/regular pancake syrup or pure maple syrup
- 8 maple hamburger buns
- 8 slices American or other preferred cheese (optional)
- 8 servings barbecued pulled chicken (such as this, or this, or this)
- In a large mixing bowl, whisk together flours, sugar, and yeast. Set aside. In a separate small bowl, whisk together egg and maple extract. Set aside.
- Scald milk over medium stovetop heat. Remove from heat and add butter, stirring until completely melted. Let mixture cool until it reaches 105 – 110 degrees F.
- Using an electric mixer with dough hooks, add egg mixture and milk mixture to dry ingredients. Add additional flour as necessary until a soft, moist dough forms. Transfer dough to a lightly-floured countertop and knead several times. Transfer dough to a lightly oiled bowl and let rise, covered, for an hour or until doubled in size.
- Line two baking sheets with parchment paper. Divide and shape dough into 8 balls. Place 4 dough pieces on each baking sheet and cover with damp towels or plastic wrap. Let rise an additional 30 to 60 minutes.
- Preheat oven to 350 degrees F. Prepare maple butter glaze by stirring together melted butter and pancake/maple syrup. Bake each batch for about 13 minutes. With about 3 – 5 minutes of bake time remaining, brush buns with maple butter glaze.
- Cut buns in half and fill with prepared barbecue pulled chicken. Top chicken with a slice of cheese (if desired).