Bronx Burger with Ketchup Fra Diavolo and Fontina Fricos [project #154]

p.154.1

This was the first meal that my husband and I prepared together in the first week of us dating. Afterwards I had prepared a date and we went to the theatre to see The Wizard of Oz. It was a great first date after about 6 months of prayerful consideration and the food calls back fond memories.

Bronx Burger with Ketchup Fra Diavolo and Fontina Fricos: Total Time: Makes 4 burgers

Ingredients:

For the ketchup:

  • 2 tsp. olive oil
  • 2 cloves garlic, minced
  • 1/8 tsp. red pepper flakes
  • 1/2 c. ketchup
  • 1 1/2 tsp. fresh oregano leaves, finely chopped
  • 1 1/2 tsp. red wine vinegar
  • 1 1/2 tbsp. fresh basil, finely chopped
  • kosher salt and fresh ground black pepper

For the Fontina Fricos:

  • 1 c. grated fontina cheese (you can also use parmesan, asiago or a combination of the three or two if you don’t have a whole cup of one- make it practical for you).
  • 2 tsp. all purpose flour

For the burgers:

  • 1 to 1 1/4 lb. ground chuck (80% lean) or ground turkey (90% lean).
  • kosher salt and fresh ground black pepper
  • 1 1/2 tbps. canola oil
  • 4 ciabatta rolls or other type of burger bun, toasted
  • 1 handful baby arugula leaves

Directions:

  1. Make the ketchup: heat the oil in a small pan over medium heat. Add the garlic and chile flake 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 allow to cool to room temperature or cover and refrigerate for up to one day (allow to come to room temp before serving).
  2. Make the fricos: combine the cheese and flour in a bowl. Heat a skillet over medium high heat. Add 1/4 c. of the cheese mixture and cook until light brown on the bottom. Turn over and continue cooking for another 10-15 seconds. Remove to a plate to cool. Wipe out the pan with a paper towel and make three more fricos.
  3. Make the burgers: Divide the meat into 4 equal portions (about 3 or 4 ounces each). Form each portion into a 3/4″ thick burger and make a deep depression in the center with you thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Place the burgers on the bun bottoms. Add some of the arugula to each burger, top with the fricos, and then add a dolloop of the ketchup. Top with the bun tops and serve immediately.
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