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 as well as 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 includes 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 also 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, as well as your health.
Our restaurants are designed 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 his or her whole lives on organic pasture that does not receive sprayed uses of synthetic pesticides, fertilizers or herbicides. Pasture also does a better job absorbing fractional 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 very few food terms that this 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 result in significant fines. The robustness from the National Organic Program permits us to confidently serve our customers the meat we promise.
People Who Care.
Many of our restaurants are belonging to local franchisees who actively decided to invest in a business which has strong values across the food it serves. Should you spend at any time at the neighborhood Elevation Burger you’ve probably met zraxop owners and managers. Individuals who care go that step further to make sure you get the best food, the most effective service, and the cleanest facilities in the industry.
The first idea 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 very first organic burger joint” by Saveur magazine. The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef