Hydrated wheat übres (bran and white and red beeswings) were added at three levels (50, 100 and 150 g kg-1) to beefburger as replacement for fat and evaluated for chemical and physical properties, energy content and sensory traits. Uncooked and cooked beefburgers formulated with wheat übres had higher (P O 0.05) moisture, protein and carbohydrate contents and lower (P O 0.05) fat contents than that of the control. However, ash content was increased (P > 0.05) by the addition of wheat übres. The cholesterol content of uncooked and cooked beefburgers decreased as level of wheat übres increased or fat content decreased. The addition of wheat übres reduced the cholesterol content from 6 to 45% for uncooked and cooked beefburgers. The energy content of uncooked and cooked beefburgers was lower (P O 0.05) than that of control by between and 6 and 41% . The cooking yield and reduction in diameter of beefburgers were signiücantly (P O 0.05) improved by the addition of wheat übres. The addition of red and white beeswings showed an improvement in the texture trait. Colour traits, tenderness, juiciness, connective tissue amount, beef ýavour intensity and overall palatability were not aþ ected by the addition of wheat übres to beefburgers. Hydrated wheat übres can be used successfully as a fat substitute in ground meat products.