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 as well as 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.
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 contains higher levels of beneficial Omega-3 fatty acids, a better balance of less beneficial Omega 6 fatty acids, and higher levels of CLAs (conjugated linoleic acids). Grass-fed beef also offers a distinctive 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, with no antibiotics ever – all have real which means that impact animal welfare, environmental health, as well as 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. Within 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 their whole lives on organic pasture that does not receive sprayed uses of synthetic pesticides, fertilizers or herbicides. Pasture also does a better job absorbing carbon dioxide (CO2) compared to the ground surface of feed lots and also the cornfields which are grown for food for that feed lot cattle.
Organic is one of the not many food terms that the USDA certifies and enforces. Organic food and production operations must 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 of the National Organic Program permits us to confidently serve our customers the meat that we promise.
Individuals Who Care.
Many of our restaurants are properties of local franchisees who actively chose to invest in a business which includes strong values around the food it serves. In the event you spend any time at your neighborhood Elevation Burger you’ve probably met zraxop owners and managers. People who care go that step further to ensure you get the highest quality food, the best service, as well as the cleanest facilities in the industry.
The primary concept of an organic fast casual restaurant was conceived in 2002 by founder and owner Hans Hess. He opened the first 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