The aim of this experiment was to study the effect of replacing of some plant sources oat , wheat germ, rice and mushroom  with percent 10% for each instead of goose meat on chemical composition , physical , microbial and sensory characteristics of process burger . The results showed significant increase (p<0.01)in moisture percent for replacing treatments and significant(P<0.05)in percent protein for replacing with wheat germ (T3) ,  while there was decreased in percent of  fat and ash for replacing with mushroom(T5) compared with control(T1)  in process burger . Significant increase (p<0.05) in value of pH and water holding capacity  for T5 with significant decrease (p<0.05) in cooking loss percent , drip loss and  shrinkage percentage for T4 , T5 compared with control (T1) . The  result of microbial tests showed significant reduced (p<0.01)in arobic  total bacterial count and   coliform bacteria for T5 compared with other treatments . The  Sensory evaluation data of flavour , juiciness , tenderness and overall were significant increase (P<0.05) when replacing some plant sources in this product. In conclusion the results revealed the  possibility of replacing 10%  of  oat , germ wheat , rice and mushroom   to goose meat burger which improved some chemical composition , physical , sensory evaluation of processed product  without showing undesirable changes in quality of processed product                                   .