The new Rush burger — exclusively available for takeout during lunch at Podmore on Mondays and Tuesdays — is a creation after chef Anthony Rush’s personal preference.
“It’s basically how I want to eat a burger,” he says. “It’s got sauce, pickles, lettuce, tomato, onion, and that’s it. It’s a very basic, simple burger, but it’s everything that I want to have.
“It’s named partly after me, but also because we want to do it fast,” he adds.
The Rush burger — served with triple-cooked chips (fries) — is part of a new $20 lunch combo that’s available for takeout at Podmore on Mondays and Tuesdays only. The combo is available on a first-come, first-served basis starting at 11 a.m.; in-person orders only are accepted for it.
Prior to this, Podmore was closed during lunch on those two days.
“A lot of people have been talking about our regular burger (on the lunch menu) and said, ‘It’s a really good burger, you should do takeout,’” Rush explains. “I said, ‘OK, but it needs to be a little bit simpler.’ This is the burger I want to eat.”
The burger that Rush is referring to — featured on the eatery’s lunch menu, served Wednesdays to Fridays — is the BB smash burger ($16.95), which comprises two beef patties, two slices of American cheese, burger sauce and pickles. Diners can make their burger “healthy” (additional $1.95) by adding lettuce and tomato, or upgrade it to “The Bollocks,” (additional $9.95), which includes lettuce, tomato, charred red onions, avocado, bacon and extra burger sauce.
“Each of our patties (for those burgers) are 3 ounces each,” Rush says. “They are all double double, so they get 6 ounces of meat in total.”
Meanwhile, the Rush burger is a 4-ounce single patty — “a quarter-pounder with cheese,” Rush notes — with the aforementioned toppings. Having a simple burger available for takeout was intentional, according to Rush.
“There’s no alterations, so for us in the kitchen, it makes it easier and we can make it quicker,” he says.
The Rush burger comes with Podmore’s triple-cooked chips, which are thick-cut Russet potatoes. Crispy on the outside and soft on the inside, the chips come with Podmore’s housemade ketchup.
“It’s (this concept) still staying true to who are, in that we make everything in-house,” Rush says. “These are not frozen French fries; these are all hand-cut. Our ketchup is not Heinz; it’s made in house.
“This is probably the simplest thing I’ve done in my career, but it’s got to be one of the tastiest,” he adds. “Just come in, and we’ll try to get you out the door as quickly as possible.”
Validated daytime parking is available in the Davies Pacific Center.
CONTACT
Podmore
202 Merchant St., Honolulu
808-521-7367
barpodmore.com
Instagram: @barpodmore
Lunch pop-up is from 11 a.m. to 1 p.m. or until sold out on Mondays and Tuesdays
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
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