Our vision is to be more than just a burger restaurant. It’s a vision for offering authentic and sustainably prepared food that’s better for you as well as the environment. From fresh and flavorful food made of the very best quality ingredients to friendly and inviting restaurants built with sustainable materials, we strive to deliver an elevated experience.
Image of triple burger.
Why Grass-Fed Beef?
Grass-fed beef generally has less calories and saturated fat than conventional beef. Grass-fed beef also contains higher levels of beneficial Omega 3 essential fatty acids, a much better balance of less beneficial Omega 6 fatty acids, and better amounts of CLAs (conjugated linoleic acids). Grass-fed beef also offers a distinctive flavor that consumers love.
We don’t attempt to fool you with meaningless marketing jargon about our meat. The terms we use – organic, 100% grass-fed, free-range, and no antibiotics ever – all have real which means that impact animal welfare, environmental health, and your health.
Our restaurants are built using rapidly renewable materials, low with no VOC paints, grouts and glues, water reducing fixtures, energy star rated kitchen and HVAC equipment, and compact florescent lighting. Inside our operations Elevation Burger Catering Menu use FSC (Forest Steward Council) certified paper products, recycle back-house and front-house waste, including our used olive oil, which many of our locations donate for conversion into bio fuel.
The free range cattle on our family farms graze for their whole lives on organic pasture that will not receive sprayed uses of synthetic pesticides, fertilizers or herbicides. Pasture also does a better job absorbing carbon dioxide (CO2) compared to the ground surface of feed lots and the cornfields that are grown for food for the feed lot cattle.
Organic is probably the not many food terms that the USDA certifies and enforces. Organic food and production operations has to be audited annually and submit to help audits as deemed necessary by USDA accredited certifying organizations. Any deviations and instances of falsification from the National Organic Program (NOP) standards can bring about significant fines. The robustness in the National Organic Program allows us to confidently serve our customers the meat that people promise.
Individuals Who Care.
A number of our restaurants are belonging to local franchisees who actively decided to invest in a business that has strong values across the food it serves. In the event you spend at any time at your neighborhood Elevation Burger you’ve probably met zraxop owners and managers. People who care go that step further to ensure you get the very best quality food, the very best service, and also the cleanest facilities in the industry.
The initial notion of an organic fast casual restaurant was conceived in 2002 by founder and owner Hans Hess. He opened the initial restaurant in September 2005, in Falls Church, Virginia, and was called “the first organic burger joint” by Saveur magazine. The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef