The current work aimed to assess effect of the market locality and season of sampling   on the quality of beef-burger. The chemical, physical, microbiology and organoleptic properties of burger, were evaluated in winter (W) and summer (S) seasons for 6 samples (S1 -S6) from three different locations at both Cairo and   Alexandria Governorates. The following chemical composites were moisture content in S4 (in both seasons), dry matter in S5 (in both seasons), crude protein in S3 (in both seasons), ether extract in S4 (S) and S3 (W), ash in S3 (S) and S4 (W), and carbohydrate in S6 (in both seasons). The following freshness tests were pH in S6 (S) and S4 (W), thiobarbituric acid in S1 (in both seasons), total volatile nitrogen in S6 (S) and  S2 (W). The following heavy metals were maximal, zinc, copper and lead in S2, and Cadmium in S5 in (S), meanwhile, in winter the concentrations of zinc in S4, copper in S5, cadmium in S6 and Lead in S3 were the highest. Bacteriological load was above the Std. Specifications, aerobic plate count in S2 (in both seasons), Coliform count in S1 (S) and S5 (W), Staph. Count in S2 and S6 (in both seasons) beside S1 (S) and S5 (W), total mold count in S2, S4 and S5 (S) and S6 (W), and total yeasts count in S2 and S6 (in both seasons) beside S3 and  S4 (S). Sensory evaluation of beef burger was of highest values, color in S4 (in both  seasons), odor in S5 (in both seasons), taste inS2 (S) and S4 (W), hardness in S4 (S) and S5 (winter), juiciness in S1 (S) and S5 (winter), and overall acceptability in S4 (S) and S5 (W). In conclusion, the physio- chemical as well as the hygienic quality of beef burger under the Egyptian environmental conditions are greatly influenced with the markets locality as well as the season of the year.