The aim of this study was to evaluate the effect of fed plant based oil source over 2 different storage period in sensorial burger traits. Ninety-six Nellore steers were confined for 82 d. The experimental design used was a split plot in a 4 × 2 factorial arrangement (3 oil sources plus control x 2 storage time). The oils sources were sunflower oil (SU); linseed oil (LO) and soybean oil (SO). Plant oils were added to the feedlot diet at a rate of 3.5% of concentration in each diet (based upon DM). Utilizing the Longissimus dorsi and subcutaneous fat from the carcass. 40 (100g/patties) hamburger patties were prepared per treatment utilizing a commercial formulation (85.4% of meat, 12% of fat, 2% of salt, 0.3% of garlic and 0.3% of emulsifier) with a weight around 100g and packed in plastic bags permeable to oxygen and then immediately frozen at −18°C and stored for 2 time periods, 0 and 90 d. The burgers were grilled in 170°C for 4 min on each side (internal temperature 75°C). Each panel member received 4 pieces (one for each treatment) randomly. Sensory analysis was performed utilizing an acceptance test with 9 point hedonic scale (9 = like extremely, 1 = dislike extremely) by a consumer panel (n = 100). They evaluated aroma (A), texture (T), juiciness (J), flavor (F) and overall acceptability (OA). The data was analyzed using a mixed model (MIXED procedure of SAS), including the fixed effects of oil source, storage time, the interaction between storage time with oil source and the random animal effect. There was no interaction between storage times with oil source (P = 0.56 to A, P = 0.51 to T, P = 0.85 to J, P = 0.41 to F, P = 0.89 to OA) for any sensorial trait evaluated, neither the oil source for A (P = 0.08) and J (P = 0.26) nor storage time for A (P = 0.36) and J (P = 0.07). There was an effect (P = 0.01) of storage time for T (0d = 6.29; 90d = 5.90). There was a reduction OA (P = 0.02) at time zero (6.87) compared with the time 90d (6.58). The hamburgers patties from SO, SU and control were tastier than those fed LO (7.12, 7.10, 7.04 vs. 6.65) (P = 0.001). In conclusion, the storage time and oil source have an effect on the burger sensorial traits, and the use of linseed oil or the burger storage for a period of 90d would reduce the acceptance by the consumers.