Welcome to

Committed to Keeping America Fed

Our Story


Since 1958

The Best Tasting, Best Cooking, and Best Looking Beef Patties in America

Our Start

Over 65 years ago, Reggie Jensen founded his company with passion and grit for selling high-quality steaks to restaurants in San Diego. Today, we’ve perfected our craft, and committed ourselves to making the best tasting, best cooking, and best-looking beef patties in America.

Better Quality For You

Unlike other companies that use scraps, additives, and fillers, Jensen patties are all-natural, with no more than a few of the best ingredients. And we only source ingredients from partners we truly get to know and trust personally.

You Really Can Taste the Difference

When you bite into a Jensen burger patty, you’ll immediately taste the superior quality of our real beef patties. We’ve pioneered a unique process that locks in 50% more juiciness than a standard beef patty, ensuring our patties never dry out. This guarantees you get the best eating experience every time. We’re dedicated to raising your expectations for hamburger quality, one tasty Jensen patty at a time.

Jensen Sustainable Production

You Can Expect More

Jensen is committed to innovating with new products to meet your needs. All our products, whether 100% Beef or 100% Plant-based, follow strict quality standards to make sure you always get the best from Jensen.


Jensen Meat is Committed to Environmental, Social, and Governance Best Practices in our Operations.

Our Mission for a Sustainable Future

  • We will continue to be a sustainable food producer
  • We support the humane treatment of livestock
  • We aim to create healthy affordable foods, including those from alternative protein sources

Our Environmental Impact Statement

Jensen Meat is committed to managing environmental impact as an integral part of our operations. Our policy is to ensure the environmental integrity of our processes and to improve our environmental performance over time, initiating additional projects and activities that will further reduce our environmental impact. This commitment and related principles we follow were set in the inaugural Jensen Meat Company Environmental Impact Statement (2022).


Here are a few recipes to get you started using delicious Jensen ground beef.

Send us your favorite recipes and we’ll post them here.


  • 1 (8 oz) package Refrigerated Crescent Rolls
  • 1 lb Jensen® Ground Beef
  • ½ Yellow Onion, chopped
  • 1 (1 oz) package Taco Seasoning Mix
  • 1 (16 oz) container Sour Cream
  • 8 ounces Shredded Mexican-style Cheese Blend
  • 1 (14 oz) bag Tortilla Chips, crushed


  1. Preheat oven to 350°F (175°C)
  2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
  3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add chopped onion and cook until softened.
  4. Add the taco seasoning and stir together well.
  5. When dough is done, remove from oven and place meat and onion mixture on top, then layer with sour cream and cheese, and top off with the crushed nacho chips.
  6. Return to oven and bake at 350°F (175°C) for 10 minutes, or until cheese has melted.


  • 2 Tbsp Butter
  • 2 Onions, finely chopped
  • 1 cup chopped Green Pepper
  • 2 Carrots, finely chopped or shredded
  • 8 oz Lean Jensen® Ground Beef
  • 8 oz Ground Pork
  • 6 large ripe Tomatoes, chopped
    or 1 can (28 oz) chopped Tomatoes, drained
  • 1 tsp dried Oregano
  • ½ tsp dried Rosemary
  • ½ tsp dried Tarragon
  • Salt and Pepper to taste
  • 1 Bay Leaf
  • 8 oz Fresh Mushrooms, sliced


  1. In a large skillet over medium heat, sauté the finely chopped onions, carrot, and green peppers with the 2 tablespoons of butter. Add the beef and pork, and cook until brown. Add chopped tomatoes, dried oregano, tarragon, rosemary, and bay leaf. Add salt and pepper to taste. Simmer for an hour.
  2. 10 minutes before serving, add in mushrooms and simmer until softened (about 10 minutes).


  • 1 (8 oz) package Egg Noodles
  • 1 lb Jensen® Ground Beef
  • 1 Yellow Onion chopped
  • 1 (10.75 oz) can Condensed Cream of Mushroom Soup
  • 1 tsp Garlic Powder
  • ½ cup Sour Cream
  • Salt and Pepper to taste


  1. Prepare the egg noodles according to package directions and set aside.
  2. In a separate, large skillet, sauté the ground beef and chopped onion over medium heat for 5–10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
  3. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.


  • 1 lb Sweet Italian Sausage
  • ¾ lb Lean Ground Beef
  • ½ cup Minced Onion
  • 2 cloves Garlic, crushed
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (6 oz) cans Tomato Paste
  • ½ cup Water
  • 2 (6.5 oz) cans Tomato Sauce
  • 1 Tbsp Salt
  • 1½ tsp dried Basil
  • ¼ tsp ground Black Pepper
  • 4 Tbsp chopped Fresh parsley
  • 12 Lasagne Noodles
  • 16 oz Ricotta Cheese
  • 1 Egg
  • ½ tsp Salt
  • ¾ lb Mozzarella Cheese, sliced
  • ¾ cup grated Parmesan Cheese


  1. In a Dutch oven, cook sausage, ground beef, onion and garlic, over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer covered for about 1½ hours, stirring occasionally
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8–10 minutes. Drain noodles, rinse with cold water, and sprinkle with olive oil to keep noodles from sticking to each other.
  3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  4. Preheat oven to 375°F (190°C)
  5. To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil – to prevent sticking: spray foil with cooking spray, or make a foil tent to make sure it does not touch the cheese.
  6. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.