Lipid oxidation in the food industry is inhibited by antioxidants, been the most commonly used the synthetic ones, like butylated-hydroxy-anisole (BHA) e butylated-hydroxy toluene (BHT). However, there has been a worldwide trend for healthier products and food industry has been looking for new sources of natural additives in order to replace them. Thus, the objective of this work was to evaluate physicochemical and sensory parameters of chicken burger, made with the addition of natural antioxidants (Green Tea Extract and Rosemary Extract) replacing the BHA. According of Brazilian regulatory level of synthetic antioxidant addition and the antioxidant capacity of the natural extracts, five treatments were produced: hamburger A (0.002% BHA), hamburgers B and C (with 0.0038% and 0.001% of Green Tea, respectively) and hamburgers D and E (0.048, 0.00186% of rosemary, respectively). Analysis of cook loss, diameter reduction, pH values, objective color (L*, a* and b* parameters) and acceptance test using a 9-point hedonic scale with 60 consumers of hamburger were carried out. There were no differences (p>0,05) among all five treatments for cook loss (76-74%), diameter reduction (16-21%), pH values (5,5), L* (49-47), a* (1-0,8) and b* (7-5) parameters. Regarding the sensory evaluation, consumers detected no differences (p>0,05) among the five samples for General Acceptability attribute and all burgers received good scores (around 7 = like much). One can conclude that it is possible to use natural antioxidants extracts as substitutes to synthetic antioxidants BHA in chicken burgers, without compromising technological parameters and consumers’ acceptability.