Stand-Up Burgers

 

Cuisine: Vegan

Location: Berkeley, CA 

 

 

 

 

As part of the Veggie Grill family of restaurants, our mission at Stand-Up Burgers is to get the world to eat less meat by rethinking and redefining the classic burger. To empower people with the freedom to take a stand and eat a better burger, one that is sustainable, vegan, and bold without sacrificing taste for their principles or values. 

We believe there shouldn’t be a divide between food, activism, and positive change. We understand the importance of bettering our community and improving the welfare of our planet, with every action we do. Stand-Up Burgers is committed to fighting for our environment, defending the animals we love, and giving back to the community we share.

Chef Kajsa Alger

Kajsa Alger is the Vice President of Food & Beverage for Veggie Grill, the leading 100% plant-based restaurant group in the United States. With over 30 years of culinary experience, Kajsa oversees menu creation for Veggie Grill’s three restaurant concepts – Veggie Grill, Stand-Up Burgers, and Más Veggies Vegan Taqueria – with 33 locations across California, Illinois, Massachusetts, New York, Oregon, and Washington. Kajsa’s professional experience, combined with frequent trips to international food markets, has influenced her now trademark style of creating modern and delicious plant-based dishes using inventive and quality ingredients.   

Kajsa’s plant-based journey began 15 years ago and since then, she has remained deeply passionate and committed to promoting the health and environmental benefits of a vegan lifestyle. With a sincere understanding and admiration for Veggie Grill’s plant-based party, she joined the team in 2017 as Vice President of Food & Beverage and applies her “pinches-and-handfuls” approach to develop vegan versions of classic American dishes, making a plant-based lifestyle more approachable to the masses.

Prior to her work with Veggie Grill, Kajsa worked for independent restaurants in San Francisco, Puerto Rico, and throughout Europe before returning to her hometown of Los Angeles. Kajsa worked with acclaimed Chefs Judy Rogers, David Kinch, Mary Sue Milliken, and Susan Feniger, who she partnered with in several restaurant concepts.

In addition to her strong advocacy for veganism, Kajsa is also passionate about contributing to her community. She has served on the Board of Directors at former non-profit and culinary training program, LA Kitchen, and continues to be involved in teaching youth about the benefits of a plant-based lifestyle.