Jose Andres’ meaty breakfast sandwich

Hamburger patty:
-Gently break apart the ground beef

-Evenly season the ground beef with salt and pepper

-With your fingertips, fluff the meat and incorporate the seasonings

-Divide the ground beef into 4 3/4 inch patties.

-Heat a medium saute pan or grill pan to medium high heat

-Lightly grease the pan or spray with non stick spray

-Place the patties in the pan. Do not move. Cook for 3 minutes. Flip and repeat.

Pancakes:
-Combine all dry ingredients

-Whisk in the egg, buttermilk, and oil until almost smooth. A few small lumps is alrgiht.

-Heat oil on a electric griddle or medium nonstick pan to medium low

-Ladle ¼ cup of pancake batter onto the cooking surface

-As soon as the pancake develops little bubbles, crack an egg on the center . When the pancake has pulled up on the edges and the batter is full of bubbles, carefully flip the panckake.

- Cook other side is until golden brown

-Place on a wire rack and continue to make 7 more.

In a small bowl, pour the milk over the bread. Use just enough milk to soften the bread, and let sit 1 minute.

In a large mixing bowl, place the ground beef, the milk-soaked bread, garlic, parsley, and the beaten egg. Using a spoon, mix all the ingredients together. Add 1 teaspoon of salt, and continue mixing.

Place the flour on a plate. Roll out 1-inch balls of the meat mixture, then roll them in the flour. Shake off any excess flour and set aside. You should end up with 12 meatballs.

Pour the 2 cups of the oil into a medium saucepan over a medium flame. When the oil reaches 350 degrees, when measured by a candy thermometer, add the meatballs in small batches. Cook until brown all over, about 1 minute. Set aside the meatballs on paper towels to drain.

Sauce
In a small sauté pan, toast the crushed pine nuts over a medium-low heat for 3 minutes until they turn light brown, stirring regularly to ensure they don't burn. Remove from the pan and set aside. In a separate, large sauté pan over low heat, add the sugar and cook until golden, about 2 minutes. Stir the butter into the sugar, and allow it to melt. Add the peach slices and sauté until they are brown on all sides, about 2 minutes. Remove the peaches and set aside. Add the vinegar and reduce by half, about 1 minute. Add the stock, pine nuts, and the cinnamon stick. Cook until the sauce starts to thicken, about 3 minutes.

Add the meatballs to the pan. Bring to the boil and then reduce the heat to a simmer for 5 minutes. Keep moving the pan to ensure the meatballs cook evenly. The sauce should end up being thick and syrupy. Return the peach slices to the pan to heat through. Sprinkle with the parsley and serve immediately.