Deep Fried Burgers

[BchrisL]

Dyer's Burgers in Memphis

"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."

http://www.seriouseats.com/videos/2006/12/hamburger-america-dyers.html

 

[ScottyDaQ]

"Although a big deal about moving the "old" grease under armed guards with an escort to the new Dyers was good advertisement, I was told (by the powers to be) that it was only for show and that the grease is not the original because the Memphis Board of Health does not go along with the ancient grease idea. It is still by far the best of the best in hamburgers."
http://memphis.citysearch.com/review/9441078

Mmm...grease boiled burgers.

 

[Captain Morgan]

still a fun watch....I've heard the same thing down here
about a chicken place who has "never changed their grease".

Hard for me to find a hamburger I don't like, though.

 

[camp_cookie]

I just may have to try it with a dutch oven on my gasser's side burner.