Bobby Flay’s Arthur Avenue Burger Recipe

Bobby Flay’s Arthur Avenue burger is topped with fresh arugula, a crispy frico and his spicy fra diavolo ketchup. Flay found his inspiration on Arthur Avenue in the Bronx, a place where authentic Southern Italian food rules. A trip to New York City is not complete without a visit to Arthur Avenue for some shopping and dining where you will find some of the best Italian-American food. Ever.

The fra diavolo starts with a base of ketchup and infuses garlic and chili flakes into it along with fresh oregano and basil. Fra diavolo is Italian for ‘brother devil’ and is typically a name reserved for spicy dishes. Bold and sassy, it also makes the best dipping sauce for fries or onion rings. The ‘frico’ is a pan-fried cheese crisp that is salty, chewy and irresistible. I wanted to eat them right out of the pan. They will test your willpower. It’s a good idea to make extra.

All who ate this burger loved it! Some even wished for a second one. The special ketchup adds a sweet and spicy element that is really the star of the show. It’s outstanding. And so uniquely delicious when combined with the frico and the arugula that I’m giving it 4 stars, the highest rating possible as part of the Burger Club.

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Arthur Avenue Burgers
(adapted from Bobby Flay)

Fra Diavolo Ketchup:
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
sea or Kosher salt and freshly ground black pepper
Fricos:
1 cup grated fontina cheese, parmesan, asiago, or a combination of any or all
2 teaspoons all-purpose flour
Burgers:
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
sea or Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
Sesame Seed Hamburger buns, split; toasted, if desired
a handful of baby arugula leaves for each burger

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

2. To make the fricos combine the cheese and flour in a small bowl. Heat a small nonstick pan over medium-high heat. Add 3 tablespoons of 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 any grease out of pan with a paper towel and repeat each time to make 3 more fricos.

3. Divide the meat into 4 equal portions form loosely into a 3/4-inch-thick burger. Make a depression in the center with your thumb. Season each burgers on both sides with salt and pepper. Cook the burgers in a large pan/skillet with the canola oil  or grill as desired.

4. Serve the burgers on buns topped with a handful of arugula followed by the frico with a generous dollop of ketchup.

Printable Recipe
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