Introduction: The hamburger it is a meat product that usually has a high fat content. However, your fabrication process allows reformulations, providing better nutritionals characteristics and other functional properties. Nevertheless, before formulating a food that is different than the default, it is necessary understand the population’s normal consumption, as well the receptivity of functional products by the public. In this context, the present study had as objective make a consumer research of meat products and hamburger, and verify the population knowledge about functional foods and fibers, once this ingredient can be applied as grease substitute in meat formulations. Method: the research was carried with 505 participants, through online Google Forms, with individuals aged 18 to 57, of both sexes. The research contains 18 objective questions related to the theme. Results: it appeared a higher consumption of beef (64,4 %) compared to others meat types. Between the meat products, appeared that 68,7 % of the participants are frequent consumers of hamburger. The main reasons for the consumption are the taste (66,1 %) and practicality (41,8%). For 83,2% of the participants, the hamburger it is a product with a large quantity of fat, so it demands a healthy formulation. With regard to fibers, most part of people (67,1%) report that knows the benefits, but 57,8%, has not the habit to consuming modified or fortified foods. Majority (88,7%) believes that functional foods can bring health benefits. Conclusion: at that, the research demonstrate a popular interest in consumption increase of functional foods and that the development of a hamburger with a healthier formulation may be well accepted by the population.