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 powder at 0.2, 0.4 and 0.6 g/100g and was stored at freezer (-18℃) for three months. Chemical properties including moisture, protein, fat contents and pH values, physical properties (water holding capacity), 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 increased in both additives (marjoram extract and marjoram powder) added to the burger recipe and these parameters decreased at the end of storage period while fat increased with additives and after storage. All cooking parameters 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 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 sensory parameters make marjoram a potential application in beef burger.