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 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 amounts of beneficial Omega3 fatty acids, a better balance of less beneficial Omega 6 fatty acids, and better degrees of CLAs (conjugated linoleic acids). Grass-fed beef also 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, with no antibiotics ever – all have real which means that impact animal welfare, environmental health, along with 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 Menu 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 will not receive sprayed uses of synthetic pesticides, fertilizers or herbicides. Pasture also does a better job absorbing carbon dioxide (CO2) than the ground surface of feed lots and the cornfields that are grown for food for the feed lot cattle.
Organic is one of the only a few food terms that the USDA certifies and enforces. Organic food and production operations should be audited annually and submit to advance 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 from the National Organic Program allows us to confidently serve our customers the meat we promise.
Those Who Care.
Many of our restaurants are properties of local franchisees who actively decided to invest in a business which has strong values across the food it serves. In the event you spend at any time at your neighborhood Elevation Burger you’ve probably met zraxop owners and managers. Individuals who care go that step further to ensure you get the best food, the most effective service, and also the cleanest facilities in the market.
The primary 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