Quality attributes,sensory evaluation and microbial examination of fish burger prepared from silver carp (Hypophthalmichthysmolitrix)supplemented with oat, soybean, chickpea flours and maltodextrinwere determined during frozen storage at -18 ^oC for 6 months. The results showed that, cooking loss of the formulated burgers were significantly lower than that of control burger andthe decrease is significant as a result of increasing the supplementation ratios. Shrinking percentage of unsupplemented fish burger was high comparing with supplemented samples. Samples containing soybean flour had the highest crude fibers; while those containing maltodextrin had the highest available carbohydrates. Burgers prepared from fish only had the highest percentage of moisture, crude protein, ether extract and ash. Palmitic and stearic acids were predominant saturated fatty acids in oil extracted from all samples. All samples had omega-3 fatty acids around 1%. Linoleic acid was the highest unsaturated fatty acid followed by oleic acid in all samples. Moisture contents of all fish burger samples decreased significantly during frozen storage. A significant decrease in the protein content was observed as a result of storage period. A decrease of non-protein nitrogen (NPN) was observed for all samples during frozen storage; but the decrement for control was the highest. The pH values increased significantly during the first 2 months; then slowly decreased during storage. PVs showed remarkable increase during frozen storage. TBA values of all samples increased (within acceptable limits) as frozen storage time continued. Free fatty acids (FFA) significantly increased through frozen storage. Control sample had higher FFA reaching about 18.75% than those of supplemented samples. All supplemented samples at 15% level had the lowest FFA. TVB-N of both supplemented and control samples significantly increased as a result of increasing storage period; but control sample had the highest TVB-N. Also, TVB-N decreased as a function of increasing supplemented ratios from 5 to 15%.Generally, from the organoleptic evaluation, fish burger supplemented with 15% chickpea had the highest taste and odor comparing with other burgers. While, the best color associated with addition of maltodextrin. Total plate count (TPC) of all samples decreased during frozen storage. Supplemented samples had TPC lower than that of control. Total coliform was not detected at all samples during frozen storage.