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 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 contains higher amounts of beneficial Omega3 essential fatty acids, an improved balance of less beneficial Omega 6 essential fatty acids, and better levels of CLAs (conjugated linoleic acids). Grass-fed beef also has a unique flavor that consumers love.
We don’t attempt 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 which means 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. In our operations Elevation Burger Menu 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 will not receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a better job absorbing co2 (CO2) compared to 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 not many food terms that the 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 instances of falsification in 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 we promise.
Those Who Care.
Many of our restaurants are owned by local franchisees who actively decided to invest in a business that has 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. Those who care go that step further to ensure you get the very best quality food, the most effective service, as well as the cleanest facilities in the business.
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 first organic burger joint” by Saveur magazine. The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef