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The Deep-Fried Burger

Considering how much we report on fair food, the title might make you think that this is an entire hamburger -bun and all- breaded and deep-fried on a stick as an extreme dish. No, this is a method for cooking your hamburger patties that’s been around for at least 100 years. You can do it at home to make the same kind of burgers your family expects. It began at Dyer’s in Memphis.

In my travels throughout the United States I have since discovered other deep-fried burger joints, stands, and carts, and they all share one very important component—rich hamburger history. The method for deep-frying burgers was actually born of laziness: an accident-turned-tradition. One day, in around 1912, Elmer Dyer was too busy to drain the skillet he was using to cook burgers. Eventually the rendered fat became a deep pool of grease. Elmer discovered that if he strained the grease and used it to cook with, the result was actually a better-tasting burger.

Now I know what you are thinking—“Yikes! I’m not eating a deep-fried burger!” But trust me, you should, and you will. The deep-fried burger cooks in just 1 minute and, if the temperature of the oil is just right, the patty deflects most of the oil. These factors allow the patty to retain a moist composition and lend it a slightly crispy exterior.

The method is not difficult, but may take a little practice. That means more cheeseburgers! The instructions are at Lucky Peach. -via Digg

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My mother in law made one of these for me, using oil. All the oil was sucked up into the burger, and the first bite almost made me blow chunks. She stood there smiling at me (she spoke no English) while I tried to gag it down, all the while smiling back. She eventually stepped out of the kitchen, and I quickly tried giving it to the dog. He would have none of it. So off it went to the garbage, covered over with various detritus.
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