Meet the Chef: Burgers Pies & Fries in Searcy, Arkansas

We sat down with executive chef and owner Seth Hoggard of Burgers Pies & Fries in Searcy, Arkansas. In the heart of Searcy, Burgers Pies & Fries is known for its commitment to high-quality, made-to-order comfort food with a focus on premium ingredients across all three of its Arkansas locations in Searcy, Conway and Jacksonville. The signature burgers are crafted from 100% premium beef brisket, which is hand-selected daily, freshly ground in-house, and formed into individually weighed, hand-pressed patties cooked to order for consistency and flavor.

This attention to detail carries through the entire menu, where freshness and technique define the experience. Guests return for the straightforward, quality-driven approach—where every burger is built for a precise bite, rich flavor, and a reliably satisfying meal.

Tell us about what your morning routine looks like, and how you like to end your day?

Most days start around 7 a.m. with checking emails and messages from staff and managers. Five to six days a week, I schedule myself at one of our three locations to help with prep and make sure everything is set for the day. At 8 a.m., our team begins daily prep—cutting and grinding hand-selected brisket, weighing and pressing every patty, and preparing all fresh produce for our burgers. We also cut Kennebec potatoes for blanching, then finish them to order later in the day. Since we make everything from scratch using fresh ingredients, prep typically takes up the first half of the day.

We also mix our fried pie dough and prepare all fillings in-house. Some days wrap up around 3 p.m., though there’s usually some problem-solving by phone or text. A few days each week, I stay through closing to support the full team and be present for all shifts. We close at 9 p.m., followed by general breakdown, cleaning, and light prep for the next day. I pair my evening time with a focus on business development and finding ways to grow and scale our team, as well as working toward the goals we’ve set for each month.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

I admire Bobby Flay’s adverse and challenging skill set that allows him to to compete and recreate any dish. I also love the strict management practices of Gordon Ramsay. Advice to aspiring chiefs? Lead by serving.

Do you have any awards or achievements you’d like to mention?

We have been fortunate enough to be selected for readers’ choice awards in multiple categories in White, Pulaski and Faulkner Counties. And have won awards in 2022, 2023, 2024, and 2025, in categories such as “Best Burger,” “Best French Fries” and “Best Shakes.” We also recently were selected by Google reviews as “Best Restaurant in White County” for 2026.

What do you typically cook at home?

Lots of steak and wild game. I’m a sucker for a good fatty ribeye, but we generally cook 3-5 meals a week with some type of wild game. Lots of wild turkey, venison, or waterfowl. Hunting is my passion, but creating new dishes beyond the standard social norm for wild game recipes has become a very fun challenge in the more recent years.

What’s a food trend that you’re loving right now and why?

Burgers! It’s a love hate though, with new pop-up burger joints on every corner the competition has significantly increased but we don't stress too much because you can’t mask cheap ingredients with fancy names and sauces. If you have to smother it with fancy topping to make it appealing, it’s not a burger it’s a sandwich. Beef is back and people are starting to crave good fresh ingredients over convenience once again. That is why our Brisket burgers ground fresh every day and smashed to order have been trending for more than 15 years now! To complement our burgers, we serve them with a high-end low starch Kennebec potato. We cut this daily and double fry them in beef tallow to perfect the crispy but soft bite.

What drink do you enjoy most?

Nothing is more refreshing than a cold glass of tea! If we are talking menu items, then our blueberry cheesecake or butter pecan custard shake are top tier on the sweet tooth.

Have you ever cooked for a celebrity? Do you have a story to tell?

Personally no, however we have had quite a few “known” people visit and often dine at our restaurants.

What’s Your Instagram So Readers Can Follow You?

My personal Instagram is @thefriedpieguy and our restaurant page is @the_friepie_guys.

What’s the strangest food combination you’ve ever tried? And, did you like it?

Bacon bits in a peanut butter shake and it’s surprisingly satisfying. Yes, we serve them haha.

Why should readers visit bURGERS pIES & fRIES IN sEARCY, aRKANSAS?

People don’t just go to a place like ours to get a quick bite—they go because it hits a sweet spot (literally and figuratively) that a lot of restaurants miss. Let’s start with the obvious: it is comfort food done right. A good brisket burger, crispy hand cut fries, and a hot fried pie like grandma made growing up isn’t trying to be fancy—it’s trying to be satisfying. When those basics are executed well, they leave satisfied and keep coming back because your body knows what real food is.

Then there’s the uniqueness. Not every spot offers fried pies, especially with a variety of fruit and cream flavors allowing us to mix and match any combination. That gives you something people can’t replicate, and it turns a normal meal into more of an experience. It also works for just about any occasion. Quick lunch, family dinner, after-game stop, or even just a dessert run—our menu naturally fits all of those without needing to change anything.

And finally, there’s the vibe. Places like ours tend to feel local, laid-back, and welcoming because we are! Although themed, each store has its own unique vibe unlike the cookie cutter big name brand stores popping up on every corner. That matters more than people realize. Folks like supporting somewhere that feels like part of their community and that means a lot to us.

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