The present study aimed to develop an acceptable quality chicken burger by incorporation of poultry by-products i.e., (heart, gizzard, liver, abdominal fat and skin) at a level of 20%. The resultant burger samples were analyzed for physicochemical properties and sensory evaluation during storage up to 6 months. The obtained results indicated that there was a gradual decrease in moisture and protein contents of all burger samples during frozen storage. Whereas, control burger (CB) had the highest value (67.00%) but burger contained fat (FB) showed the lowest value (63.10%) of moisture content. (CB) contained the highest value (17.00%) but (FB) contained the lowest value (13.55%) of protein content. There was an increasing in water holding capacity WHC and ash contents during frozen storage period whereas (CB) contained the highest value (3.50) but (FB) contained the lowest value (3.12%) of ash content. (FB) contained the highest value (68.87%) but liver burger (LB) contained the lowest value (54.03%) of WHC.Moreover, there was an increasing in cooking loss in all samples during frozen storage. At the end of freezing storage, the results indicated that incorporation of gizzard and heart (20%) in chicken burgers showed the best organoleptic properties as compared to the control burger samples. It is also observed that incorporation of 20% heart and gizzard exhibited higher sensory scores and physicochemical properties. The sensory scores of all tested attributes declined significantly with the progress of storage period.