The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20mg BHA/kg (BHA20), 10mg green tea extract/kg (GT10), 38mg green tea extract/kg (GT38), 18.6mg rosemary extract/kg (RO18), and 480mg rosemary extract/kg (RO480). Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p > 0.05) the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p > 0.05) to BHA20 (0.423 and 0.369mg, resp.). Sensory acceptance did not differ (p > 0.05) among the treatments throughout the storage period (p > 0.05).