## 1 Introduction  
Beef burgers are one of the most consumed products due to their ease of preparation, as well as their texture and flavor characteristics [1]. The preparation of this processed meat product consists of 70-75% lean minced meat and bovine fat, resulting in a total of 25-30% fat content. Beef is characterized by a high protein content (24 g/100 g) [2] of excellent quality, capable of meeting the requirements of the nine essential amino acids. The Digestible Indispensable Amino Acids (DIAAS) score of beef is higher than 100 [3], making it superior to any vegetable source. Furthermore, meat products play a key dietary role due to the density and bioavailability of their nutrients, providing essential minerals such as iron and zinc, and vitamins such as vitamins A, B\({}_{6}\), B\({}_{12}\), D, and E [4]. Despite these positive nutritional characteristics, it has been proven that the frequent consumption of beef burgers can cause serious health problems due to their high fat content and inadequate lipid profile [5]. Animal fat contains a high amount of saturated fatty acids (SFA) (60% of total fatty acids) [6] such as palmitic acid (16:0), which can elevate the plasma concentration of low-density lipoprotein cholesterol (LDL-C), thus increasing risk factors related to the development of cardiovascular diseases (CVD) [7]. In addition, the polyunsaturated fatty acids (PUFA) present in beef have a high content of n-6 in relation to n-3 PUFA (13.5:1) [8]. This ratio is much higher than the recommended level (4.0), which can encourage the pathogenesis of many diseases, such as cancer and cardiovascular, inflammatory, or autoimmune diseases [9]. Due to these problems associated with beef consumption, consumers are increasingly looking for healthier alternatives that maintain the organoleptic characteristics of beef burgers. For this reason, the development of products with a healthier lipid profile has become a key challenge for the meat industry. Hydrogel oil emulsions can be an attractive alternative for the replacement of animal fat with vegetable oils with a better lipid composition in meat products. The oil-in-water (\(O/W\)) emulsion hydrogel is a semi-solid system, in which a hydrophobic liquid phase is immobilized in a three-dimensional environment of lipophilic solids (jellifying agents) [10], simulating animal fat at a technological and sensory level. Numerous investigations using different oil emulsions have been performed with the aim of replacing animal fat in beef burgers. Vegetable oils such as canola [6], algal [8], chia [11], cocoa [12], or linseeds [13] have been used to increase the monounsaturated fatty acids (MUFA) content as well as n-3 PUFA in beef products, reducing the levels of SFA present in animal fat, such as myristic, palmitic, or stearic acids. On the other hand, extra-virgin olive oil (EVOO) is a vegetable oil extracted from the olive (_Olea europaea_ L.) and is the main source of lipids in the Mediterranean diet. Olive oil has a high MUFA content. Specifically, it is rich in oleic acid (18:1n-9), representing 55-83% of the total fatty acids depending on the olive variety [14]. Research has shown that this fatty acid is able to reduce plasma LDL-C concentrations and increase high-density lipoprotein cholesterol (HDL-C) concentrations in human studies [15], which are beneficial markers against the development of CVD. Apart from its triacylglycerglycerol content (98%), olive oil contains a high amount of other compounds with bioactive properties (2%). Oleuropein, hydroxytyrosol, and \(\alpha\)-tocopherol (vitamin E) are compounds present in this oil known for high antioxidant activity and potentially beneficial health effects [16]. These characteristics make EVOO an ingredient of interest in the reformulation of meat products [17; 18]. A potential ingredient for the development of functional foods is the artichoke (C. _Scolymus_ L.) and its by-products generated during its processing (outer tracts, leaves, and stems), which account for up to 60-85% of total production [19].