WHERE TO EAT The best Deep-Fried Burger in the world (according to food experts)

"A round of raw ground beef is held on the cutting board under a spatula and the spatula is whacked a few times with a heavy hammer, flattening the meat into a semi-compressed patty at least four inches wide. Now, the good part: the patty is submerged into a deep, black skillet full of bubbling-hot grease, grease that the management boasts has not been changed since Dyer’s opened in 1912! It’s the grease that gives a Dyer’s burger a consummately juicy interior while it develops a crusty outside and a unique, shall we say, intriguing flavor."

"This legendary burger joint has been slingin’ burgers in Tompkinsville since the 1940s, with locals and visitors alike claiming it’s the best burger in the state. What makes Dovie’s so special? It’s all about the soft, almost-crumbly beef patty which is fried in soybean oil. Ask for it unsquozed to retain all that dripping juices and oil."

"The Best Burgers From Each of the 50 States: Coney Island Lunch, Pennsylvania - Try their under-the-radar Texas Cheeseburger. There’s some wacky science going on here with the burger because the patties are, follow me here, deep-fried, refrigerated, then marinated in a sauce and reheated on the flattop. The result is a tasty little grease bomb, served with hot dog chili, onions, and mustard."