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 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 Omega 3 essential fatty acids, a much better balance of less beneficial Omega 6 fatty acids, and higher levels of CLAs (conjugated linoleic acids). Grass-fed beef even offers an exclusive 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, without any antibiotics ever – all have real which means impact animal welfare, environmental health, and your health.
Our restaurants are built using rapidly renewable materials, low with no VOC paints, grouts and glues, water reducing fixtures, energy star rated kitchen and HVAC equipment, and compact florescent lighting. Inside our operations Elevation Burger 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 his or her whole lives on organic pasture that will not receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a more satisfactory job absorbing co2 (CO2) than the ground surface of feed lots as well as the cornfields which can be grown for food for the feed lot cattle.
Organic is probably the not many food terms that this USDA certifies and enforces. Organic food and production operations must be audited annually and submit to further audits as deemed necessary by USDA accredited certifying organizations. Any deviations and instances of falsification of the National Organic Program (NOP) standards can bring about significant fines. The robustness from the National Organic Program allows us to confidently serve our customers the meat that people promise.
People Who Care.
Many of our restaurants are owned by local franchisees who actively chose to invest in a business that has strong values round the food it serves. Should you spend at any time in 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 very best service, as well as the cleanest facilities in the business.
The first notion 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