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We set out to build a better burger: The No. 6!

The No. 6 Burger is made with grass-fed grass-finished beef from Carman Ranch, topped with 2-year aged cheddar from Face Rock Creamery in Bandon, OR and finished with a bun specially created and milled for us by Grand Central Bakery, using local wheat, of course.
Learn more about the making of this iconic burger here.

What’s With the Name?

The number 6 is the atomic number for carbon, the element essential for human life. Healthy soil captures and holds carbon rather than releasing into the atmosphere where it contributes to global warming. Think of the No. 6 as an edible fan letter to our new favorite number.

Our new No. 6 Burger is big, juicy and delicious, as you’d expect. But to really understand what makes The No. 6 Burger special, we need to talk about where it comes from. We use beef that’s 100% grass-fed, grass-finished beef from Carman Ranch in Oregon. No hormones, drugs, corn or grains, no indoor pens or feedlots. Just sweet, delicious grass. The result? A burger that’s tastier, more nutrient-rich and wait for it…it’s better for the planet.

A great burger needs the perfect cheese. So once we heard about Face Rock Creamery in Bandon, OR, we were sold. First of all, it’s a fantastic, hand-crafted cheddar, sharp enough to hold up to the rich flavor of the burger. But what really sold us is the story behind it. The coastal city of Bandon’s historic cheese factory had been abandoned for years. In 2013, three people – mostly new to cheesemaking, stepped up. Today, Face Rock Creamery has brought a renewed vibrancy and sense of pride to the community. And did we mention the cheese is delicious?

A better burger deserves an outstanding bun. We worked with local partner Grand Central Bakery to create a delicious, golden bun made with a mix of flours from two sources:  Smalls Family Farm in Walla Walla, WA has been growing wheat and caring for the land for five generations. Camas Country Mill, a Junction City-based operation is dedicated to reviving local milling.

Six is the atomic number of carbon, the very element that is critical to soil health. It’s a big, iconic name for a big, iconic burger. But if we called it the Carbon Burger, you’d never eat it. (Thank you, Science.) So we went with the No. 6.

Good food comes from great soil. Healthy, fertile soil is rich in organic matter and has a remarkable capacity to store carbon, rather than release carbon dioxide into the atmosphere where it contributes to warming the climate. Healthy soil makes for nutrient-rich grass, which leads of course, to beef that’s packed with big nutrition and big flavor. Practices like these are part of regenerative agriculture, a set of organic farming principles that minimize or eliminate tillage, protects the soil, and increases biodiversity.

This idea of regeneration includes community as well as the land, and it’s exactly what we are trying to foster through all our partnerships with local farmers, ranchers, and bakers.

Every new name feels a little, well, new when you’re trying it out. But give No. 6 a minute and before you know it, it feels like an old friend. Like you’ve been ordering The No. Six Burger your whole life.   Go ahead and try it out. We’ll wait…

“I’ll have a No. 6 with a side of fries.” “Make mine a No. 6.”  “Gimme a No. 6 and a strawberry shake.” See? It’s Fun! In fact, No. 6 may just be your new favorite number. We know that it’s ours.