With thinkpure® USDA Certified Organic and Natural* beef products, you don’t have to wonder where your food comes from or what’s in it. We believe you should be able to enjoy healthy, flavorful beef produced in an ethical, responsible way. We call that thinkpure.
thinkpure USDA Certified Organic Beef
With no antibiotics or added hormones, thinkpure Certified Organic beef delivers a savory, delicious flavor for all to enjoy. Enjoy American organic protein that is pasture-raised**, fed no GMO feeds***, and, most importantly, doesn’t leave you worrying about quality and taste.
thinkpure Natural* Beef
As a gluten-free option for your next family meal, thinkpure Natural Beef features no added ingredients or hormones and zero antibiotics. Our quality protein is sourced from cattle raised 100% vegetarian fed to provide a delectable, flavorful experience in every bite.
What’s the Difference Between Organic and Natural Beef?
Experience the goodness that comes with choosing beef that cultivates a positive relationship with the planet.
thinkpure beef feeds physical growth with a single-ingredient protein while supporting and cultivating our natural resources.
thinkpure beef presents a product choice that aligns ethically with responsible living.
thinkpure’s Organic and Natural beef products encourage healthy eating and a positive relationship with nature.
thinkpure beef feeds a desire to follow a passionately pure lifestyle.
1 pound Ground Beef (95% lean)
1 tablespoon Worcestershire sauce
4 canned pineapple slices, drained
12 Hawaiian sweet or small whole wheat dinner rolls, split
1/4 cup barbecue sauce
1/4 cup pineapple preserves
1 tablespoon packed light brown sugar
Combine Ground Beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick mini patties. Set aside.
Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat.
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Meanwhile brush pineapple slices with sauce and place on grid around patties. Grill pineapple 4 minutes, turning once and brushing with additional sauce. Remove pineapple, keep warm. Brush burgers with remaining sauce after turning.
Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece. Close sandwiches.
1 pound Ground Beef (95% lean)
1 slice white bread
1 egg white
1/4 teaspoon salt
1/8 teaspoon pepper
12 whole wheat dinner rolls
Mexican, Moroccan, Italian or Asian (recipes follow)
Always WASH your hands before beginning to prepare a recipe. GATHER all your cooking supplies (see list below). MAKE sure you have all the ingredients.
CHOOSE a topping and MAKE it as directed below. Set it aside while making the burgers.
TEAR the bread slice into pieces. Adult help may be needed: Place pieces in a food processor or blender container. Cover; PROCESS until the bread becomes crumbs. MEASURE 1/4 cup bread crumbs; set aside.
PLACE the egg white in a large bowl. Lightly BEAT the egg white with a fork. ADD the Ground Beef, bread crumbs, salt and pepper to the bowl. MIX lightly but not too much with 2 forks until everything is combined.
DIVIDE the beef mixture into 12 equal portions. SHAPE each portion into mini patties about 1/2-inch thick; set aside. WASH your hands thoroughly with warm soapy water.
Adult help may be needed: With a serrated knife and cutting board, carefully CUT each dinner roll in half to form a top and bottom. Set aside.
Adult help needed: Using a barbecue spatula, PLACE the patties on a grid over medium, ash-covered coals. GRILL, covered, 4 to 6 minutes, turning once. Careful! Watch for flare-ups on grill! Wear barbecue mitts when turning the burgers. The burgers are done when an instant-read food thermometer inserted horizontally into center reads 160°F. Carefully REMOVE the burgers to a clean plate.
Adult help needed: Carefully PLACE the dinner rolls, cut sides down, on the grid. GRILL, uncovered, 1 to 2 minutes or until lightly toasted. SERVE the mini burgers with desired topping on the toasted rolls.
Mexican Topping: Adult help may be needed: With a sharp knife and cutting board, CUT a washed lime in half. SQUEEZE the juice from the lime using a citrus juicer or reamer. MEASURE 1 tablespoon juice; pour into another small bowl. ADD 1/2 cup plain nonfat yogurt and 1/4 teaspoon ground cumin; STIR with a spoon until blended. SPREAD the yogurt mixture evenly over the cut sides of the toasted dinner rolls with a table knife. PLACE the cooked burgers on the roll bottoms. TOP the burgers with 1/4 cup prepared salsa, 1/4 cup prepared guacamole and 1/4 cup shredded jalapeño pepper cheese, dividing evenly. CLOSE the sandwiches with the roll tops.
Moroccan Topping: Adult help may be needed: With a cutting board and sharp knife, CUT a washed cucumber into 24 very thin slices. Cut 4 washed plum tomatoes into 6 slices each. SPREAD 1/2 cup prepared hummus over the cut sides of the toasted dinner rolls with a table knife, dividing evenly. PLACE 2 cucumber and 2 tomato slices on top of hummus. TOP with the burgers and CLOSE the sandwiches with the roll tops.
Italian Topping: Adult help may be needed: With a cutting board and sharp knife, CHOP enough of a washed medium tomato to measure 1 cup. CRUSH 1 small, peeled garlic clove in a garlic press. STACK several washed basil leaves and ROLL up the leaves, starting at a long side, forming a tight cylinder. Carefully CUT the cylinder crosswise into very thin slices. MEASURE 1/4 cup of the basil. COMBINE the tomato, garlic, basil, 1/8 teaspoon salt and 1/8 teaspoon pepper into a small bowl with a spoon; set aside. Carefully CUT one 3-ounce ball of fresh mozzarella cheese into 12 slices. PLACE 1 mozzarella slice on each toasted dinner roll bottom. TOP with the burgers and tomato mixture, dividing evenly. CLOSE the sandwiches with the roll tops.
Asian Topping: Adult help may be needed: STACK 3 to 4 washed Romaine lettuce leaves on a cutting board. ROLL up the leaves, starting at a long side, forming a tight cylinder. With a sharp knife and cutting board, carefully CUT the cylinder crosswise into very thin slices. MEASURE 3/4 cup shredded lettuce. COMBINE 1/2 cup prepared plum sauce and 1/4 cup Dijon-style mustard in a small bowl with a spoon. With a table knife, SPREAD the plum sauce mixture evenly over the cut sides of the toasted dinner roll bottoms with a table knife. TOP with 3/4 cup preshredded carrots and lettuce, dividing evenly. TOP with the burgers. CLOSE the sandwiches with the roll tops.
1 pound Ground Beef (95% lean)
1 Fresh California Avocado, peeled and pitted
2 tablespoons finely chopped oil-packed sun-dried tomatoes
2 cloves garlic, minced
1/2 cup basil leaves, divided
1 teaspoon kosher salt
4 whole-grain hamburger buns, split
1/3 cup finely chopped fresh fennel bulb (core removed)
Mash avocado in small bowl (should be chunky, not smooth). Add sun-dried tomatoes and half of garlic; mix well. Set aside.
Combine beef, remaining garlic, 2 tablespoons minced basil leaves and salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness, turning occasionally. Remove patties from skillet. Place buns, cut side down in skillet, cook 1 minute or until lightly toasted.
Place burgers on bottom of buns; top each with equal amounts avocado-tomato spread, fennel and remaining basil leaves. Close sandwiches.
The minimum safe temperature is 145°F for fresh beef and 160°F for ground beef. Learn how to properly store, prepare, and cook your beef purchases at Foodsafety.gov. According to the USDA, there is currently no evidence of food or food packaging being associated with transmission of COVID-19. For any questions related to food supply during coronavirus (COVID-19), please review this information.
Contact us at the form above or at 800.727.2333.