Dyer’s Burgers in Mississippi has been cooking burgers since 1912…in the same grease! Maybe that’s why some of us are so full of …..cholesterol? Yuck!
How is made:
Our waitress explained that the grease is carefully strained every night after closing hour (usually about 4am); and besides, the really old grease is always burning off, so the supply that supposedly never changes is, in fact, always changing. Whatever. The fact is that this is one heck of an interesting hamburger. We are especially smitten by the many ways in which it is served: as a double or triple, or as a double or triple “combo†(with layers of cheese), and with really good hand-cut French fries on the side. The menu boasts that each hamburger is served “Always on a Genuine Wonder Bread bun.â€
…….
“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.”
This is a single Dyer’s burger, good and crusty. Big appetites order a double or a triple with two or three layers of cheese. It automatically comes dressed with mustard, onion, and pickle.”
“Looks good… ”
We all love our burgers – big, fat and juicy. Let’s hope that we will not die young if we eat those…
This post was written by bullets on May 19, 2008
