<p>This study aimed to investigate the effects of çemen pastes prepared in differentformulations on physicochemical, microbiological, and textural properties of hamburgers during refrigerated storage (4°C; 60 d). Çemen pastes were produced byusing different combination doses of fenugreek seed flour, sweet red pepper, andgarlic powder. As a result of çemen paste usage in hamburgers, cooking losses and dimensional shrinkage decreased, whereas moisture and fat retention ratios increased(p&lt; .05). The hardness, gumminess, and chewiness values of hamburgers containingçemen paste were generally lower than those of control (p&lt; .05). Çemen paste addition to hamburgers generally did not cause a difference in terms of microbial growthand moisture, fat and ash contents. Protein contents of hamburgers containing çemenpaste or breadcrumbs were generally higher than that of control (p&lt; .05). Çemenpaste usage in hamburgers generally decreased the L* values and increased the b*values (p&lt; .05). In general, addition of 3.5% or higher doses of both sweet red pepper and garlic powder caused higher a* values in hamburger patties (p&lt; .05). Loweroxidation levels were generally observed in hamburgers containing 3% or lower dosesof fenugreek seed flour and 4.5% of garlic powder in çemen paste (p&lt; .05). It wasconcluded that çemen paste usage in hamburger patty processing has the potentialto improve the quality characteristics and delay oxidative changes.<br></p>