Chef-Partner Carla Zimmerman of Bum’s Rush Restaurant and Pub in Orwigsburg, Schuylkill County, has done it again. A relentless culinary innovator who’s always ready to look beyond what everyone else is doing, she’s all aglow over her latest burger creation, dubbed the Hillbilly Burger. Until you try it, you might not believe that rich burger taste is actually quite lean. And customers are loving it, once they figure out it’s not quite as hillbilly as it sounds. (No possum in there.) In fact, the Hillbilly Burger is outdoorsy exotic. Served on Bum’s Rush delicious home-baked brioche buns, the patties are comprised of a blend of wild boar, bison, elk, and a breed of wagyu (Japanese beef).
Famed already are Bum’s Rush Big Burgers, served with a savory combination of American cheese, red onion, tomato and siracha pepper aioli, or select other toppings like Cheddar, pepper jack, or smoked Gouda. The hamburger itself holds an outdoorsy, charred-edge taste to it, like you’re up on the Appalachian Trail at a campfire.
Strict adherence to cooking with high-quality ingredients makes all the difference. “The beef is never frozen, but instead, is a blend of fresh-ground certified Angus beef, brisket meat and short rib meat,” says Chef Carla. “But don’t forget we make Turkey Burgers and vegetarian Black Bean Burgers, too.”
“The only problem with these burgers,” one diner lamented (not too convincingly), “is that once I tried the Southwest Burger, I was hooked. I totally crave it.” Fried avocado, bacon and sweetly caramelized onions are piled on top of this version, and then topped by that buttery brioche bun. This gloriously messy burger is juicy, large, and gosh-darn satisfying — holding up sumptuously well even when you take it home and treat yourself to a second helping the following day.
For diners looking for luscious crab cakes, you’ve come to the right place. “The crab cakes have little to no filler,” says Chef Carla. They’re a blend of lump and colossal lump crab meat, free-formed and broiled to order. “They are 100 percent made in house,” she adds.
Moonshine Tasting Room
Keeping in theme with country-comfort food made with gourmet love, Bum’s Rush has opened an appetizing distillery Tasting Room, in a special setting near the front entrance, just apart from the larger dining room. On a recent evening, some of the Bum’s partners chatted happily and knowledgably about their new flavors while pouring sipping cups for curious customers. (It’s very affordable.) Varieties range from Apple Pie and Mango moonshine, to Watermelon and Coconut, with 21 flavors ready for sipping.
“You can even add a shot or two of this Chocolate Raspberry moonshine into your Yuengling Hershey’s Chocolate Porter, if you want,” suggests Chef Carla with a smile, “for a whole new dark beer experience.”
Clearly, the owners aim to please. Says Chef Carla, “The feel of my food is: Everybody should enjoy eating, whether you’re wearing a three-piece suit or you’ve just come off the farm.”
655 Route 61, Orwigsburg
570.366.3881
