Introduction: Meat products have high sodium amount in their composition, being the sodium consumption associated with different noncommunicable diseases. Also, due to the unique sensory characteristics of meat products, they can be used as carriers of bioactive compounds. Objective: To determine the effect of sodium-reduction and fortification with long-chain PUFAs on the fatty acids profile and volatile compounds of beef burger. Methodology: Micronized salt was used for sodium-reduced treatments, and fish oil was added in unencapsulated or encapsulated form (freeze-dried microparticles of soy protein isolate + inulin). Six treatments were manufactured: T1: 1.5% regular salt (RS1.5); T2: 1.0% micronized salt (MS1.0); T3: RS1.5 + 0.25 g fish oil; T4: MS1.0 + 0.25 g fish oil; T5: RS1.5 + 2.5 g microparticles; T6: MS1.0 + 2.5 g microparticles. The amount of fish oil in the microparticles was 0.25 g corresponding to 40–80 mg EPA/DHA. The percentage of pork fat in the burger (20%) was reduced concomitantly to the addition of free fish oil and microparticles. The fatty acids (FA) were determined in a gas chromatograph (GC) and the volatile compounds (VC) were determined in a GC-MS, using the technique of solid phase microextration. The mean values of FA and VC were correlated by Multiple Factor Analysis (MFA). Results: In raw and cooked samples, treatments without fish oil (T1, T2) were related to terpenes, coming from seasonings such as white pepper. Raw burgers with unencapsulated fish oil were related to linoleic, linolenic and arachidic acids, while for cooked samples, T4 was close to hexanal, 1-pentanol and 1-octen-3-ol. The microparticles affected the VC of the product, presenting a high incidence of oxidation compounds, such as aldehydes; however, they were highly related to EPA and DHA after cooking. Conclusion: The FA and VC were dependent on sodium reduction in the presence of fish oil. Despite the microparticles retained EPA and DHA after cooking, the burgers presented several oxidation compounds before and after cooking, thus their application on beef burger is not recommended.