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Discover / Regional American

Tennessee Deep-Fried Burger

Joshua Weissman · also George Motz
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Illustration created with AIGenerated with ImagineArt (Nano Banana)

The patty is fried in deep fat rather than on a griddle.

BeefFriedOld-school · since 1912
The recipe

How to make it

1 serving
Makes1Time20 minSourceJoshua Weissman · also George Motz

Ingredients

Burger

  • 5 oz 75/25 ground beef
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 slice American cheese
  • 1 hamburger bun
  • 2 quarts vegetable oil

Burger sauce

  • ½ cup ketchup
  • ½ cup yellow mustard
  • ¾ cup mayonnaise
  • 2 tsp Worcestershire sauce
  • Salt and pepper

Method

  1. Heat the oil to about 375°F in a deep fryer or large pot.
  2. Shape and season the patty.
  3. Lower it into the oil and fry 3–4 minutes a side until deep golden and crisp. Drain on paper towels.
  4. Add the cheese and melt it, with a kitchen torch if you have one.
  5. Sauce: whisk the ketchup, mustard, mayo and Worcestershire together and season. It makes far more than one burger needs; it keeps in the fridge.
  6. Toast the bun, sauce the bottom and add the patty.

Note on the source: Weissman fries in vegetable oil. Dyer’s in Memphis fries its burgers in beef fat that has been kept going since 1912, so this is a home version, not the Dyer’s recipe. Motz’s version is in The Great American Burger Book (2023), p. 186.

Quantities come from the source. The method is written in our own words. See the original ↗

Video

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Guide: How to make a crispy fried chicken burger →
Background

Where it comes from

Since 1912 · Dyer’s, Memphis, Tennessee · Source ↗

Elmer Dyer opened his Memphis diner in 1912. The restaurant says it has never replaced the grease its burgers are fried in.

Eat the original

Where to try it

  • Dyer’s Burgers205 Beale St, Memphis, TN

    Says it still fries in grease kept going since 1912.

    Map ↗Source ↗

Checked October 2026. Opening hours change, so check before you travel. See it on the Burger Atlas →

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