The aim of this study was carried to evaluate the role of natural  antioxidant and antimicrobial activity against Listeria monocytogenes and Pseudomonas putida from each  thyme and sage  powders as well as their ethanolic extracts in beef burger to help  factories to extend the shelf-life of their products under storage at -18 ̊C. Results revealed that by using 1.5 % of sage powder and 0.1% of ethanolic extract of thyme represented the optimum concentration for decreasing of  Listeria monocytogenes count but  the ethanolic extract of thyme at 0.1% gave the highest decreases in population of Pseudomonas putida  in beef burger especially after 60 days of freezing storage condition. On the other hand, the results indicated that all treated samples with spices were recorded decreasing in thiobarbituric acid, peroxide and acid values compared with control sample. Moreover, moisture, protein and ash were decreased by increasing storage period. Meanwhile, only fat content was increased.