It hadn’t even been a couple of hours since our breakfast in Memphis. After a stop at Sun Studios, we drove around the famous but deserted at this time of the morning (11 AM) Beale Street. We were looking for Dyer’s Burgers (205 Beale Street, Memphis), which has been around since 1912 but not at this particular location.
Dyer’s Burgers are fried in grease that was brought by police escort to the new location. Why the big deal about this grease? It’s the same one they’ve used since 1912 when they initially opened up. Every night they strain the oil, but according to the owner, somewhere in there are molecules from 1912, just plain crazy if true. I’d like to believe that it is.
My introduction to Dyer’s Burgers was through the Hamburger America documentary; here’s a clip:
The fries are hand-cut. There is a chili cheese version available. I accepted that challenge and was pleasantly surprised at not only how great fries were but the flavor of the homemade chili.
Also on the docket for the day were the Southern-fried chicken tenders. They come with a bread roll (which I never touched) and a dipping sauce (I chose honey mustard). The breading was excellent, the tenders were delicious, and if you’re with kids, they will love them. If you’re an adult who still behaves like a child you will love them too.
I stuck with a Dyer’s single with cheese as it comes, which means pickle, mustard & onion. If you look at the picture, you can see the crust on the patty formed from deep frying the Burger.
The most surprising thing was that the burger not greasy at all.
I wasn’t sure what I would think once I took a bite, but I was sold. This Burger is a classic and something that any self-respecting Burger fan should try at least once in their life. I followed up the original single with just a plain cheeseburger, and it wasn’t the same, lesson learned.
Don’t mess with a classic.