Did you know that pastrami and hamburger go very well together? You might think they would compete but actually when combined, they make a complexity of beef flavors! The heartiness of the ciabatta bun keeps everything together.
And I need to keep my head together because tonight is when I finish up my brief that is due on Monday. Last semester I pulled an all-nighter to finish my memo but not this time. However, I will be up past midnight.
With that connection to one of my absolute favorite jazz tunes, “‘Round Midnight,” I will remember how I love the complex chords that create marvelous tension in the music and think of my parallel lives of music and law studies. Check out the version of this poignant song sung by Ella Fitzgerald.
- 3 small wheat ciabatta buns
- 6 slices hot pepper cheese
- 1 pound ground sirloin
- 1 slice red onion
- 9 slivers red pepper
- 6 leaves fresh spinach
- 6 pieces romaine lettuce
- 1 roma tomato
- ¼ pound pastrami, shaved
- Several dashes ground black pepper
- Cut ciabatta buns through the middle to make a top and a bottom bun. Put a slice of hot pepper cheese on the top and bottom buns. Set aside.
- Dividing the ground sirloin in thirds, make three large, thin patties. Put a tablespoon of butter on a hot frying pan over medium heat. Place the patties in the pan, cooking until done. Turn patties over to ensure they are browned and a little crispy. Set each patty on the bottom ciabatta bun.
- Slice red onion leaving the slice in rings but separating the rings. Cut the tomato into six slices.
- In a frying pan over medium heat, heat the pastrami just until it starts to curl at the edges. Put pastrami on the top of ciabatta bun.
- Lay rings of red onion, spinach, romaine pieces and tomato slices on the patties.
- Shake dashes of black pepper on each hamburger. Place the top buns on the bottom buns.