The late Elmer "Doc" Dyer opened his cafe in 1912 and began to develop a secret cooking process for his world-famous burgers, which are still served today at the popular '50s-style diner on Beale Street. Legend has it the “secret" was Dyer's ageless cooking grease. Strained daily, this famous grease has been used to deep-fry Dyer's juicy burgers and fries in a cast iron skillet for more than a century. One of Dyer’s original employees, Kahn Aaron bought the establishment in 1935 and continued the Dyer's name and tradition. Dyer's serves burgers with one, two or three patties and up to three slices of cheese. The all-beef patties are served with mustard, pickle and onions. Don’t ask for lettuce and tomato. That’s not Dyer’s style. The menu also offers hot wings, chicken fingers, hot dogs and shakes. Open into the wee hours of the morning, Dyer's original location is a favorite spot of the nightlife crowd on Beale Street, home of the blues.