Arthur Avenue Burger Recipes

ARTHUR AVENUE BURGER

Steps:

• To make the ketchup, heat the oil in a small nonreactive saucepan over medium heat. Add the garlic and chili flakes and cook for 1 minute. Stir in the ketchup and oregano and cook for 2 minutes. Remove from the heat, add 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, heat an 8-inch nonstick pan over medium-high heat. Add 1/4 cup of the cheese 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 and 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 the center with your thumb. Season both sides of each burger with salt and pepper. Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached.
• Spread some of the ketchup on the bottom and tops of each bun and place the burgers on the bottom halves. Add some of the arugula to each burger, top with the fricos, and then add the bun tops. Serve immediately.

ARTHUR AVENUE BURGER

Steps:

• Make the ketchup: heat oil in a small saucepan over medium heat; add in garlic and pepper flakes; cook for 1 minute.
• Add in ketchup and oregano; cook 2 minutes.
• Remove from heat and stir in vinegar and basil; season to taste with salt and pepper.
• Transfer to a bowl and let cool to room temperature or cover and refrigerate for 1 day; bring to room temperature before serving.
• Make the fricos: combine the cheese and flour in a bowl.
• Heat an 8 inch nonstick skillet over med-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 10-15 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; 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.
• Heat oil in a pan or griddle over high heat until the oil begins to shiimmer.
• Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
• Flip burgers; cook beef burgers until golden brown and slightly charred on second side, 4 minutes for med-rare, 5 minutes for turkey.
• 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.