Chitosan was used at different ratios (0.5, 1.0, 1.5 and 2.0%) in the processing of meet burger and studied effect on the physicochemical, color, organoleptic, and texture of burgers. The results showed that chitosan utilization in beef burger decreased total carbohydrate and increased moisture, protein, fat, fiber and ash content of the beef burger. Addition of chitosan at different levels decreased the water activity, cooking loss and pH value of burger compared to control burger. Increasing levels of chitosan increased water-holding capacity, cooking yield and shrinkage. Incorporation of chitosan to beef burger decreased L* values (lightness) and a* values (redness) while b* values (yellowness) increased. The addition of chitosan did not significantly affect any of the sensory scores tested. These results indicated that utilization of chitosan improved healthier profile without causing negative changes in physical, chemical and technological quality of burger. Texture profile analysis indicated that the maximum force required to compress the sample (hardness) was increased as the addition of chitosan to the burger. Addition chitosan in beef burgers showed no significant effect in deformation at hardness, adhesive force, resilience, stringiness length, cohesiveness, and springiness. Gumminess and chewiness declined as the addition of chitosan increased.