It is known that sodium chloride (NaCl) and fat play an important role in sensory and technological properties of meat products. However, high levels of these ingredients in dietary intake are associated with several health problems in modern society. The aim of this study was to evaluate the impact of partial and simultaneous replacement of NaCl (1.0% to 2.0%) and fat (5.0% to 10%) by herb mix (0.5% to 1.0%) and hydrolyzed collagen (2.5% to 5.0%), respectively, on the physicochemical parameters of chicken burger. Analysis of proximate composition, instrumental color, texture profile, cooking yield properties and TBARs value were performed. As expected, the partial and simultaneous substitution of NaCl and fat promoted a maximum reduction (p<0.05) of 31.0% and 19.0% in sodium and lipid contents, respectively. Addition of hydrolyzed collagen in sample formulation caused increased protein levels. Instrumental color was also affected by addition of herb mix and hydrolyzed collagen. A decrease in lightness (L*) and redness (a*) was noted in treated chicken burgers probably because of dark/green color of herb mix. An improving in texture profile of treated samples were perceived, with low values of hardness, cohesiveness, gumminess and chewiness compared to untreated burgers, which may be explained by addition of hydrolyzed collagen. The decreased TBARs values noted in treated chicken burgers may be possible ascribed to (i) an antioxidant activity of herb mix and/or hydrolyzed collagen and/or (ii) the lower lipid content compared to control samples. Chicken burgers with 50% NaCl and fat substitution had higher cooking yield and water-holding capacity and lower reduction in diameter and thickness compared to control. This study showed that 50% of NaCl and fat could be simultaneously replaced with herb mix and hydrolyzed collagen, respectively, and still provide good quality of chicken burger. Further studies with sensory evaluation need to be performed.