This investigation was carried out to study the possibility of using some cereal milling fractions as natural antioxidants source to improve the oxidative stability of beef burgers. The %DPPH scavenging activity of cereal grain fractions cleared that the sorghum milling fractions recorded the highest antioxidants activity (37.28-50.52%) compared with other grains milling fractions. The ability to scavenge DPPH radicals by fractions was in the order of coarse bran > fine bran > whole grain > flour for all studied samples. Peroxide values (PV) had gradually increased during chilled storage at 5±2˚C for 15 days. The highest levels of PV varied from 13.32 to 20.92 (m. equv./kg fat) at  6 days for all studied beef burger formulas except in sorghum coarse bran formulas, the highest level was 14 m. equv./kg fat after 3 days of storage. Thiobarbituric acid (TBA) values of beef burgers increased throughout storage up to 9 days then decreased with the end of storage periods. The addition of cereal grain fractions as natural antioxidants led to improve the oxidative stability of beef burgers. Sensory evaluation cleared that taste, odor, appearance and general acceptability of all tested meat burgers has not significant changes compared with control.