Since July 2013, pop-up chef Wes Rowe has been slinging his WesBurgers at Mojo Bicycle Cafe on Wednesday nights. The line to order often runs out the door, and it's not uncommon for every seat in the house to be taken. Now, Rowe's popularity is paying off—with a brick-and-mortar location in the Mission, opening up next year at 18th and Mission, right next to Mission Chinese Food. 

But fans of WesBurger's Wednesday pop-ups shouldn't fear. For now, at least, Rowe will still be serving on Divisadero.

Rowe tells us that getting to the point where he can launch his own restaurant is due in a large part to his pop-up at Mojo. "[Mojo owner Remy Nelson] has not only been incredibly supportive to me, but he has created a community where several other creatives have been able to develop their craft and go on to other things," Rowe said. 

"Without that chance [at Mojo], none of this would have happened ... I’ve been able to grow a really solid fan base working out of that space, as well as developing my style as a chef." The secret to his tasty burgers? As he told us last year, "I like to make ‘em hot and fast. Crunchy on the outside, pink and bloody in the middle."

WesBurger is just one of several pop-ups that take place regularly at Mojo. La Sombra serves fresh juices and smoothies in the space three days a week, while Vietnamese pop-up Rice Paper Scissors has been serving pho, rolls and noodle dishes on Thursday nights since 2011. The arrangement benefits Mojo, which only serves lunch and breakfast, and provides essential support for food entrepreneurs.

WesBurger's new home at 2240 Mission St. will be called "WesBurger n' More," and should open early next year. Rowe said he's looking forward to both the larger space and having the ability to cook for a crowd more than once a week. "When the new space opens, I’ll have the time and space to be more creative and experimental with my dishes," he said. 

In the meantime, you can grab a burger like always—and congratulate Rowe on his new venture—tonight at Mojo from 6-10pm. 

Thanks to Rusteen H. for the tip.