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 highest 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 degrees of beneficial Omega3 essential fatty acids, a much better balance of less beneficial Omega 6 essential fatty acids, and higher levels 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, with no antibiotics ever – all have real which means that 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 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 their whole lives on organic pasture that fails to receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a more satisfactory job absorbing fractional co2 (CO2) than the ground surface of feed lots and also the cornfields which can be grown for food for that feed lot cattle.
Organic is one of the only a few food terms the USDA certifies and enforces. Organic food and production operations should be audited annually and submit to help audits as deemed necessary by USDA accredited certifying organizations. Any deviations and cases of falsification of the National Organic Program (NOP) standards can bring about significant fines. The robustness of the National Organic Program permits us to confidently serve our customers the meat that we promise.
People Who Care.
A number of our restaurants are owned by local franchisees who actively made a decision to invest in a business which has 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. Those who care go the extra mile to make sure you get the very best quality food, the very best service, and the cleanest facilities in the industry.
The primary idea 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