The beef fat has been taken out of the burger, developed by a team at Argentina's Center for Research and Development in Food Cryotechnology, and replaced with sunflower oil, omega-3 fatty acids and phytosterols, The Wall Street Journal reported Tuesday.

"The taste is very similar to a regular hamburger because the oils and fats we've added --even the seafood oils --are neutral in taste and smell," chemist Alicia Califano told the newspaper. "But if you tried to make a hamburger this lean at home, it would be really hard and dry."

The Journal said the lab is now looking for a company to mass-produce the burgers.