“Sides, Then Size, Then Grilled Toppings, Then Bun” — The Blimpy Burger Ordering System
“God I’m nervous for you,” Guy Fieri tells a customer standing at the counter of Krazy Jim’s Blimpy Burger in Ann Arbor, Michigan. And he’s not kidding. At this legendary University of Michigan hangout, ordering a burger isn’t just about what you want — it’s about how you say it.
The Blimpy ordering protocol is military-grade precision: sides first, then size (how many patties), then grilled toppings, then bun. Deviate from the script and you’ll hear about it. “I want a hamburger with bacon lettuce and tomatoes,” one customer attempts. The response? “No, no. You want a double with bacon on. That’s what you want.” Welcome to Blimpy etiquette.
Fresh Ground, Never Frozen, 500 Pounds a Week
What makes these burgers worth the ordering anxiety? It starts with the meat. Rich Magner, who bought the place after working there as a college kid, double-grinds fresh beef daily — never frozen. They form it into 10 balls per pound, which works out to 1.6 ounces per patty. The math matters here: 8 ounces for a quint (five patties), 16 ounces for a ten-stack.
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And yes, you can order a ten-patty burger. “Could I get a 10 on a Kaiser?” one customer asks. “You go baby,” comes the reply. The shop moves through 500 pounds of beef weekly — that’s two tons a month, built one custom creation at a time.
The Build: 30 Toppings and the Possibilities Will Fry Your Brain
With almost 30 toppings, cheeses, and bun options, the combinations are staggering. Guy watched orders come through rapid-fire: a quad on onion with bacon, a triple with bacon and banana peppers, a double on onion with swiss cheese, banana peppers, pickles, and ketchup. One customer went for a quint with onions, peppers, bacon, salami, and mushrooms. “If I forget it, you just eat it,” the counter person jokes.
When Guy sat down with his burgers, his reaction was immediate. “That meat is so tender. Wow, that’s tasty.” He noted how the cheddar and peppers worked together: “The beauty is layering it — you get all your flavors mingling just the right way.”
Then came the salami-loaded monster. “Look at the festival of funk,” Guy declared. “So much salami, call my mommy.” The staff’s response to all this topping excess? “That’s one of our biggest expenses — the napkins.”
A College-Town Institution
Rich Magner started at Blimpy at age 14, working alongside the previous owner. After college, he came back and bought the place, changing almost nothing about the operation. The “yes sir, no ma’am” military courtesy, the precise ordering system, the fresh-ground beef — it all stayed. When students are asked where to find the bomb burger near campus, the answer is unanimous: Krazy Jim’s Blimpy Burger.
If you’re into spots where the food quality matches the character, you might also enjoy reading about Chicken Fried Steak with Drunken Pork Gr or Spice Rubbed Grilled Duck Breast | Big B — both places where technique and tradition come together.
Find Krazy Jim’s Blimpy Burger and other Triple D locations in our restaurant directory.