I prepped some meatballs into mini breakfast rounds for future McGriddle sandwiches. I used my cute hamburger/egg pan to form the patty by laying down a parchment paper round, topping it with a meatball that I pushed down on a bit before covering it with more parchment and using my slider patty hammer (I don’t know what it’s called) to press it out to a thin round of meat.
Each meat then got air fried until they were fully cooked. After cooling them on a rack, I bagged them up to store them in the freezer for our weekend breakfasts together.
I wasn’t sure if this was going to work or not, so I bought a tray of meatballs that were reduced to clear, hence the different colours in the meat where the air oxidized the meat versus the red-pink of the meat underneath. Ultimately that oxidation didn’t matter since I cooked the meat to one uniform brown colour the same day I bought the meatballs.
Here is the final version of my knock-off McGriddle. I use a few tiny slices of cheese to hold the egg and meat together as a stack before placing them between two pancake ‘buns’ that may or may not have been drizzled with maple syrup right before serving.
Each egg layer was cooked in my hamburger pan. I cracked one egg inside each well, broke up the yolks, seasoned with S&P, and then flipped when the top edges were no longer wet looking with a small spatula and a fork. This process took less than three mins. The pancakes took a bit longer per side in the same pan.
Going forward, I will be using my half-ish size 2 oz disher from now on for more reasonable sized cookies. I also have a smaller 1 oz disher for a mini cookie version.
Oh, and the jam can be store bought if you have some to use up instead. And I’ve made these with a few different fruit jams to change it up when the mood strikes me.
