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 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.
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 contains higher amounts of beneficial Omega-3 fatty acids, a better balance of less beneficial Omega 6 essential fatty acids, and higher amounts of CLAs (conjugated linoleic acids). Grass-fed beef also has a unique 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, without any antibiotics ever – all have real which means that impact animal welfare, environmental health, as well as your health.
Our restaurants are made using rapidly renewable materials, low and no 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 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 their 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 fractional co2 (CO2) compared to ground surface of feed lots and also the cornfields that are grown for food for the feed lot cattle.
Organic is among the only a few food terms that this 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 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 that we promise.
People Who Care.
Many of our restaurants are owned by local franchisees who actively chose to invest in a business which includes strong values across the food it serves. Should you spend at any time at your neighborhood Elevation Burger you’ve probably met zraxop owners and managers. Those who care go the extra mile to ensure you get the very best quality food, the most effective service, and the cleanest facilities in the industry.
The first 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