The aim of this study was to investigate the effect of different levels of fenugreek leaves powder on chemical composition and sensory evaluation for minced mutton and beef cattle patties. Fenugreek leaves powder at levels of 0, 0.5, 1 and 1.5% were used. Nutritional value and sensory evaluation were evaluated of this product. The data of flavor tenderness, juiciness and acceptability were significantly improved when the concentrate of fenugreek increased until 1% for minced beef cattle patties while sensory evaluation of minced mutton patties did not show any improvement by using fenugreek leaves powder. The results of chemical composition did not show any significant in protein and fat concentrations. In conclusion, the results revealed the possibility of using 1% fenugreek leaves powder in beef cattle meat patties which improved sensory evaluation and did not affect their chemical composition.