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Onulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, ON3 e ON6 showed no difference from the control to yield. Hardness values increased in DF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Onulin at 6% (ON6) level showed the highest score for all the sensory attributes. Adding 6% inulin was shown the best alternative for use in low-fat beef burger.Keywords: dietary fiber; acceptability; fat substitute; TPA; inulin. Practical Application:Comparison of technology behavior of soluble and insoluble fiber as fat substitute in beef burger.