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.

　　

Ingredients

serves 4

　　

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

　　Kosher salt and freshly ground black pepper

　　

FONTINA FRICOS

3/4 cup grated Fontina cheese

　　2 teaspoons all-purpose flour

　　

BURGERS

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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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 page 16).

　　

Step 4

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.

　　Bobby Flay's Burgers, Fries, and Shakes