Bobby Flay’s Arthur Avenue Burger Recipe

 Bobby Flay's Arthur Avenue Burger

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.

Bobby Flay's Fra Diavolo Ketchup

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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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Bobby Flay's Arthur Avenue Burger

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Comments

  1. Jamie says

    Looks like another great Bobby Flay burger. I love the spiced up ketchup. I'll have to make this burger as well. I had fun doing the Burger Club this go around. I'll be checking out the next one too.

  2. Chris says

    I've done the frico but didn't know it was called that….now I know!ice looking burger, I like the frico and spicy ketchup. Nice kick.

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