Abstract: Background and Objective: Citrus peel is considered a rich source of phenolic compounds providing excellent alternative of synthetic antioxidants. Therefore, applications of citrus by-products as natural antioxidant have a promising future vision with regarding its use as bioactive compounds in meat products. The main objective of this study was to process beef burger with orange peel powder as natural source of antioxidants in beef burger. Methodology: The beef burger was processed with the addition of different concentrations (2.5, 5.0, 7.5 and 10%) of orange peel powder beside control sample. The prepared burgers were evaluated for quality attributes including: Chemical composition, physical characteristics (pH value, color and water holding capacity), cooking properties (cooking yield, cooking loss and shrinkage), total phenolic content, thiobarbituric acid reactants (TBA), Total Volatile Basic Nitrogen (TVBN) and sensory evaluation. One way analysis of variance (ANOVA) using SAS. Results: Addition of orange peel powder caused significant decrease (p<0.05) in pH values while, color parameters of burger showed significant increment (p<0.05) in both of the lightness (L*) and yellowness (b*) values on contrary, the redness (a*) was significantly decreased (p<0.05). On the other side, cooking properties were improved with the addition of orange peel powder when compared to control samples in which, cooking loss and shrinkage were significantly decreased (p<0.05) after cooking. Results indicated that increasing orange peel levels resulted in increasing the total phenol content of all samples dramatically. Lipid oxidation was retarded significantly (p<0.05) by the addition of orange peel in which increasing additives concentrations led to decreased thiobarbituric acid reactant TBA values (from 0.269 mg kg–1 with 2.5% additives and decreased to 0.163 mg kg–1 with 10%) compared to the control (0.303 mg kg–1). While, total volatile basic nitrogen TVBN values were significantly decreased (p<0.05) by increasing orange peel concentration in burger samples. The sensory properties and overall acceptability were improved by using 5% of orange peel which was accepted and exhibited the maximum score of sensory properties compared to control. Conclusion: It could be concluded that 5% orange peels powder additives turn burger over to become a functional meat product. This study showed a promissing results with regarding the use of orange peel as strong natural antioxidants in meat products.