Nestled at 205 Beale Street, Dyer’s Burgers has been serving up what many locals believe to be the city’s best burgers since 1912.
But it’s not just the location or the traditional recipes that make this place stand out; it’s their utterly unique method of cooking – frying burgers in the same grease for over a century.
The story begins with a simple mistake.
Legend has it that one night, a cook left the grease in the pan, not intending to start a tradition that would span over a hundred years.
The next morning, when the burgers were cooked in this ‘seasoned’ grease, the result was a flavor so irresistible, so unique, that it became the cornerstone of Dyer’s culinary identity.
Kendall Robertson, the current owner of Dyer’s Burgers, claims that the next day, someone came in, had a burger and said ‘That’s the best burger I’ve ever had in my life’.
That skillet of grease has never been changed since, so all the burgers are still cooked in the original grease that made the restaurant famous more than a century ago.
“We’ve been doing it this way since 1912,” he explains with a grin, “and we’ve never had to change a thing.”
The grease is strained daily to remove any food particles, but it’s never completely replaced.
The specially seasoned ground beef always creates extra grease when cooked, which means the amount of century grease increases with each new batch of burgers. The place goes through 750 to 1000 pounds of ground beef each week, and Robertson claims he has about 10 buckets of the stuff stored away, in case something happens to the grease in the skillets.
Over time, the grease absorbs the flavors of countless burgers, onions, and whatever else has been fried in it. This amalgamation creates a depth of flavor that can’t be replicated quickly. It’s like a culinary time capsule, preserving the essence of every burger ever made at Dyer’s.
But there’s more to it than just flavor. The grease here isn’t just any grease; it’s a living, breathing part of the restaurant’s history.
“It’s like a family member,” quips a regular, whose family has been coming here for decades. This grease has seen wars, civil rights movements, and the evolution of American culture, all while simmering quietly in its pan.
The obvious question many have is about health and hygiene. How can you keep using the same grease for over a century without health risks?
Kendall assures that the grease is managed meticulously. “We strain it every day, and it’s kept at a high enough temperature to kill off any bacteria,” he explains.
Moreover, the high turnover of their burgers means the grease is always in use, preventing stagnation.
The burgers themselves are straightforward – no fancy toppings, just a burger, a bun, sometimes cheese, and whatever condiments you choose. But it’s the taste that hooks you; that deep, rich flavor that seems to tell tales of yesteryears with every bite.