Effect of coriander and fennel volatile oils on quality and shelf life of beef burger were investigated. GC/MS was used to chemical components of coriander and fennel. 2-Decenal (E) accounts for 34.69 percent of total chemical components in coriander volatile oil and Estragole (60.59 percent) in fennel volatile oil. DPPH was used to evaluate antioxidant properties of volatile oils derived from fennel and coriander. Two essential oils were tested in this experiment. Fennel and coriander essential oils were examined for their antimicrobial properties against two mould strains and four bacterial strains that are most commonly found in meat and meat products. The two essential oils' inhibitory effects could be arranged as follows: Fennel > coriander essential oils. Obtained essential oils could be used in industrial food as organic antioxidants and antimicrobials. Beef burger was added with 400 ppm coriander and fennel volatile oil. Microbial examination such as total viable count, psychrotrophic counts, lipolytic and proteolytic bacteria counts, coliform group bacteria and yeasts and moulds counts and chemical evaluation namely thiobarbituric acid, total volatile basic nitrogen, and pH value at 4 day intervals throughout 16 day. Beef burger control treatments had least microbial quality and freshness properties loss during the storage period.