Arthur Avenue Burger

Name: Arthur Avenue Burger
Yield: serves 4
Ingredients: 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; 3/4 cup grated Fontina cheese; 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 (see page 15), if desired; 1 handful of baby arugula leaves

December 9, 2011

In a city full of Italian restaurants and specialty shops, Arthur Avenue in the Bronx is where you’ll find New York City’s most authentic Southern Italian fare. With its generations-old mom-and-pop businesses, this area of town seems as though it is stuck in a time warp—and I mean that in the most positive way possible. Arthur Avenue is the place to go when you want the real deal, from great eggplant Parmesan to baked ziti to mouth-watering Italian sandwiches. This burger, with its crispy frico made from nutty Fontina cheese, and a garlic- and chile-infused ketchup, is my ode to that famous neighborhood.

Recipe notes

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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.