Introduction: Meat products have unique sensory characteristics but contain high salt content and unhealthy lipid profile. To obtain a healthier product with possible success in the marketplace is necessary to define the consumers sensory profile. Objective: To determine the sensory profile of salt-reduced beef burger incorporated of long chain polyunsaturated fatty acids (PUFAs, EPA/DHA) using the Rate-All-That-Apply (RATA) questions. Methodology: Six treatments were manufactured reducing the salt content from 1.5% to 1.0% (at 1.0% micronized salt was used) and adding free or encapsulated fish oil. Samples were served on disposable plastic plates coded with three random numbers in monadic way following a Williams Latin Square design. Consumers were asked to check the sensory terms that they considered appropriate to describe the samples, and then rated the intensity of each checked sensory term using a five-point structured scale. Data were analyzed by Analysis of Variance at 95% confidence to explore univariate differences between mean values of samples for each sensory attribute. Principal Component Analysis (PCA) were performed to represent the samples and sensory attributes in a bi-dimensional map. Results: The treatments added with microparticles had a high intensity of the attributes aftertaste, bad smell, bad taste, off-flavor, and rancid, and also acid (according to PCA). However, the addition of free fish oil did not affect the sensory attributes, presenting significantly higher values for the seasoned, spicy and tasty attributes. Burgers without fish oil and 1.5% salt content were characterized as salty, spicy, fatty, tender, juicy and seasoned; while burgers without fish oil and 1.0% salt content were characterized as tasty, aromatic, beef, characteristic, and grilled. The addition of microparticles can maintain the amount of fish oil stable after cooking due to microencapsulation, consequently a high content can expose more fish oil to oxidation and thus concentrate negative sensory attributes. Conclusion: The association of salt-reduced burgers with sensory attributes such as tasty is a good indicator for reducing salt in this type of product. The amount of free fish oil added allows to predict that it is possible to incorporate PUFAs without detrimental effects in the sensory characteristics of beef burger.