The Vegetarian Resource Group Blog

Elevation Burger Offers Vegetarian and Vegan Menu Options

Posted on November 09, 2012 by Nina Casalena, The VRG Blog Editor

By Jeanne Yacoubou, MS
VRG Research Director

With thirty locations in ten states and four international locations, Elevation Burger opened in 2005 as a fast-casual burger chain featuring 100% USDA Organic beef. For patrons looking for a meatless alternative, Elevation Burger has offered two veggie burgers from the beginning.

Veggie Burger #1’s ingredients are as follows: button mushrooms, onions, crimini mushrooms, portabella mushrooms, cooked brown rice, rolled oats, mozzarella cheese, water, bulgur, parsley, cheddar cheese. Contains 2% or less of yeast extract, natural flavor, modified vegetable gum, salt, mushroom extract, garlic powder, autolyzed yeast extract, spices, citric acid, malted barley, natural butter flavor, whey, dehydrated onion, annatto, dehydrated mushrooms, guar gum, natural smoke flavor, turmeric, soy lecithin.

Veggie Burger #2’s ingredients are as follows: organic cooked brown rice, water, organic corn, organic carrots, organic onions, organic green peppers, organic rolled oats, organic red bell peppers, organic soy protein isolate, organic canola oil, organic high oleic sunflower oil. Contains 2% or less of broccoli, sea salt, carrageenan, organic soy sauce, organic onion powder, konjac flour, organic garlic powder, organic spices.

We were told that all burgers are served on a potato roll containing the following ingredients: enriched unbleached wheat flour, water, yeast, sugar, potato flour, vital wheat gluten. Contains 2% or less of honey, vegetable oil, salt, guar gum, natural and artificial flavors, yeast nutrient (ammonium sulfate), dough conditioners (mono-diglycerides, sodium stearoyl lactylate, ascorbic acid, monocalcium phosphate, azodicarbonamide), calcium sulfate, enzymes, calcium propionate, yellow corn flour, turmeric, annatto.

Patrons may order either Veggie Burger #1 or #2 wrapped in iceberg lettuce instead of on a potato roll.

The veggie patties are grilled on a separate, specially designated surface away from all beef burgers. No oil is used. The same utensils are not used for both veggie and beef patties. Once sanitized, however, utensils previously used for meat products may be used for non-meat products. The kitchen contains a three-compartment sink that is used for all utensils.

Elevation Burger offers Elevation Sauce as an optional condiment for all of its burgers. Their Elevation Sauce is “…a creamy, tomato-based sauce that is not spicy or hot.” It contains eggs and is not vegan.

The caramelized onions offered as an optional condiment are prepared on the same grill surface as beef burgers.

Also on the menu is a grilled cheese sandwich served on the potato bun described above. Elevation Burger told us that the cheddar cheese is made with “microbial rennet, not animal rennet.”

Elevation Burger cuts its own potatoes and fries them in olive oil. There are no flavored coatings on the potatoes nor any flavorings in the oil. We were also told that no meat items are prepared in the same fryer.

Mandarin oranges are offered as a side dish at Elevation Burger. Cookies served at Elevation Burger contain eggs and butter.

Readers interested in learning more about Elevation Burger may visit: http://www.elevationburger.com

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

To purchase our Guide to Food Ingredients, please visit our website: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=8

For information on food ingredients, fast food, and for other information of interest to vegetarians and vegans, please subscribe to our enewsletter at http://www.vrg.org/vrgnews/

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