Hamburger America: Dyer's Burgers

Burger documentarian George Motz visits Dyer's Burgers in Memphis to investigate the joint's unique deep-fried hamburgers.

"Back then, they didn't have the flat tops and all this, so they cook in a cast-iron skillet," Dyer's owner Tom Robertson says. "As you cook more burgers, the grease grows, and eventually it becomes a deep-fried hamburger. We strain and process our grease daily, but we've never thrown it out and started over, so somewhere in there's molecules from 1912. That's what makes it so good."

Category:

News & Politics

Tags:

• Seriouseats
• burgers
• Dyer's
• Memphis
• Tennessee

[djalali59]

And this is why the rest of the world thinks us as obese fucks. Look at this guy, priding himself on using 90 year old grease. WTF has this world come to.

[RalphCQ]

Well, Scotland has deep fried pizza.

[Schizima]

I ate here and the burgers were delicious but the aged grease gave me hepatitis C

[SenhorBundy]

@PhuckHue2

Go back to Sweden, you nanny-statist!

[chahansan]

is this healthy? no carcinogens or sth?

[thunderscratch66]

you can just brush your hamburger buns with butter and throw them in a foreman grill. makes nice buns without eating out at a place that prides itself on greasy food and never changing the grease. god thats nasty.

[eeky97]

sounds like a lazy but yet money making process:

dont ever throw out the grease, and you dont dress it up with anything?

[VFUploader]

This should be renamed DIEers, because if you eat burgers cooked in ancient grease you will DIE

[w1ndex]

Looks like something fun to try. So what if it's fried in grease that has been around since 1912, I just wouldn't make it a 3 meal a day habit.

[nostyleja]

That guy at 2:30 got winded just from putting a few words together.. "good food"....