The cheeseburger at Dyer's Burgers on Beale Street is 100 years in the making. This restaurant has saved the grease from every burger they've ever made since 1912 and uses it to make each new dish they serve.
Dyer’s Burgers stays packed on the weekend. And it’s not just because they’re smack dab on Beale Street. No. It’s cause they’re using grease they’ve had since they opened…over 100 years ago.
Okay, we know what you’re thinking. “100-year-old grease? That can’t taste good!”
But y’all. These bad boys melt in your mouth. And yes, they’re safe to eat.
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Simplicity is key. 📍: @dyersburgers . . . 👇the story of this burger👇 . . . . . “Legend has it that the "secret" was Doc Dyer's ageless cooking grease. This famous grease , strained daily, has continued to produce our juicy Dyer's Burgers for almost a century now. The Dyer's legacy continues to this day. Over the years, this famous cooking grease has been transported to our various Memphis locations under the watchful protection of armed police escorts.” — Dyer’s Burgers website
That grease is absolutely treasured. Each of the countless burgers they’ve created has added to the Dyer’s flavor which makes their grease, plus the custom-built cast-iron skillet, priceless.
It’s so priceless that when Dyer’s moved across town, the grease got a police escort.
No, we’re no kidding.
Every burger at Dyer’s since they opened in 1912 is pounded into a paper-thin patty before getting dipped in the savory, salty, one of a kind grease.
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I haven’t eaten a marshmallow since 1981 at a BBQ on the day before my 12th BDay. Took down a whole bag. Blew chunks err’where. Really bad scene. So, instead of celebrating those nasty little bastards 36 years later on the day before my (mumbles) BDay, let’s TBT to last night’s @dyersburgers Double-Double Combo (✌️ Meats, ✌️Cheeses) with mustard, pickles, onions and fries. First heard about Dyers 12 years ago from @motzburger during his #HamburgerAmerica tour de force. The thing that’s unique about this burger is that after it’s smashed, they deep fry it in 106 year old grease for a minute or two. Yup. Then they add the cheese, dip it again, drain it and slap it on the bun. Un-frigging-real. If you’re on Beale St. and you want sumpin other than BBQ (or trying to coat the belly after a night of frivolity), then give this joint a try. George Motz is NEVER wrong about burgers. Ever… . . . . 📸😋 by me 🔥🍔 by @dyersburgers . . . . #Memphis #DeepFried #Burger #SmashBurger #Cheeseburger #DoubleCheeseburger #DeepFried #106 #Grease #DoubleDouble #BurgerLover #Burgerholic #Burgerotica #DyerAndWentToHeaven #EatFamous #TheVulgarChef #FoodBeast #Munchies #DudeFoods #Thrillist #Eater #EEEEEATS #ForkYeah #LoveFood #BeFatBeHappy #BurgerBeast #BurgerTime #BurgerPorn
And that’s basically it. Top it with some cheese. Add a little mustard, and some pickles and onions. And you’ve got the burger that’s been making mouths water for over 100 years.