A central composite rotatable design was employed to investigate the effects of independent variables on physical and textural properties of lowfat pork burgers and to optimize the process condition of the product. The independent variables were konjac/gellan blend (01%)and pork fat content (0100%). The analysis of variance and regression analysis showed that cooking yield (%), reduction in diameter (%), redness (a*value), hardness (N), springiness (mm) and chewiness (mJ) ranged from 70.05 to 81.35, 9.56 to 16.62, 2.52 to 4.07, 4.06 to 6.16, 6.43 to 10.02 and 14.77 to 38.94, respectively. The coefficients of determination or R2values of the responses were within the range from 0.8509 to 0.9928. A secondorder polynomial was used for predicting the responses. Response surface analysis revealed the relationship between independent variables and mostphysical and textural properties of lowfat burgers were strongly influenced by konjac/gellan blend. The optimum predicted condition for the production of the products was 1% konjac/gellan blend and 66.43% pork fat, which was confirmed by the agreement between the experimental and predicted values for physical and textural properties.