Dyer's "Deep Fried" Hamburgers! (103 year old recipe!)

hey everybody hunter Fisher trapper trader guide scout interpreter encounter cook Steve Hall here in Nashville Tennessee along with pretty miss Sheila running that camera hey Sheila today we're going to do something real special this is really an interesting story behind this we're gonna make some dyers deep-fried burgers but we're not going to be able to do what they do because the oil that they have in there is the grease from the hamburgers that they cook is a hundred and three years old if you can believe that they've got a big container that's like two feet by three feet and it's about that deep with a hamburger fat that is cooked through the years and each day they take it and strain it at the end of the day then they heat it back up the next day and they actually deep-fry their hamburgers in it when they move from one location to the next they actually had armed guards that went with them because they had that hundred and three-year-old grease in like a trash can they carried it in then poured it in their new cooker to start all over again we're gonna try to do that here's what you want to get you want to do what they do don't buy good premium burger I know that sounds crazy don't even buy 80/20 they use 73 percent lean 27 percent fat because they want those burgers to produce more fat every time they cook it so it keeps putting it in they're putting it in they're putting it in there and eventually I suppose it would get to the point where you'd have to throw some of it away because it would have too much but I took a three pound bag of that 73 27 burger and I cooked it and cooked it and cooked it and cooked and then I took the Burger through in the freezer I can only use it for tacos everything else but I've got that grease in here and I've got these burgers and we're gonna try to deep fry them like dyers hamburgers do come on over let's see if we could pull this off now you'll notice that my grease is not as deep as theirs is obviously theirs is like real deep so you can drop it right in I've got this kind of heated up already and I'm gonna lay these in here now they've got a special spatula they use to smash their three ounces of burger flat and they do like a double-double they put like a burger cheeseburger cheese inside of a hamburger bun we're gonna try to pull that off a little bit we might make a double-double then we might make a couple of singles but they smash it flat I took a half cup measuring cup and I leveled it full and I took a little bit of hamburger out of there because uh a little half cup is four ounces and they use two three ounce burger patties so let's see and I took those little three ounce bits and smashed them flat in between some wax paper what is that parchment paper and this looks like it's just about ready so I'm gonna get these in here yes it's a deep-fried burger now normally if I had their hundred and three year old grease which they won't part with that would be completely underneath the grease and I'm gonna save this every time I cook it from burger time to burger time to burger time let me bring this down to about high or even medium high and I'm gonna strain this when it cools out and I'm gonna put it in the freezer and the next time I'm gonna keep using it and using it and using it because it becomes a concentrated delicious burger fat base that these cook in and I'm gonna turn these quite often because I'm trying to accomplish the same thing that they got which is deep-frying them and to help settle my grease down just a little bit I think I'll pop another one in there I'm daring don't use your fingers I just do that stuff but I got one more over here but that's what they do then they actually take their cheese pick one of those out lay it on and then they scoop it down underneath the grease and pick up the next burger because they want a I'm telling you a roadside greasy hamburger and everybody comes from miles around to get them so we're gonna try to duplicate that a little bit I'm not sure I'm gonna try to do the underneath because I don't have enough of that grease developed yet but and I probably won't be here 103 years from now to have it but and if you ever get down to Memphis go check out dyers hamburgers I'm kind of prepping my and I'm prepping my cheese here getting ready and I'm just gonna lay these over on this plate and then I'm gonna go grab our hamburger buns that we made homemade that's right we made homemade hamburger buns and they look terrific and they're in the other room and they're going to be part of two recipes this one and the hamburger bun recipe because we got to show what we do with it after we make it and here's something else they do they say now see as thin as I smashed these flat they're still kind of rounding up a little bit I always use the term hockey puck but they're little thin flat ones they got them super thin when they put them in there so I'm gonna pull these a little