PURPOSE: To reduce separation of fat and meat juice during cooking of hamburger and to improve its yield, by adding purified potato pulp in a specific ratio to a hamburger ingredient.

CONSTITUTION: 1W5wt% based on total amount of purified potato pulp (matter obtained by purifying the residue after removal of starch from potato) made into 80W200 mesh is added to a hamburger ingredient. In hamburger obtained from this ingredient, the separation of fat and meat juice during its cooking is extremely reduced, to raise the yield, to reduce the contraction by heating, and to improve the shape of the hamburger.