The impact of adding mango peel extract (MPE) on lipid oxidation, color deterioration, microbial stability and sensory properties of beef burgers stored at 4 ± 1 °C for 12 days was investigated. The MPE was incorporated into beef burger mix at 0.1, 0.2 and 0.3%, and compared with 0.01% butylated hydroxyanisole (BHA)/butylated hydroxytoluene (BHT) (1:1; positive control) and control (without any antioxidants; negative control). The results showed that mango peel powder contained high total phenolic content (TPC) (45.17 mg/g) and antioxidant activity (92.05%). Also, the results showed that pH and color ( L*, a* and b*) values of MPE-containing burgers were lower than those of both controls. By the end of storage time, the (0.3%) MPE-containing burgers showed the lowest pH (6.03) and color (L*, a* and b*) values (49.95, 11.51 and 10.38, respectively). Also, the (0.3%) MPE-containing burgers had higher TPC (121.85) and lower TBARS values (0.18) compared to the controls (29.57-60.65 mg GAE/100g and 0.19-0.20 mg malondialdehyde/kg, respectively). Consequently, adding the MPE enhanced the antioxidant activity and resulted in a significant inhibition of total aerobic count in comparison to both controls. The results obtained from sensory analyses revealed that adding the MPE to beef burgers was effective with regard to retarding color and taste deterioration, and rancid odor formation. The (0.1%) MPE-containing burgers had the highest overall sensory scores. The results obtained from this study showed that MPE can be an effective additive with regard to retarding deterioration of quality characteristics during the cold storage of beef burgers.