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Dyer's Burgers

205 Beale St., Memphis, TN - (901) 527-3937
Posted By Greg Hughes on 3/24/2007 9:57:00 AM
Dyer's is not a Beale Street original. From 1912 until the early 90's, it was a shack on Cleveland at Union in Memphis until it was razed due to development. Some investors then bought the grease and had it transported with police escort to a new clean environment in Bartlett, a suburb.

I was introduced to Dyer's in 1977 while in college. It was a tiny place frequented by the pro wrestlers in town. Ate a double double with Professor Tanaka and Tojo Yamamoto occasionally.

Back then, there was little choice on the menu, although quite the selection of canned lager beer. No fries. No wings. Just burgers, the hot dog, and the baloney sandwich. Chips. Canned beer and bottled sodas. The burgers were always first rate, as back then they used the hottest onions ever grown. No fancy booths, or faux-fifties diner motif. Just greasy walls, a dirty calendar, ripped stools, and squeaking screen doors.

The burger is always near perfect, and the preferred odd permutation is the "dip", where the entire burger, after assembly, is dunked bun and all into the grease and allowed to soak a bit. Highly recommended if your constitution can take it. The burger has a crispy texture from boiling in oil, and the bun absorbs a greasy flavor as well. The presentation is still magnificent in its unique simplicity.

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Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Rate this place
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.
"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."
Michael Stern





Looks good...
"Looks good... "
bubba rainwater


In that big old skillet on the stove is the secret ingredient for a Dyer's hamburger: old grease. The cook told us that they are very careful to strain it every evening, so it's good and clean for the next day.
"In that big old skillet on the stove is the secret ingredient for a Dyer's hamburger: old grease. The cook told us that they are very careful to strain it every evening, so it's good and clean for the next day."
Michael Stern


Not only a good place to eat hamburgers: customers are known to come to Dyer's to imbibe adult libations, too!
"Not only a good place to eat hamburgers: customers are known to come to Dyer's to imbibe adult libations, too!"
Michael Stern


Beale Street has mostly become a kind of blues-music theme park and food court, but there's no food court anywhere else that offers hamburgers like this place.
"Beale Street has mostly become a kind of blues-music theme park and food court, but there's no food court anywhere else that offers hamburgers like this place."
Michael Stern


With less than an hour to spare while staying at the Peabody Hotel one afternoon, Dyer's was the perfect destination, just a few minutes away.
"With less than an hour to spare while staying at the Peabody Hotel one afternoon, Dyer's was the perfect destination, just a few minutes away. "
Michael Stern



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