About Us
At Elder, every element of our burgers is crafted with passion, precision, and quality.
We bake our own buns with a signature dough for perfect texture and flavor. Our patties are made from 100% Wet-Aged Australian Wagyu beef, aged over 144 hours at 2°C, then grilled over oak firewood for a refined smoky aroma flavor, and tenderness. We also prepare our own bacon using premium smoked pork belly to ensure the consistent flavor.
For vegetables, we use hydroponically grown Romaine lettuce by Enthing Co. Ltd., Korea’s pioneer in advanced hydroponic farming, all handled under strict hygienic conditions for freshness and sustainability.
All sauces, except ketchup, mustard, and mayonnaise, are made in-house with original recipes from elder to perfectly complement our ingredients.
At Elder, we redefine the art of hamburger, it’s more than a fast food. Through thoughtful craftsmanship and unwavering standards, we capture the authentic essence and unforgettable flavor. To achieve this, every stage of our process, We continue to innovate and refine every detail, from A to Z, to truly embody the authentic spirit and flavor of a world-class burger.
We prepare and bake our buns ourselves, using a signature dough. Our patties are made from scratch using 100% (Wet-Aged)
Australian Wagyu Beef and grilled over oak firewood.
For the vegetables, we use Romaine Lettuce that are grown hydroponically in-house by Enthing Co., Ltd., a first company in Korea. Our vegetable are process under hygienic conditions, guaranteeing freshness, consistency, and sustainability.
All sauces, except ketchup, are made in-house by Elder’s recipe.
At Elder, we craft a burger that breaks the mold—truly capturing the essence of a hamburger and delivering its most authentic, aromatic, and a unforgettable taste.
To achieved this, every step, from sourcing ingredients to preparation techniques, must be executed to the highest professional standard.
Even today, Elder reimagines every step—from A to Z—to capture the true essence of a burger’s flavor.
Elder Element
To suit the Korean palate while still offering the authentic taste of a burger,
Elder’s bun has evolved alongside our customers.Its soft, slightly sweet,
and savory flavors perfectly balance the patty,
vegetables, and sauce. The bun is kneaded fresh daily,
fermented for a day,and then baked fresh that day.
Hand-craft bun
Wet-aged patty
Hydroponics
at elder We bake our buns in-house using a signature dough recipe designed for the perfect texture and flavor. Soft, slightly sweet, and savory making sure that each bun complements the patty, vegetables, and sauces perfectly.
our dough is prepared, fermented, and baked fresh daily to ensure that we deliver a consistent quality, freshness, and taste to the customer
At Elder, our patties are crafted to highlight the natural flavor of premium ingredients. Made with Wet-Aged Australian Wagyu beef, carefully aged for over 144 hours at 2°C ensuring its soft and tenderness texture
it is then grilled over an oak firewood, delivering the tenderness, smoky aroma, and signature flavor that define Elder.
At Elder, we focus on maximizing the flavor of every ingredient. Using Enthing’s hydroponic Butter head lettuce, we ensure even the smallest leaves meet our standards.
Grown with a hydroponic system, our vegetables deliver freshness, hygiene, and a refreshing, distinct flavor that complements our premium ingredients.
Our Chef
Edward Ha's Awards and Career
America’s Manliest Burger in Men’s Health Magazine 2012
2011 Los Angeles Magazine – Best Burger (단독)
2012 Eat Out Awards – Best New Burger Spot
8oz. Burger (Chef De Cuisine) – LosAngeles, CA / North Miami Beach, FL 2010. 09. – 2013. 01
Central Commissary, LLC (Chef de Cuisine) / Chicago, IL 2010. 11 – 2013. 01.
DoughRoom (Executive Chef) / LosAngeles, CA / 2013. 01 – 2013. 10.
Glunz Tavern (est. 1888) (Executive Chef) / Consultant Chicago, IL. 2013. 11 – 2014. 02
Serious BBQ – Adam Perry Lang (Line Cook Team Member) / LosAngeles, CA 2014. 10.
Redbird at Vibiana (Grill Line Cook) / LosAngeles, CA / 2014. 11. – 2016. 12.
Demar Derozan INC NBA All Star Athlete (Personal / Private Chef) / Toronto, CA – LosAngeles, CA
12 – 2018. 10
To maintain a consistent brand concept, Elderburger works with top chefs with exceptional experience
Testimonial
Demar Derozan Inc
December 2016 – October 2018
Personal/Private chef “Live-in” situation preparing all meals, snacks and foods for Demar, family, friends and associates.
Sourced all ingredients and strictly planned and designed all dishes to preference and desire.
Prepared all meals when travelling for away games to meet requirements for diet restrictions and satisfaction.
Shopping/purchasing, organizing, daily prep, executing foods, cleaning, multitasking.
A Consistent Brand Concept
Although oak grilling, meat grinding, and hydroponic farming have moved beyond the store, we still knead, grill, and smoke our own buns, patties, and bacon to preserve authenticity.
Our brand’s core lies in the pursuit of the perfect burger, built upon craftsmanship and guided by Chef Edward Hah a U.S. award-winning chef who has collaborated with Govind Armstrong and Neal Fraser, appeared on Diners, Drive-Ins and Dives, and served as personal chef to NBA star Demar DeRozan.
At Elder, we continue to honor the art of the burger blending tradition, innovation, and passion in every bite.
Redbird at Vibiana
Los Angeles, California
November 2014 - December 2016
Grill / line cook
Worked and created opening menu opening team and Executive Chefs.
Daily prep for two kitchens including Vibiana events at Vibiana.
Maintain quality of dish and executed dishes in
“state of the art kitchen”
Breaking down stations / maintain all health codes
Organization, inventory, multitask
8 Oz. Burger Bar
Los Angeles, CA | North Miami Beach, FL
September 2010– January 2013
Chef De Cuisine
Menu design & tasting, branding, staff training, instructed in execution, catering, kitchen, vendor relations, purchasing, cost & quality control, commercial set-up,
scheduling, training, ordering & purchasing and overall management of kitchen staff.
Proficient in all aspects of food preparation, R&D, sanitation, health, cleanliness and organization.
Consulting Specialist - Menu concept, sourcing, budgeting, cost analysis & management.
Adam Perry Lang
Serious BBQ - Los Angeles, California
October 2014 - October 2014 (3 week event)
Line cook / Team member
Daily prep for daytime events including private events in the evening.
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