The present study was conducted to identify the possibility of preparing meat beef 
burgers by substitution of animal fats by powdered quinoa seeds and its quality 
characteristics. Therefore, the aim of this study was to assess the effects of powdered 
quinoa seeds (PQS) in improving the quality characteristics of raw and cooked beef 
burgers. The effects of powdered quinoa seeds substitution (2.5, 5, 7.5, and 10%) on 
physicochemical properties, cooking quality, colour, texture, and sensory evaluation of 
cooked beef burgers for animals were evaluated. Furthermore, via a biological study, the 
impact of dietary supplementation with powdered quinoa seeds (PQS) on hyperlipidemic 
rats were also, determined. The nutritional parameters, including food intake, weight gain 
or mass increase, and feed efficiency ratio, were recorded. Additionally, the triglycerides, 
cholesterol profiles, liver and kidney functions were measured. The incorporate PQS into 
the beef burger. The use of PQS in raw and cooked beef burgers resulted in an increment 
L* and b* and a decrement in a* values at all levels (P<0.05). Texture analysis showed 
that, the hardness values of beef burgers increased, and adhesiveness values decreased. 
Regarding to the taste; flavour; colour, and overall acceptability sensory evaluation 
showed, no significant value of evaluation level of powdered quinoa seeds differences (P 
< 0.05), among the tested substitution level of PQS, in relative to the control. From the 
obtained results, the rat groups fed on the high-fat diet were significantly suffering from 
risk of hyperlipidemia . However, the results indicated that all the substitution levels 
improved the weight gain and feed consumption, reduced lipid profiles, and improved 
liver and kidney functions, in relative to positive control group. More specifically, a diet 
with 10% PQS reduced the adverse effect of hyperlipidemia. Therefore, these new beef 
burger formulas might be available option for the improvement of nutritional, 
technological, and sensory properties.