Exclusive: Biltmore Village brewery announces new permanent food truck partner
ASHEVILLE - There’s a new food truck in town and it’s putting down roots at an Asheville brewery.
In the week of Nov. 13, Rebel Burger is slated to make its taproom debut as a permanent food truck at Hi-Wire Brewing in Biltmore Village, 2A Huntsman Place.
The announcement follows the news of Foothills food truck no longer serving as the resident food partner at Hi-Wire's Biltmore Village and River Arts District taprooms.
Rebel Burger, launched on Sept. 1, was developed by co-founders and business partners Ali Amin and Christian Albrecht.
“We came up with the idea, 'How do we rebel against the fast-food chains and do something different?' Add global flavors and a focus on nutrition,” said Amin, chief executive officer.
Amin's past experience working at the DoorDash corporate office in San Francisco motivated him to approach Albrecht about launching a tech-forward food delivery and pickup concept in Asheville, where the entrepreneurs reside.
Albrecht, owner and chef of private chef services Braised and Confit, is leading the kitchen operations at Rebel Burger.
Rebel Burger has operated out of a commissary kitchen in Haw Creek. This will be the business’s first food truck concept.
Hi-Wire Brewing’s food partnerships
Foothills, an area butchery with a growing food and beverage footprint, dissolved its partnership with Asheville's Hi-Wire Brewing this fall after several years of operating at the brewery's Biltmore Village and River Arts District beer garden.
Hi-Wire pivoted by inviting local food trucks to pull up at the Biltmore Village taproom.
Hi-Wire co-owner Adam Charnack said Rebel Burger’s commitment and shared philosophies were deciding factors for embarking on the new partnership. He’s also witnessed the praise Rebel Burger garnered on the internet and on social media platforms in a short time.
“We have a lot of people who got very accustomed to having a burger at Hi-Wire," he said. "What drew me to these guys is they have a very diverse food menu. I know that their food is delicious.”
Rebel Burger plans to introduce a burger night with a burger and beer special.
Foothills will continue serving the RAD beer garden until Nov. 24. Hi-Wire will announce its next food plans for the location later.
Rebel Burger’s food philosophy
Rebel Burger offers chef-made meaty and plant-based dishes that incorporate local and seasonal ingredients, and leave diners with a “full, satisfied and clean” feeling.
“We wanted to be health-based so we went with the plant-based option,” Amin said. “I reached out to Christian and asked, 'How can you make this burger and plant-based bowl really stand out? How do we infuse global flavors? And how do we focus on the right ingredients so it’s really healthy?'”
Albrecht said he was intrigued by Amin’s vision and that it aligned with his ethos and desire to push boundaries.
“I come from a fine dining background so using quality ingredients, local ingredients, and trying to elevate flavors is something that is within my deckhouse,” Albrecht said.
Amin immigrated from Pakistan to the U.S. when he was 17 years old, inspiring the idea of infusing spices from Lahore, Pakistan, and other international destinations into the “classic, All-American smash burger.”
“Our goal’s that they have substance, they have all the ingredients … to hit all the marks on nutrition and what the body needs to keep generating, thriving and healing itself,” Albrecht said. “Then, the flavor and elevation are there where you take one bite and your palate is like, ‘Where is that other bite? Keep feeding it to me.’”
On the menu
The signature Rebel Burger is a hearty double patty smash burger that's charred, pressed, and enhanced with special toppings, then served on a brioche bun from Annie’s Bakery.
The apple brandy beef ― seasoned with Adjika ― is sourced from Chop Shop Butchery. Rebel Burger's vegetables are from Mountain Food Products' local farm partners.
Beef tallow is used to cook the fries and infused olive oils to prepare the buns.
The Abundance Bowl is vegan, vegetarian and gluten-free, and loaded with ingredients like black rice, bok choy, napa cabbage, nori, gochujang, carrot ribbons and shishito peppers.
“We don’t want to cut corners. I think that’s part of being a rebel,” Albrecht said. “Keeping quality first and the nutrition of our customers can be integral.”
Customers may order at the food truck or from their table inside the taproom using a QR code on their mobile devices.
Rebel Burger's hours will be the same as the taproom, and takeout and delivery services will continue from Hi-Wire.
“This is a great partnership. We’re excited. It’s going to be a game changer,” Amin said. “We are excited to serve the community. We are excited about Asheville. People can come here to try us out and enjoy a good beer.”
Rebel Burger at Hi-Wire Brewing-Biltmore Village
Where: 2A Huntsman Place, Asheville.
Opening: The week of Nov. 13, tentatively.
Hours: 3-10 p.m. Monday-Thursday; 12-11 p.m. Friday and Saturday; 12-9 p.m. Sunday.
Info: For more, visit hiwirebrewing.com/biltmore-village/ and rebelburger.co.
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Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at tkennell@citizentimes.com or follow her on Instagram @PrincessOfPage. Please support this type of journalism with a subscription to the Citizen Times.
This article originally appeared on Asheville Citizen Times: Burger nights returning to Biltmore Village brewery in new partnership
