Is ground turkey the only real alternative to ground beef, I have heard ground buffalo is good but hard to find.
Ostrich is red meat but very lean.
In my experience, buffalo is usually stored in the freezer, rather than with other meats. So if you are having trouble finding it, check there in upscale grocery stores.
Buffalo has a very strong taste. I would not compare it to beef at all.
Perhaps ground lamb would be marginally better–but it isn’t always available where I live (same cultural milieu as you).
Mmm…Ostrich meat. I thought it was better tasting and didn’t make me to feel like a bloated, beached whale after an hour.
Here in the Mid Atlantic we have Cibola Farms which lists bison as having 1.8 grams of fat for a four ounce serving. (22 for prime beef)
Don’t know if they sell out there in the great plains.
Tris
Try ground pork in recipes that call for ground beef. It is much leaner than beef and doesn’t have all the fat of pork sausage. I use it in spaghetti sauce or just a pork gravy to eat over bisquits.
Goat meat is good. Check out this link.
If you’re looking to substitute protein, you can use fish, poultry, tofu, soyburgers, etc. Often better as to cholesterol, and give a good variety of good stuff to eat. I believe lamb has lots of cholesterol (it certainly has hard fat), but it’s closest to beef in appearance.
But it sounds as if you want something as close to beef hamburger as possible. You can get ground pork which is quite similar. People will tell you to cook it well, but there is very little risk of trichina in the USA these days. I’d cook it to medium myself.
Yay ketchup, yay steak sauce, yay barbecue, yay onions, yay guacamole, yay horseradish, yay teriyaki, and more. With any of the above.
Drat, I got distracted and didn’t preview for recent posts, or really look at the title of the OP. Apologies to all.
There are grades of hamburger with different fat levels; the least fat version tends to be a little tough and unjuicy, but you can work with that in your cooking.
If you are watching calories, it’s wise to think smaller portions.
A great strategy is to Yes Eat: vegs, fruits, whole grains. It reduces the desire for fatty items, bellywash, deserts, junk snacks, and so forth.
I didn’t say it eliminated the desire.
Buffalo is tasty (and available everywhere that I’ve been), but it’s NOT beef. Tastes quite different.
Pork is mighty tasty, as is turkey.
Kangaroo is pretty good, if you can get it; like a very lean venison, I suppose, with a very rich, red meat flavour.
Another good alternative to beef would be pigeon - I find pigeon breast reminiscent of fillet steak.
Apparently they have low fat versions of cow meat at the grocery and I never really knew it. At kroger they have ground beef, ground chuck, ground round and ground sirloin. I used to think these were just quality differences but they get leaner with each version, they have 340, 290, 240 and 190 calories per 4oz serving respectively (ground turkey has 170 per 4 oz, and I bought some of that too). So i’ll probably just eat ground round, ground sirloin and ground turkey. I don’t know where i’d find kangaroo or ostrich or buffalo. They sound interesting, but i’d have to find a specialty shop somewhere to get them.
Bison’s becoming rather common. There’s a decent chance it would be available in ordinary grocery stores in Indiana. Or, if you want to buy by the quarter, my brother’s selling. 
FTR, the new meat(s) do not have to taste like hamburger, but if they taste good on hamburger buns, in spaghetti sauce or in a burrito/taco that would be really nice.
I recommend giving Boca or Morningstar crumbles a try. They substitute well in just about any ground beef dish.
You can mix meats if you like - say, for a spaghetti sauce or a meatloaf you can do half beef and half turkey, or half pork, or whatever. So you kind of get the best of both worlds.
But honestly, I’d worry about portion control before I’d worry about cutting beef from your diet. Red meat in and of itself is not a problem; eating too much of it and not enough of everything else, or eating too much in general, that’s a problem.
IMO tuna in water is one of the most ideal food sources… it’s very high in protein, very low in fat and cholesterol, and relatively inexpensive.
Yes! Most beef I buy nowdays has the little numbers on it that say 90/10, 93/7, 97/3. 97/3 would mean that it’s 97% beef 3% fat which is pretty damn good.
Make yourself a big 1/2 pound burger of that stuff and it’s still only 7 grams of fat.
Of course 99% fat free ground turkey would be about 2.5 grams of fat for the same burger.