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 best 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 includes higher degrees of beneficial Omega 3 fatty acids, a better balance of less beneficial Omega 6 essential fatty acids, and higher degrees of CLAs (conjugated linoleic acids). Grass-fed beef even offers a unique flavor that consumers love.

Meaningful Attributes

We don’t attempt 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 meaning that impact animal welfare, environmental health, as well as your health.

Environmental Surroundings?

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 Prices 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.

Why Free-Range?

The free range cattle on our family farms graze for their whole lives on organic pasture that fails to 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 your feed lot cattle.

Why Organic?

Organic is probably the very few food terms that the USDA certifies and enforces. Organic food and production operations has to be audited annually and submit to advance 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 we promise.

Individuals Who Care.

A number of our restaurants are owned by local franchisees who actively chose to invest in a business which includes strong values across the food it serves. If you spend at 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 most effective service, and also the cleanest facilities in the market.

The initial idea 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