SMASH BURGER MANUAL

Our concept originates from ESTONIA, INSPIRED BY a European burger brand nominated among the BEST burger joints in Europe. WE TOOK THE BEST FROM OUR EUROPEAN EXPERIENCES, the same know-how, standards, and philosophy AND NOW we’RE introducING a new brand: Rush BURGERS.

Rush focuses on classic smash burgers executed with maximum efficiency, using predominantly local ingredients and a tightly defined process. The project is built by an international founding team, bringing together global standards and local execution.

1. Should I unpack my burger from the wrapping paper?
With classic smash burgers, the MOST COMMON way to eat them is to unwrap the burger only halfway. Your hands should touch the wrapping paper, not the burger itself. This keeps things neat, safe, and practical — even when eating on the go.

2. Crust on the patty — does it mean it’s overcooked?
Not at all. The crust is the result of a properly achieved Maillard reaction, which creates hundreds of flavor compounds, rich aromas, and that golden-brown color. If your patty has plenty of crust, it means it was cooked exactly as intended.

3. Where do we source our ingredients?
most of our ingredients are sourced locally, including the potatoes for our fries. A few exceptions exist where local alternatives would compromise consistency or precision — for example, salt with uneven grain size or specific sauce components. In those cases, we use imported ingredients to maintain product quality.

4. Fries are all over the bag. What does it mean?
It usually means two things:
1) the fries were packed correctly, and
2) the delivery was… enthusiastic.

Fries packed in sealed containers trap steam and moisture, which quickly makes them soggy. Our solution is open packaging. This means fries stay crisp, even if they move around a bit during delivery. Slight chaos in the bag beats soggy fries every time.

5. Why don’t we make bigger burgers?
We make traditional smash burgers, not large Texas-style burgers. These are two entirely different products — like a compact car versus a pickup truck. If your goal is to get 2,000+ kcal from a single burger, we’re probably not the right match. And that’s perfectly fine.

6. Why don’t we sell chicken burgers?
Our kitchen follows the same hygiene standards and operational procedures used in our European kitchens. Processing chicken safely would require a significantly larger kitchen, additional equipment, and extensive staff training.

The choice was simple: either compromise on hygiene or not serve chicken at all. We chose not to compromise. So for now — no chicken.

7. Why do we operate as delivery-only?
Delivery-only was not our first preference. We actively looked for a location with seating, but suitable spaces with proper ventilation, industrial power, and reliable backup systems were extremely limited. Rather than compromising on core operational standards, we chose a location with the fewest shortcomings — the main one being the absence of seating. Our next location will include a dine-in area.

8. Can my food be delivered within 30 minutes?
Yes. Cooking takes approximately 3–5 minutes. Within nearby areas, delivery typically takes 20–25 minutes. We don’t recommend one delivery app over another, but customer experience can vary significantly between platforms. Best advice: try a few and stick with the one that works best for you.