Beef / Burgers & Sandwiches / Desserts / Meat / Sauces & Marinades

Arthur Avenue burger

After this, I need to check out this Arthur Avenue.

This burger is inspired by some area in the Bronx I’ve never been to because I’ve never been to the Bronx. It’s a Southern Italian burger with a sweet and hot ketchup that’s easy to make because it’s literally just tricked out store-bought ketchup, and a different take on put cheese on your burger: crisping it in a fry pan. That technique may be sacriledge to those of us who like gooey cheese on our burgers, but if you’re a fan of cheeseburgers, you owe it to yourself to try this one at least once.

I didn’t deviate from the given recipe very much, though in order to keep from having to spend more money, I simply used parmesan by itself, rather than adding fontina or asiago. A word to the wise though — do not use the store-bought grated parmesan cheese that comes in the green plastic. That’s more or less crushed cheese for powdering a dish. It’s the breadcrumbs of cheese. What you want is finely shredded parmesan. If you don’t see that, buy a block and shred it. It’ll make the cheese portion that much easier to make.

2014-09-10 14.19.20

Recipe courtesy of Bobby Flay
Serves 4

1 tablespoon olive oil
3 cloves garlic, finely chopped
1/4 teaspoon red chile flakes
3/4 cup ketchup
2 teaspoons finely chopped fresh oregano leaves
2 teaspoons red wine vinegar
2 tablespoons finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper

1 cup grated fontina cheese, parmesan, asiago, or a combination of any or all
2 teaspoons all-purpose flour

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 ciabatta rolls or sesame seed hamburger buns, split; toasted, if desired (see below)
1 handful of baby arugula leaves

To make the ketchup, heat the oil in a small nonreactive saucepan over medium heat. Add the garlic and chile flakes and cook for 1 minute. Add the ketchup and oregano and cook for 2 minutes. Remove from the heat and stir in the vinegar and basil and season with salt and pepper. Transfer to a bowl and let cool to room temperature or cover and refrigerate for up to 1 day. Bring to room temperature before serving.

To make the fricos, combine the cheese and flour in a bowl. Heat an 8-inch nonstick pan over medium-high heat. Add 3 tablespoons of the cheese mixture and cook until light brown on the bottom. Turn over with a heat-proof silicone spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe out the pan with a paper towel and repeat to make 3 more fricos.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. See how Bobby cooks perfect burgers

Place the burgers on the bun bottoms. Add some of the arugula to each burger, top with the fricos, and then add a dollop of the ketchup. Top with the bun tops and serve immediately.


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