In the bowl of a stand mixer, or large bowl is kneading by hand, combine the warmed milk, water, honey, and instant yeast. Stir to combine and let sit for 3 minutes, until very foamy.

Sprinkle the salt on top, then add the flour. Mix until a shaggy dough, then knead until mostly smooth, about 3 to 4 minutes.

Add the cubed butter one tablespoon at a time until the dough is smooth and pliable, about 3 to 4 minutes.

Transfer the dough to a greased bowl, cover, and let rise in a warm environment until doubled in volume, about 40 to 60 minutes.

Preheat oven to 350F. Line a large pan with parchment paper.

Divide the dough out on a clean surface into 10 equal pieces. Shape into smooth balls then press down to ½” thick. Dust both sides generously with cornmeal. Place on the baking pan.

Cover and let rest for 15 to 20 minutes.

Place a large skillet over medium heat to warm up for 2 minutes.

Grease generously with butter, then add the first batch of English muffins to cook 2 to 3 minutes on each, until deeply browned. Transfer back to the baking pan.

Finish cooking in the oven for 8 to 10 minutes. Let rest at least 15 minutes before slicing.

Combine all ingredients in a large bowl and mix until well combined. Shape into 8 to 10 patties. The thinner, the better sear!

Cook in a hot skillet greased generously with olive oil until browned on both sides, about 2 to 3 minutes each side.