Steam your steak

dwŒc™–

When they relocated the restaurant that grease got a police escort to the new location! Dyers strains the grease every night and adds to it, but they've never dumped it. I can't figure out if this was because when the place first opened they were lazy or if they knew they were onto something.

The trick to a Dyers burger (aside from the grease) is to use the leanest possible beef - they use ground round; anything fattier will fall apart when it hits the oil. The beef is formed into meatballs, about 1-4 lb. each and then very well chilled. When they get an order they flatten the meatball very thin, sprinkle lightly with salt & pepper and slip it into the hot grease. The burger is done when it floats.

In 1978 I worked at an ice cream shop where the owner had permission to make Dyers hamburgers. The owner even gave him a little of the original grease to get started with. So I got to watch this process every day; it's a kick! Dyers also deep fries beef hotdogs; they are split down the middle *almost* through and deep fried in the same manner. They serve them on hamburger buns, 2 "open dogs" per bun.

Jill