Dyer’s Burgers, a cherished Memphis eatery, has been frying its burgers in the same grease for over a century, a tradition that many believe is the secret to its legendary taste. Founded in 1912 by Elmer “Doc” Dyer, the restaurant initially gained fame for its unique seasoning mix. However, its defining moment came accidentally when a cook forgot to change the grease one night. The next day, a patron declared it the best burger they’d ever had, and the “century grease” tradition was born.
Kendall Robertson, Dyer’s current owner, proudly claims the grease remains unchanged since its inception. “It’s the same molecules from 1912,” he told Southern Living Magazine. The grease is carefully strained to remove particles and seasoned to perfection, ensuring each batch of burgers retains its distinctive flavor.
Dyer’s burgers begin as round balls of beef, flattened with a wooden mallet before frying in large cast-iron skillets brimming with the iconic grease. The thin patties shrink during cooking, prompting many customers to opt for doubles or triples to satisfy their hunger. For the adventurous, the entire burger – buns included – can be dunked in the grease for an extra burst of flavor.
Despite the unconventional practice, customers embrace the history and taste. The restaurant uses 750 to 1,000 pounds of ground beef weekly, with the fresh grease replenishing the century-old stock. Robertson ensures its continuity by keeping 10 buckets of the grease in reserve.
This culinary tradition is not unique to Dyer’s. Similar practices exist globally, such as Thai noodle broths maintained for over 50 years and Japan’s Otafuku noodle broth, preserved since 1945. These time-honored techniques showcase how preserving flavors across generations creates unforgettable dining experiences.