ABSTRACTDietary fibers, starches, and Polydextrose® were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and 30% fat controls. Levels for individual and total ingredients ranged from 0.5 to 4% and 3.5 to 6%, respectively. Treatments containing Polydextrose, starch, and fiber had cooking losses 20–40% less than controls. Patties containing three‐way combinations of ingredients were more similar to 20% fat controls for texture traits than were those containing 1 or 2 ingredients: Patties with ingredients had less oily coating of the mouth, but were less juicy than controls. Beef flavor intensity scores were reduced slightly for low‐fat patties with ingredients. Texture modification of low‐fat ground beef is possible with food‐grade i