The Ground Pat'i Lafayette: Rick Cambre on 55 Years of Louisiana's Burger Landmark
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A burger can be more than a meal. Sometimes it is a time machine. We’re at the table with Rick Cambre from Ground Pat'i to figure out why walking into the Johnston Street location feels like stepping into a perfectly kept piece of Lafayette history, right down to the pewter mugs and that warm, lodge-like vibe we can’t stop talking about.
Rick’s journey is a story all on its own: River Parishes roots, an MBA, years in banking, and then buying into the restaurant world while still working full-time. We trace the Ground Pat'i origin story back to Metairie in 1971, how the brand grew through Louisiana, and how the Lafayette store became the kind of place locals measure other burgers against. Along the way, Rick shares what it takes to keep a legacy restaurant consistent, clean, and financially real in a world that constantly pushes owners to cut corners.
Then we get wonderfully specific about what you actually taste. We talk open-face burgers, 80/20 beef with no fillers, Idaho-cut fries, and why fresh-grated Wisconsin cheddar changes melt, texture, and flavor. Rick also breaks down the cast-iron charbroil grill that gives Ground Pat'i its signature grill note, plus the scratch-made chili and seasonings that help keep every location on the same page. If you’ve ever searched for the best burger in Lafayette or wondered why some “classic” spots still feel special, this conversation connects the dots.
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The podcast was made possible through partnerships with Rouses Markets, Logic Refrigeration HVAC, The Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday's Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!
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