A2: Blimpy Burger

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A post on the blog A Hamburger Today reviews Ann Arbor’s Blimpy Burger: “Burgers are cooked in what I refer to as the ‘super-smash’ style. The 1 1/2-ounce balls of chuck (ground in-house daily) are not just pressed into the griddle once – they are smashed and smashed and smashed until you can literally see holes in them. What this does is absolutely maximize the surface area browning, giving you far more crispy bits per bite than your average burger – doubly so because each sandwich comes standard with two patties.” [Source]