This research aimed to increase the vegetables intake by using some healthy, cheaper and low calories nutrients in practical method, in processing of beef burgers in order to produce novel and healthier beef burgers at lower cost, without affecting cooking and sensory properties. The technology and characteristics of beef burger containing plant substitutes (cooked red radish and artichoke individually), at different levels (10, 20, 30 , 40 and 50%) on the quality characteristics water holding capacity (WHC) and cooking measurements (cooking loss ,cooking yield, cooking shrinkage and moisture retention) of beef burger patties were studied. The current results revealed that the sensory evaluation results indicated that color, texture and odor of beef burger blends with health benefits materials non significantly differences for the control sample. The present work recommended that it should be incorporated of these promising healthy nutrients for production of beef burger.