bit early because I like buying kind of medium rare anyway I'm gonna do what they do let's pull her right out of the fat flop the cheese right on top do the same thing deep-fried hamburgers and I'm going to keep this greased and I use that 73 27 not good old 80/20 but and this is really kind of cool because you can use the cheapest burger that they got on sale at the store I bought a three pound bag it was like eight dollars and twenty-nine cents up here at Food Lion see if I can get him to slide over perfect there you have it man we're looking at a hundred and three-year-old recipe where they keep using it over and over and over again and I would assume that you want to make sure that you don't get it so hot that you burn anything but they strain it out anyway so let me move this from medium down to medium high down to medium I just want to finish up this one Sushila likes hers hamburgers medium to medium well me I can well I can just eat this the way it is I like him rare so I'm gonna pull this one out early because I want him just the way I want him and let's get our hamburger buns in here and let's start making some of those double doubles as they call them well all right let me explain these buns I got great big hamburger buns I've had I made a little smaller they'd have been a little taller and if I let the dough rise for an hour first then let them rise after I made them into hamburgers they would have went a little higher but I love the fact that they're nice great big hamburger buns but I got a problem because I didn't know that when you deep-fried hamburgers you better start that big if you want that big so let me give you some information when they're down there making their hamburgers down at dyers they put mustard on here and they put onions on it now you're ready for this and they say if you want lettuce or tomato go next door they make salads over there they don't have no lettuce and no tomato in their restaurant can you believe that mustard and onions only now I got thinking what if we put one in the middle but what if we put two of them I think we better stay with one in the middle here so we're gonna make because we have a nice big flat bun we can do one of their double doubles as they call them and I'm going to give that a mash perfect same thing with this one here you need a good hearty bun to hold up to this grease stuff but there you have it let me blow that off to make sure it looks good on camera because it's got to look good when we put it on YouTube what do you think Sheila what you missing something alright she's cleaning up she's my little director so there we go deep-fried double-decker hamburgers this way this way right there's that look good alright there you have it and no tomatoes and no lettuce double decker hamburgers on homemade buns that we made ourselves and we're going to modify that recipe and believe it or not this is ending up at the end of our hamburger YouTube video and it's also ending up at the end of our high-end burger bun YouTube video so again for those that I told to do it like 25 or 30 minutes let the dough rise originally that we made in the mixer for an hour then when you shape them into the burgers I made them real big and flattened I like these because I want to make a nice big hamburger in the future but I'll rise it for an hour then let it set shaped and rise another hour then bake it at 350 degrees until they're golden brown with the Sesame's and I think we got us some here don't have to buy the 80/20 no more when it comes to hamburger get the 73 percent lean percent fat so when you cook them flat little thin burgers and make them as thin and as big as you can make them because when you dunk them in here they zing right up and fit perfect these were a little smaller so I went double-decker next time I'm making them bigger and I'm going to go single level but I couldn't be happier with the burgers I couldn't be happier with the buns we're looking forward to a great dinner and if you'd like to subscribe to our channel little shock and red face is going to pop up right over here in just a little bit we're gonna put another recipe over here in fact you know what I'm gonna do I think I'm gonna put the hamburger bun recipe over here and I'm a hamburger recipe video I'm gonna put the hamburger recipe and well you know what I'm trying to say Sheila is this the best hamburgers you ever seen deep fried if they ain't they ought to be great job on the camera we'll see you next time right here on cooking with shotgun red hope you subscribe to our channel time to dive in no lettuce and no tomatoes

Channel: Cooking with Shotgun Red

Views: 494,235

Keywords: dyers deep fried burger recipe, deep fried hamburger, deep fried burger, Dyer's Hamburgers, Steve Hall, Shotgun Red, Shotgunred, hamburgers, hamburger, cheese burger, cheese burgers, grilling, Burgers and fries, Dyers deep fried burger

Id: MRmUKyG4Bhg

Length: 10min 35sec (635 seconds)

Published: Wed Aug 30 2017