The present invention refers to a meat product intended to be used as a human food, more particularly to a meat product of the hamburger type, which has a high content of protein and fibre, a low content of fat and ready to be heated and consumed. The inventive product is different from the rest of the products since it is a source rich in proteins and fibres, and has a better performance after being cooked. The protein source consists in a determined amount of beef meat, ground or in chunks, and a vegetable mixture in chunks, as well as added nutrients, which provide a nutrient profile similar to a balanced food. The addition of preservatives provides a product of good organoleptic characteristics and avoids rancidness for a considerable storing and consumption time. The invention promotes the tendency of fighting against health problems upon being an advance in the formulation of healthy food that is intended for the consumption of the public in general. The invention invites the m eat industry to produce more nutritive food, which are microbiologically safe and of good sensorial quality.La presente invención se refiere a un producto cárnico tipo hamburguesa caracterizado porque comprende: a) una fuente de proteína consistente en carne de origen vacuno de cualquier tipo, picada o molida en una proporción del 50 al 75% del peso total del producto y adicionalmente huevo entero en una proporción de 1 a 10% del peso total del producto cárnico b) una fuente de fibra, que comprende al menos uno de los siguientes vegetales: papa, zanahoria, coliflor, apio y pimiento morrón, cortados en cubos de al menos 3mm de espesor y que representa del 6 al 12% del peso total del producto c) una fuente de compuestos cardiovasculares que básicamente consiste en nueces con un tamaño de partícula menos a 5mm d) extensores cárnicos que consisten en almidón modificado gelatinizado, fosfatos, proteína de soya texturizada, pan molido, hojuelas de avena, y opcionalmente carragenina, de manera
