With culinary arts training and years of restaurant experience under his belt, Davis says he has high expectations when it comes to dining out.
“Unless a restaurant is known for something else, my go-to is a cheeseburger,” he says. “A cheeseburger is always good.”
While his favorite cheese is pepper jack, Davis says a bacon and barbecue cheddar burger is always a win with his tastebuds.
“A hand-pattied burger, with some good applewood-smoked bacon, avocado, just about anything you can put on it,” he says. “If you can get a fried egg on there, I’m in heaven.”
- 1 pound ground brisket, flat
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 hearty buns
- 4 slices cheddar cheese
- 8 slices thick-cut bacon
- 4 whole eggs
- Sliced red onions
- Barbecue sauce
I prefer a charcoal grilled burger, but whatever grill you have is fine.
After mixing ground brisket, salt, and pepper together, lightly season the outside with kosher salt and black pepper as well. Place on a grill over coals, getting a good sear on both sides. Move off coals to finish to a perfect medium, with a 145 degree internal temperature.
Once your burgers are getting close to temperature, toast your buns, top your burgers with two slices of bacon, and add cheddar cheese.
When the cheese is melted and the burger is up to temperature, remove to a pan, cover, and let rest while you fry your eggs in your leftover bacon grease. I prefer over easy. Assemble your burger with your favorite toppings; dress both sides of the buns with BBQ sauce and mustard. Place burger on bottom bun, then place thinly sliced onions and egg on top of burger. Enjoy with extra napkins!
Read about Ryan Davis’ journey to start Argyle Catering here >>