The current study aimed to evaluate the qualitative, chemical, and sensory aspects of processed meat products (camel meat burgers) preserved through refrigeration at 4°C ⁺2 for 12 d. It was treated with three concentrations of peppermint oil extract. The volatile oils from peppermint leaves were extracted using steam distillation with a Clevenger apparatus. The study involved adding three concentrations of peppermint oil (0.6%, 0.8%, and 1%) to the camel meat burgers manufactured according to the Iraqi Standard Specifications for the year 2019, No. 5110, and conducting chemical, qualitative Protein, Lipid, Ash, Moisture, CHO, PH, PV (m.equ/kg), T.B.A (mg MDA/kg), T.V.N (mg/100gm), FFA, and sensory tests over 1, 4, 8, and 12 d of refrigerated storage. We conclude from this study that peppermint oil can be used to prolong the shelf life of camel meat burgers by refrigeration for up to 12 d and to maintain the chemical and qualitative characteristics of camel meat burgers within acceptable limits from the beginning of treatment without the appearance of unacceptable flavors, tastes and textures.