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 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 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 contains higher levels of beneficial Omega3 essential fatty acids, a better balance of less beneficial Omega 6 essential fatty acids, and higher levels of CLAs (conjugated linoleic acids). Grass-fed beef even 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, and no antibiotics ever – all have real which means that impact animal welfare, environmental health, as well as 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 2020 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 fails to receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a better job absorbing co2 (CO2) compared to the ground surface of feed lots and the cornfields that are grown for food for the feed lot cattle.
Organic is among the not many food terms that the 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 bring about 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 belonging to local franchisees who actively made a decision to invest in a business that has strong values across the food it serves. If 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 highest quality food, the best service, and also the cleanest facilities in the market.
The first notion 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