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Zak Silverman, Lauren Smith, and John Babbott’s Oakland-based sandwich truck plies both sides of the bay. Doc’s serves plenty for vegetarians to love (the craggy, cumin-spiked black bean burger has dimensions of a classic), but the heart of the menu is the burger, griddled onboard according to the Midwest smash method: a blob of grass-finished Black Angus beef seeded with minced onion and formed into a patty as it cooks via an old-fashioned iron bacon press. It meets up with secret sauce on a fantastic bun from Emeryville-based Firebrand Artisan Breads, which bakes in a wood-fired oven. It’s a restaurant-grade burger, served through the Plexi flap of a food truck. Follow via website or Twitter (@docsofthebay).

— John Birdsall

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