In our season finale, Burger Scholar George Motz teaches you how to cook a regional specialty from Tennessee: The deep-fried burger! 

At a place called Dyer's in Memphis, burgers are smashed paper thin and dipped in a skillet filled with hot beef tallow—a method that harkens back to the dawn of the original hamburger.

Grease is an heirloom at Dyer's. When you bite into a burger from there, you're biting into history. That's because the same grease has been used since 1912!

Here is your master class for making a Tennessee deep-fried burger.