Due to a change of the population’s lifestyle, the need of a faster and more practical alimentation became necessary, so the aim of the present study is the development and physically-chemically analysis of a hamburger with partial replacement of fat by dietetic fiber. Methods: 4 hamburger´s formulations were developed using bovine shoulder clod cut and bacon as the fat, one being standart (F1) with commercial quantity of fat and no fibers, (F2) with pectin, (F3) with oat, (F4) with soya fiber. The physically-chemically analysis evaluated humidity, fat, proteins, carbohydrates, ashes and fibre. The sensorial analysis assesed the global acceptance, appearance, taste, scent and texture using a 9 points hedonic scale. It was also evaluated the purchase intention, using a 5 points structured scale. All data were statistically analyzed by ANOVA and Tukey. Results: humidity, fat, proteins, carbohydrates, ashes and fibre in formulations were 64, 15,5g, 16g, 1,36g, 3,15g and 2,9g for F1, 69, 5,9g, 14,35g, 7,7g, 3,10g and 3,5g for F2, 71, 6,3g, 16g, 3,9g, 2,9g and 3,4g for F3, 71, 5,9g, 15,3g, 4,2g, 3,15g and 3,1g for F4. 136 volunteers participated, within the age of 18 years. The sensorial analysis results shows that average for the global acceptance, appearance, taste, scent, texture and the purchase intention is 7,5, 7, 7, 8, 8 and 4,5 for F1, 6,5, 4,5, 7,5, 5,5, 4 and 3 for F2, 8,5, 8, 8, 8,5, 7,5 and 4,5 for F3, 8,5, 7,5, 7,5, 7,5, 8 and 4,5 for F4. Therefore, it was verified that the formulations (F3) and (F4) didn´t statisticaly differ from (F1) in any of the tested atributes, as well as they presented similar buying intension to the strandart sample. Concluding that the samples F3 and F4 are able for entering the market, providing another option of healthier food for the public consumer.