The objective of this study was to investigate the effect of basil (Ocimum basilicum Genovese),mint (Mentha spicata L.), and rosemary (Rosmarinus officinallis L) leaves extracts on quality attributes of chilled chicken burger. Each of the aqueous or the ethanolic extracts (3% w/v) was added in prepared chicken burgers. The antimicrobial activity of the leaves was studied.  Chemical composition, physical characteristics, and sensory evaluation were evaluated for cooked burgers. The physical characteristics included cooking yield, shrinkage, pH value, and water holding capacity, while thechemical characteristics included peroxide value, acid value, total volatile nitrogen, and thiobarbituric acid of chilled prepared chicken burgers stored at 4±1^◦C for 14 days. The resulted data indicated that, rosemary extracts appeared to have higher antioxidants activity than mint and basil extracts. The antioxidants activities of 1% rosemary ethanolic extract was moderate (82.09 mg/ ml) compared to BHT (95.86 mg/ ml). All extracts positively inhibited the growth of pathogenic microorganisms with specific emphasis for the ethanolic extract. The sensory evaluation showed no significant differences (p < 0.05) between the control samples and the prepared chicken burger samples with the added extracts. The findings of the current study recommend possible use of rosemary, basil, and mint extracts as natural sources of antioxidants and preservatives to extend the burgers shelf life under chilling storage to provide consumers with save healthy chicken burger.