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 includes higher degrees of beneficial Omega 3 essential fatty acids, a better balance of less beneficial Omega 6 fatty acids, and better amounts of CLAs (conjugated linoleic acids). Grass-fed beef even offers a distinctive flavor that consumers love.
We don’t try and 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 built 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 Prices 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 does 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 and the cornfields which can be grown for food for your feed lot cattle.
Organic is probably the very few food terms the 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 cases of falsification from the National Organic Program (NOP) standards can result in significant fines. The robustness in the National Organic Program allows us to confidently serve our customers the meat that people promise.
Individuals Who Care.
Many of our restaurants are properties of local franchisees who actively decided to invest in a business which includes strong values across the food it serves. In the event you spend any moment 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 primary concept 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 very first organic burger joint” by Saveur magazine. The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef