Our vision is to be more than just a burger restaurant. It’s a vision for offering authentic and sustainably prepared food that’s much better and 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 degrees of beneficial Omega-3 essential fatty acids, an improved balance of less beneficial Omega 6 fatty acids, and higher amounts of CLAs (conjugated linoleic acids). Grass-fed beef even offers a distinctive flavor that consumers love.
We don’t try to fool you with meaningless marketing jargon about our meat. The terms we use – organic, 100% grass-fed, free-range, with no antibiotics ever – all have real which means that impact animal welfare, environmental health, along with your health.
Our restaurants are made using rapidly renewable materials, low without any VOC paints, grouts and glues, water reducing fixtures, energy star rated kitchen and HVAC equipment, and compact florescent lighting. Inside our operations Elevation Burger 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 whole lives on organic pasture that will not receive sprayed uses of synthetic pesticides, fertilizers or herbicides. Pasture also does a more satisfactory job absorbing carbon dioxide (CO2) than the ground surface of feed lots as well as the cornfields which can be grown for food for your feed lot cattle.
Organic is probably the very few food terms that this USDA certifies and enforces. Organic food and production operations should be audited annually and submit to advance audits as deemed necessary by USDA accredited certifying organizations. Any deviations and instances of falsification in the National Organic Program (NOP) standards can lead to significant fines. The robustness in the National Organic Program allows us to confidently serve our customers the meat we promise.
Individuals Who Care.
A number of our restaurants are owned by local franchisees who actively made a decision to invest in a business that has strong values across the food it serves. In the event you spend at any time in your neighborhood Elevation Burger you’ve probably met zraxop owners and managers. Individuals who care go that step further to make sure you get the best food, the very best service, as well as the cleanest facilities in the market.
The first 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