When Pepperidge Farm through Blog Meets Brand contacted me to sponsor a big bold (bun challenging) burger recipe using the new Pepperidge Farm® Farmhouse Hearty Buns, I was happy to take on the fun project. I prefer chicken burgers, but they tend to dry out. So, I came up with the Big Burma burger to both pack flavor and moisture into my burger, as well as put these Farmhouse Hearty Buns to the test.
Why is it call the Big Burma?
Burma (now Myanmar) is a country that borders India, China and Thailand. It’s cuisine borrows from these surrounding countries and I borrowed from all of them when creating this Asian fusion burger. As you can see, packing such a vast culinary region into one burger makes for a mighty big and deliciously messy burger.
Making The Big Burma Asian Burger
While preparing two condiment sauces and fresh slaw for this burger may seem like a lot of work. I assure you it is really quite easy. Each part is simple to make and mostly just involves some mixing. (full recipe below)
First you will make the simple broccoli slaw recipe. It will only take a couple minutes to whisk the dressing ingredients together then toss with the shredded bagged broccoli.
Next whisk together the five ingredients for the apricot glaze.
The burger mixture has a few seasonings, chopped scallions or chives and some Panko crumbs. Form the burgers with oiled hands, then grill and top with the apricot glaze.
While the burgers are cooking, whisk together the easy sriracha mayonnaise.
Grab some Farmhouse Hearty Buns, and slather a generous dollop of Sriracha Mayonnaise on the bottom slice. Once the chicken burgers are fully cooked, place one glaze side up on each bun, pile on some broccoli slaw and cover with the top of the bun.
So How Did the Pepperidge Farm Farmhouse Hearty Buns Hold Up?
I am happy to report the Farmhouse Hearty Buns did a terrific job standing up to my big chicken burgers and greedy application of sauce and slaw. No leaks or cracks in the Farmhouse Hearty Buns at all. While they did absorb some of the sauce and juices, they did not get soggy either. These generously sized buns really are built to handle big bold burgers.
Pepperidge Farm Farmhouse Hearty Buns come in three varieties:
- Hearty White topped with sesame seeds
- Rustic Potato
- Stone Ground Wheat
At present, the buns are exclusively available in the Northeast region of the U.S.Print
Big Burma Chicken Burger
- 4 Pepperidge Farm Farmhouse Hearty Rustic Potato Buns
Chicken Burger MIx
- 1 1/2 lbs of ground chicken
- 1/4 cup Panko crumbs
- 2 tbs chopped scallions
- 1/2 tsp garam masala
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- sesame oil for coating burgers to grill
- 1/4 cup mayonnaise
- 1tbs fresh lime juice
- 2 tsp pure cane sugar
- 2 tsp rice wine vinegar
- 1 tsp Ponzu sauce
- 1/2 tsp sesame oil
- 1/4 tsp ground ginger
- 1/8 tsp garlic powder
- 1/4 cup Apricot preserves
- 1 tbs Ponzu sauce
- 2 tsp fresh lime juice
- 1/2 tsp sesame oil
- generous pinch of salt
- 1/2 cup mayonnaise
- 1 tbs chopped scallions
- 2 tsp sriracha sauce
- 1 tsp pure can sugar
- 9 oz. bag of shredded broccoli slaw mix
- First, prepare the broccoli slaw. Whisk together all the ingredients except the broccoli to make the dressing, then toss with the broccoli.
- Whisk together ingredients for apricot glaze.
- Preheat the grill to med heat. Mix all ingredients for burger mix. Divide into quarters. Drizzle a little sesame oil on your hands, so you can shape the patties without sticking to your hands.
- Sear one side of burger, flip then baste top generously with glaze.
- While the chicken burgers are cooking whisk together the sriracha mayonnaise.
- Slather the bottom of each bun with sriracha mayonnaise. Once burgers are cooked through, place on top of the mayonnaise, glaze side up. Top off with broccoli slaw and bun top. Serve.