Wednesday, March 23, 2011

Burger on a Bays English Muffin

I stopped at Fancy's in Osterville to pick up some naturally raised, no antibiotics fed to the cows ground sirloin. It's the only kind I'll eat, and it makes for a very tasty burger. Then I spotted the Bays English muffins in the dairy case. Winning combo. I can't remember the first time I had a burger on an English muffin, but I remember that it was delicious.

George W. Bay opened his bakery in 1933 using the recipe that his grandmother brought to this country from England in 1800's. They were the first company to package their muffins in a box with a cellophane window. Bays are in the dairy case because they are free of preservatives and artificial ingredients. My kind of muffin. Flavors are original, honey wheat, sour dough, and multi-grain. It was multi-grain for my burger.

Here's a tip for making your patties. After you form the patties make an indentation in the center with your thumb. This will prevent the burger from rising up in the middle when cooking. Because when it rises up we want to push it down with our spatula and then all the wonderful juices are released. Got this tip from Bobby Flay, and it works! So fire up your grill and cook a burger. I like them medium, so that's about 8 minutes per side, adding the cheese for that last 2 minutes with the cover down on the grill. Use a good cheddar, or whatever cheese you like, and toast up a Bays. Enjoy!


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