LITTLE ROCK — Cade Doise has a rule about how to make a hamburger: the simpler, the better.
“Good meat. Good bread.
That’s a good burger,” says Doise, who operates The Burger Patti on Wedington Drive in Fayetteville.
That dynamic duo is where Doise’s homemade recipes get their inspiration. He uses black Angus ground chuck, only salt and pepper for seasoning and slaps that inside a brioche bun with fresh-cut vegetables. That burger, the Houseburger ($5.95 or $7.25 for a double), has been the new restaurant’s top seller.
Doise launched The Burger Patti in October, but it’s far from his first restaurant venture. He started cooking when he was 17, notably at Morning Glories, a downtown Fayetteville bakery his mother operated. A friend and colleague he met there would later open Green Submarine, then soon be forced to move into a larger spot. Doise swooped into the vacancy with The Burger Patti, which he named after his late mother.
Among his many culinary options, Doise selected burgers for two primary reasons: There wasn’t a good hamburger on the west side of Fayetteville, he says, and well, because he likes to eat burgers. His recipes outside the Houseburger reflect that idea, too: They are burgers he would enjoy eating.
The second-most-popular burger on the menu is the Mexi-Burger, a one-thirdpound patty of ground beef and pork topped with pepperjack cheese, chipotle sour cream and then capped with a cilantro cream cheesestuffed jalapeno that is deep fried for good measure.
Other options include the all-vegetable garden burger ($5.95), a chicken-fried chicken sandwich ($5.75) and a turkey burger ($6.25).
Side items are home-cut fries ($1.95), fried pickles ($3.95), fried mushrooms ($4.95) or an order of the deep-fried cilantro cream cheese-stuffed peppers ($5.95).
A variety of cheeses is available as additions to the burgers, as are toppings such as jalapenos, fried eggs or bacon.
The Burger Patti offers catering services. Doise wouldlike to begin extending hours to cover all weekday nights - he’s currently only open for dinner on weekends - and would like to start delivery service for the city’s west side soon.
Whats Up, Pages 20 on 01/18/2013