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 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 amounts of beneficial Omega3 fatty acids, a much better balance of less beneficial Omega 6 essential fatty acids, and better degrees of CLAs (conjugated linoleic acids). Grass-fed beef also 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, without any antibiotics ever – all have real meaning that impact animal welfare, environmental health, and your health.
Our restaurants are designed 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. In our operations Elevation Burger Menu With Prices 2020 use FSC (Forest Steward Council) certified paper products, recycle back-house and front-house waste, including our used olive oil, which a number 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 fails to receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a more satisfactory job absorbing co2 (CO2) compared to ground surface of feed lots as well as the cornfields that are grown for food for that feed lot cattle.
Organic is one of the only a few food terms that this USDA certifies and enforces. Organic food and production operations must be audited annually and submit to help audits as deemed necessary by USDA accredited certifying organizations. Any deviations and cases of falsification from the National Organic Program (NOP) standards can result in significant fines. The robustness of the National Organic Program allows us to confidently serve our customers the meat we promise.
Those Who Care.
Many of our restaurants are owned by local franchisees who actively made a decision to invest in a business which has strong values around the food it serves. Should you spend any time in your 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 best service, as well as the cleanest facilities in the industry.
The primary idea 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 initial organic burger joint” by Saveur magazine. The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef