I’ll concede, toasted English muffins make a decent burger bun

Illustration for article titled I’ll concede, toasted English muffins make a decent burger bun
Photo: julie clancy (Getty Images)

Earlier this month, we engaged in a civil discussion about the merits of various burger buns—potato rolls, pretzel buns, brioche. But commenter Proud Hamerican said we were all misled, because the true best burger bun is an English muffin. I couldn’t very well let that claim stand uninvestigated.

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Illustration for article titled I’ll concede, toasted English muffins make a decent burger bun
Photo: Kate Bernot

So on a recent burger night, I grill-toasted some English muffins alongside the standard buns. On went the cheeseburger, on went the caramelized onions, on went the condiments. I took a big bite. My verdict: Hey, pretty good!

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The toasted English muffin’s nooks and crannies trap and capture the condiments and sauces without getting soggy. The muffin’s thickness is also a point in its favor; it’s not so substantial that it overwhelms the beef itself. Its flat surfaces, dusted with those farina particles, are easy to hold and didn’t make my hands as greasy as a brioche bun. A sourdough muffin could contribute a pleasing, slightly citric tang.

An English-muffin burger is a bridge between standard burgers and patty melts, and I heartily endorse it. Thanks again, Hamerican.

Kate Bernot is a freelance writer and a certified beer judge. She was previously managing editor at The Takeout.

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DISCUSSION

Yes! This is not something I do often but it is good for an occasional twist. I generally have to make the burger smaller to fit on the muffin. We don’t use the “E” word in my family so these are known as “foreign muffins”.

You mentioned the patty melt. With cheddar cheese, burger and pan fried onions on rye bread is delicious if a little sloppy.

(These things are all sandwiches!)