Meat and meat products such as beef burger are subject to spoilage either by microbes or by fat oxidation. Accordingly, it is very important to protect them from spoilage by adding preservatives, especially natural preservatives to extend their shelf life and to improve their characteristics. The aim of this study was to evaluate the antioxidant activity and antibacterial effect of three different essential oils (thyme, cumin and parsley) at three different concentrations (0.3, 0.6 and 1.2%) against Staphylococcus aureus, Salmonella enterica, Pseudomonas aeruginosa and Escherichia coli artificially inoculated in beef burger stored at 4±1 C for 4 days. Our results indicated that the high concentration (1.2%) of essential oils reduced the values of pH, thiobarbituric acid (TBA) and total volatile nitrogen (TVN) in comparison to the control samples. The results of antimicrobial effects of those essential oils were variable. It has been observed that beef burger treated with parsley and thyme oil showed a better reduction effect than cumin on the bacterial count during storage at refrigeration temperature. The high concentrations of essential oils (0.6 and 1.2%) had the highest inhibitory effect in comparison to the low concentration (0.3%) with most bacteria during the first period of cold storage. The lowest inhibitory effect was observed with P. aeruginosa. These observations demonstrated that essential oils exhibited variable antibacterial activity against tested bacterial strains. In conclusion, the inhibitory effect of used essential oils could affect positively the quality of beef burger and extends its shelf-life.