The objective of this work was to study the effects of mint and rosemary extracts  on the microbiological , chemical properties sensory quality of prepared beef burger during storge. Two types of mint and rosemaryextracts at 3%(w/v( (water and ethanolic) were used in prepared beef burger samples.The products were evaluated chemically, physically  and microbiol during storage at 5 ±1C˚. The results indicated that rosemary extract showed moderate antioxidant activities being 52.38 mg/ml at 0.1% (1mg/ml) concentration, and high antioxidant activity of 81.52 mg/ml at 1.0% (10 mg/ml). While, mintextract   had the lower antioxidant activitythanthose of others being 48.93 mg/ml and 66.72 mg/ml for 0.1% and 1.0% concentration, respectively. Also, both of mint and rosemary extracts markedly inhibited growth of most microorganisms tested.However, the effects differed with regard to the type of mint and rosemary extracts (water and ethanolic), concentration used and the type ofmicroorganisms. Storage burger at 5 ±1C˚ both cooking yield, water holding capacity (WHC), plasticity,while acid value, peroxide value, thiobarbituric acid (TBA) and total volatile nitrogen (TVN). At the same time, cooking loss was increased by increasing the storage period for all prepared beef burger samples but thisloss wasless in beef burger samples treated with mint and rosemary extracts. The results of organoleptic evaluation of beef burger samples showed that, there were no significant differences (p<0.05) between the control samples  prepared without preservatives and with 100 ppm sodium nitrite) and all other treated beef burger samples.So,it could be concluded that addition of mint or rosemary extracts retarded microorganisms activity in beef burger samples with out significant effect on organoleptic properties.