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 and also the environment. From fresh and flavorful food made of the highest quality ingredients to friendly and inviting restaurants built with sustainable materials, we make an effort to deliver an elevated experience.
Picture of triple burger.
Why Grass-Fed Beef?
Grass-fed beef generally has less calories and saturated fat than conventional beef. Grass-fed beef also includes higher levels of beneficial Omega-3 fatty acids, a much better balance of less beneficial Omega 6 essential fatty acids, and better levels of CLAs (conjugated linoleic acids). Grass-fed beef even offers a unique 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, and no antibiotics ever – all have real meaning that impact animal welfare, environmental health, along with your health.
Our restaurants are designed 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 Specials 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 his or her whole lives on organic pasture that will not receive sprayed uses of synthetic pesticides, fertilizers or herbicides. Pasture also does a better job absorbing fractional co2 (CO2) compared to the ground surface of feed lots and also the cornfields which can be grown for food for the feed lot cattle.
Organic is probably the not many 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 from 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.
Many of our restaurants are owned by local franchisees who actively decided to invest in a business which has strong values across the food it serves. In the event you spend any time at the neighborhood Elevation Burger you’ve probably met zraxop owners and managers. People who care go that step further to make sure you get the best food, the very best service, and also the cleanest facilities in the industry.
The primary notion of an organic fast casual restaurant was conceived in 2002 by founder and owner Hans Hess. He opened the very first 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