Cascadia Scorecard has a good bit on the chainsteraunt Burgerville and local food:
Burgerville a 40-year-old, 1600-employee business whose menu is reminiscent of McDonalds, except for one thing: it buys the bulk of its ingredients from farmers in Oregon and Washington--Oregon beef, Tillamook cheddar, Pacific Northwest halibut, and so onand works with local distributors and wholesalers. Even more unusual: Burgervilles menu changes with the season.
It's all part of the increasing recognition that local food is, generally, more sustainable.
I'm indifferent about Burgerville's food. Not bad at all, but not outstanding.
But it is very neat indeed seeing the flavors of shakes change every month or so (blackberry, hazelnut, etc.), and the periodic availability of various desserts (strawberries and shortcake when the fruit is in season).
The Portland, Oregon area (where I live) is very big on fresh/local/sustainable food in general--lots of local restaurants feature it prominently. Burgerville's food is actually pretty good, and I do like the seasonal foods a lot: "oh, hey, they've got the Vidalia onion rings now!"
Well, I gave Burgerville another shot last night.
Tilammook Cheeseburger: The meat patty was very, very thin and simply not very tasty.
Hazelnut Chocolate shake: A nice thick milkshake, but not exactly bursting with hazelnutty goodness.
Sweet potato fries: These were good.
Burgerville never has and does not serve Vidalia Onions. Not because they're not good, but because they are not from the Pacific Northwest. They (BV) only serve Walla Walla Sweet Onion rings (in season) generally beginning the middle of June and running through the middle of August. Biggest disappointment on the menu is their Chicken sandwich selection and the fact that their chicken does not come from the northwest.