Jensen Meat Patents

This is the patty your customers will come back for...

THE PATTY THAT COOKS JUICES IN...NOT OUT

It is a known fact that meat taken directly from the grinder makes the juiciest, most tender burgers.

A standard machine-made patty is tougher because the meat is worked from the time it's put into the hopper until it's finally formed. Space between granules is removed. When cooked, the juice has no space to flow into, so it's cooked away.

The machinery and process is patented.

Our special process provides spaces for meat to cook "into", and "stay in", with up to 50% more juice retention than a standard patty. Even when cooked to an eternal temperature of 160%F this patty will not be dry.

HOW IT WORKS

Just as the patty is formed, the meat is pushed through a plate that resembles a grinder plate - with difference. Angled holes turn the meat into strands with space around each strand.

Our Special Grind

"Assembled" in random grinder
size strands

Strands interweave to retain
better-than-handmade tenderness

Air spaces trap juices, make
burger tastier

Because of these spaced strands, our patty retains its cooked shape better than standard patties. These strands keep the just-off-the-grinder texture, even in the thinnest patty.

ENERGY EFFICIENT

The trapped spaces promote faster cooking because heat can penetrate quicker and more evenly. Our patties retain their shape during cooking with an even degree of doneness throughout. The spaces also trap juices inside for less shrinkage.

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