The No. 6 Burger was introduced at Vancouver, Wash.-based Burgerville LLC a few years ago. The fast-casual brand created an initiative with the goal of making the Pacific Northwest the healthiest region in the U.S. through “trust, transparency, innovation and partnerships” including regenerative agriculture.
The burger launched at 11 locations, where it is still available during the pandemic, and was named after carbon’s atomic number, 6. It’s made from 100% locally grown and produced ingredients, including beef grazed on grass from organic-matter-rich soil with the capacity to store carbon rather than release it into the atmosphere to build greenhouse gas.
The brand’s director of strategic initiatives, Hillary Barbour, said “for someone to walk into a Burgerville and be able to bite into a delicious, locally sourced, 100% grass-fed/grass- finished burger, with premier local cheese and a bun that has healthy whole grains and also comes from locally grown and milled wheat and is produced by a legacy Northwest bread bakery, all for $7.95 – Well, I think that’s pretty groundbreaking,” when she spoke with Nation’s Restaurant News in January 2020