English muffins are the perfect burger bun because they’re light but dense, just doughy enough, and the bottom half is strong enough to hold up to even the juiciest burger (even butcher king Pat LaFrieda swears by them; he heats them up whole in the oven in order to keep the inside soft).
Brush melted butter onto the open bun. Split open the bun and lightly paint both cut sides with melted butter. Coat the cut sides of the bun thoroughly, spreading the butter all the way to the edges. Dry ends will likely burn. You do not need to paint the butter over the crust side.
With this pan, I use a standard muffin recipe made with 2 cups of flour. Any recipe for a 12 cup muffin pan will work for this 6 cup bun pan. The muffins are wider than in a 12 cup pan and generally bake for the same amount of time or just a couple of minutes more.