Marjoram was applied to beef burger to improve its physical and chemical properties and to extend its shelf life. Marjoram was added to beef burger in two forms: ethanolic extract at 0.1, 0.2 and 0.3 g/100g and as dry herbal powder at 0.2, 0.4 and 0.6 g/100g and the beef burger patties were freeze stored at -18℃ for three months. Chemical properties including moisture, protein, fat contents and pH values, physical properties (water holding capacity (WHC)), cooking characteristics (shrinkage, cooking loss and cooking yield), shelf life limiting parameters (TBA, TVN and total plate count) and sensory evaluation test were all investigated. Moisture, protein and water holding capacity were increased by adding both marjoram extract and marjoram herbal powder to the burger recipe and these parameters were also gradually decreased at the end of storage period while fat content was increased. All cooking parameters were improved as shrinkage and cooking loss decreased with marjoram addition while cooking yield increased. TBA, TVN and total plate count at all added marjoram samples were lower than control at zero time and it were increased through time in all samples but marjoram added beef burger samples showed less increase rate comparing to that of control. Sensory evaluation test showed that marjoram ethanolic extract and powder did not alter the sensory parameters make marjoram a potential application in beef burger.