Effect of fat level (5, 10 and 20%) and corn flour (0, 2 and 5%) on chemical composition, physicochemical characteristics (cooking yield, fat retention, moisture retention, diameter reduction, thickness reduction and shrinkage percentages), color parameters, shear force and sensory attributes of camel burger were evaluated. Increase rate of addition of fat and com flour significantly decrease moisture and protein content with increase in fat and ash percentages. Incorporation of corn flour significantly decreased the cooking yield at eat fat level. Fat retention was increased with lowering fat level. Corn flour at 2 and 5% significantly decreased fat retention in burger formulated with 10% fat. At 5% rate of addition, it was obvious that corn flour was effective in retaining moisture at low fat level burger. Fat level significantly increased reduction. in burger diameter and thickness, moreover 5% corn flour significantly reduced the diameter and thickness of burger all fat levels. The lowest reduction in burger thickness was observed at 5% fat and 5% corn flour. However, 5% corn flour decreased the shrinkage of burger regardless fat level. Corn flour had no detrimental impact on sensory properties of all burger formulations with 5% corn flour increased sensory panel scores for odor in raw burger. Finally shear force values were decreased by increasing the fat level up to 20%, and 5% corn flour significantly increase shear force at each fat level.