User:Reagan1701

Dovie burger
A small ground beef patty mixed with white bread crumbs, salt, pepper and egg and deep fried in a succession of three natural gas-fueled deep fryers (circa 1920). The finished patty is "squeezed" of its grease only at the request of the customer ordering it. The meat is then placed on a fresh bun with special "Dovie dressing" consisting of ketchup, mustard, sweet pickle relish, salt and pepper and fried onions. A large onion slice and a dill pickle may are added as a standard. Cheese is optional. The burger is sold only at Dovie's Restaurant on Fourth Street in Tompkinsville, Kentucky. The small diner today consists of a two-room square building and a counter surrounding three-fourths of the dining room. Patrons sit on swivel stools and watch their burger as it is cooked en masse with a number of others lying along side it. The sandwich is served wrapped in wax paper, which also acts as the plate to be used on the counter or a handy holder for those on the run. Order more than one or a sackful for about $1.60 apiece (inflation has taken it's toll on the once 50-cent burger). Royal Crown Cola and chips are extra, and they keep Rolaids under the counter. Dovie's is in the hands of the third family member to own the restaurant. The original owner, Dovie Moore, created the hamburger in the 1920s. Her brother, Standford Moore, ran the restaurant for years until his death in the 1980s. His nephew, Reed Moore, a local attorney, owns the business today but is not active in running it.