⁄Spotlight⁄ Rooted in the Region Burgerville executive chef Becky McGrath PHOTOS COURTESY OF BURGERVILLE FOR DECADES,BURGERVILLEhas demonstrated that quick-service food and responsible sourcing don’t have to be at odds — and the proof is in the patty. The Pacific Northwest restaurant chain’s newest permanent menu item, the Grass-Fed Sweet Onion Burger (pictured left), is a star example of how local ingredients, thoughtful partnerships and sustainability-minded practices come together on a single bun. Rooted entirely in regional flavor, the burger features regeneratively raised beef from Eastern Oregon alongside locally produced cheese, onions and buns — each ingredient part of a carefully built sourcing story that starts close to home. “Working with Oregon producers reinforces our core belief that if food is raised, produced or created the right way, it simply tastes better,” says Burgerville executive chef Becky McGrath. “Our beef suppliers, including Country Natural Beef in Central Oregon and Carman Ranch in the Wallowa Valley, are both deeply committed to raising cattle humanely and to sustainable agriculture practices.” Behind the burgers is a sourcing system built on vetting, long-term relationships and a deep understanding of Pacific Northwest seasonality. Here McGrath shares how Burgerville turns those partnerships into everyday menu decisions across its restaurants. How Burgerville turns Pacific Northwest ingredient sourcing into a sustainability model— and a better burger. 14
RkJQdWJsaXNoZXIy MTcxMjMwNg==