Beef burger is one of the meat products which is highly interested by consumers due to its unique taste and texture characteristics, as well as ease of prepration. However, due to the presence of saturated fatty acids in animal fat has negative effects in nutritional such as cardiovascular disease (CVD). The purpose of this study is to produce oleogel with similar features of animal fat and replacing it to reduce the fat in burgers. for this purpose after Determination characteristics of sesame oil and beeswax organogel such as acidity value, iodin value, peroxide value, Fatty acid profiles and melting point and as well as Evaluation melting point of ethyl cellulose oleogels by using sesame oil and two type of organogelator beeswax and ethyl cellulose in concentrations of 5, 5.7 and 10 percent were prepared And then at 4 and 25 ° C was cold. obtained oleogel of the acid value and peroxide value, fatty acid composition, color, texture, rheology, crystal structure and thermal characteristics were studied and the obtained results with animal fat were compared. Then according to the features of oleogel produced Beeswax and ethylcellulose oleogels at concentration of 10% and cooling at 4 ° C were selected And were replaced by 25 and 50 percent hamburger. Its features were compared with control samples with 100% animal fat. In this section, the effect of substitution and the type of oleogel produced on texture, color, microstructure and degree of oxidation of raw samples were examined. And after frying, in addition to previous features, cooking loss, oil absorption, shrinkage and sensory evaluation was performed on cooked samples. The results of this study showed that acidity value of oleogel affected by concentration of organogelator But ethylcellulose oleogel treatments had no effect on this feature. organogelation method don't change peroxide value and fatty acid profile of produced oleogels but in these oleogels due to the presence of less saturated fatty acids compared to animal fat, fatty acid profiles were significantly improved .ethylcellulose and beeswax oleogels had less hardness than animal fat. That was changed the textural properties (hardness, springeness, cohesiveness, guminess and chewing ability), with increasing substitution beeswax and ethylcellulose oleogel in raw and cooked hamburger samples. so that less hardness in samples with oleogel compared to burger containing animal fat was seen. Comparison of the two types of oleogel, reduce hardness of hamburgers containing beeswax confirmed.both of oleogel showed lighter color than animal fat yellowness in beeswax oleogel and redness in ethylcellulose oleogel increased. Beeswax oleogels less melting point than animal fat and the relationship with concentration in that was seen. Replacement oleogel in burger samples, reduced cooking loss and oil absorbtion and increase shrinkage and improved the general acceptance of the product compared to the control samples by the consumers .Therefore, it can be concluded that the production of a product with desired qualitative and nutritional properties is possible by replacement of animal fat with beeswax and ethylcellulose oleogels. Keywords: animal fat, oleogel, beeswax, ethylcellulose, hamburger