Burgerville Introduces First Burger to Promote Regenerative Agriculture, Soil Health

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As plant-based meat makes headlines with the potential to save the planet, beloved fast-casual burger joint Burgerville is making its own commitment with a more unlikely ingredient: beef.

Debuting this month at 10 of its locations in southwest Washington and Oregon as well as its first food cart opening in Slabtown, the new “No. 6 Burger,” named after carbon on the elemental table, is a delicious commitment to regenerative practices via ingredients that help sequester carbon, nurture the health of regional soils and contribute to the regional economy.

The extra-flavorful, juicy new burger features hyper-local ingredients, including:

Grass-fed, grass-finished beef from Carman Ranch in Wallowa County, where cattle graze on a mixture of native grasses to produce the most flavorful, nutrient-rich meat while improving the health/fertility of the soil.

Buns locally made by Portland’s Grand Central Bakery made from a mixture of artisan whole grain flours stone-milled at Camas Country Mill, the first mill to operate in the Willamette Valley in 80 years. Smalls Family Farm in Walla Walla, Washington grows wheat for the bun’s white flour.

Handmade award-winning cheddar from Face Rock Creamery, an independent company reviving small-batch cheesemaking with milk produced by grass-fed cows on the Oregon Coast.

“We’re the first restaurant chain to put climate change on the menu, bringing us closer to our vision for the Pacific Northwest to be the healthiest region on the planet,” said Hillary Barbour, Burgerville director of strategic initiatives. “The No. 6 is a product deeply rooted in the Northwest’s regional food system, delivered at a scale that can make a genuine impact. And it tastes incredible.”

Burger lovers and sustainability advocates can find the hearty No. 6 for $7.99 at 10 Oregon and Washington Burgerville restaurants: Camas, Fisher’s Landing, Hazel Dell and Salmon Creek in Clark County, Wash.; Hawthorne, Portland International Airport and St. John’s in Portland; and its locations in Lake Oswego, Tigard and West Linn. It is also available at Burgerville’s new B-side food cart at the corner of NW 23rd Avenue and NW Roosevelt Street.

“We have a commitment to welcoming all types of eaters, with delicious vegan and vegetarian options always on the menu. But we don’t agree it’s just plant-based options that can have a positive impact on soil and human health,” Barbour said. “There is room for delicious, nutrient-rich beef that takes better care of animals and the land in our region’s climate change discussion.”

The No. 6 marks an important step in Burgerville’s journey to move beyond sustainability toward real regeneration – farming, harvesting, producing and consuming in a way that restores the land, builds resilient economies of scale and connects urban and rural communities in the Pacific Northwest.

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