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To obtain the optimization formulation of low‐fat hamburger, the influence of the different mixtures of fat replacers was studied. A 13‐run mixture design was carried out in an experimental region defined by constraints on three components. The obtained results showed that using soy flour in hamburgers resulted in significant increase in redness of raw hamburger, yellowness of cooked hamburgers and lower lightness. Soy flour in combination with starch leads to increase in cooking yield and addition of split‐pea flour in mixed formula decreases shrinkage while improving texture properties. Soy flour had no significant effect on juiciness, but when its highest level was added to lowest amount of two other fat replacers, fat retention improved significantly. For moisture retention, starch was found to be a critical ingredient. The hamburger formulation optimized via the mixture experiment approach consisted of 8.52% soy flour, 1.48% split‐pea flour and 5% starch. Practical Applications Soy and split‐pea protein along with starch can function as part of fat replacer system and make fat sparing or fat extending effect. Using these blends presents some advantages in physicochemical properties of low‐fat hamburger. The optimized formula, predicted with the desired physical‐textural properties of low‐fat beef burger by the models, was composed of 8.52% soy flour, 1.48% split‐pea flour and 5% starch.

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