Local, seasonal ingredients are often thought to be the stuff of high-end independent restaurants. But don’t tell that to the executives at Burgerville.
The 40-unit, quick-service burger chain based in Vancouver, Wash., has been using local ingredients since it opened its first restaurant in 1961. Now it features Walla Walla onion rings in the summer, sweet potato fries in the fall and berry shakes starting in the spring.
Those items were introduced starting in the mid-1990s, and