This study aimed to elucidate the effect of pink pepper extract and different types of packaging on the physicochemical characteristics, oxidative stability and dynamic sensory profile of chicken burger. Pink pepper extract was incorporated into chicken burgers, which were stored in aerobic and vacuum packaging for 7 days at 2 °C. A formulation with synthetic antioxidant (butylated hydroxytoluene - BHT) and a control (without antioxidants) were also analysed. Pink pepper extract was as effective as BHT to delay the lipid oxidation of chicken burger after 7 days of refrigeration. Vacuum packaging was effective in preventing myoglobin oxidation, avoiding sample discoloration during storage. Burgers manufactured with pink pepper extract stored under vacuum packaging showed sensory properties similar to those manufactured with synthetic antioxidant.