Carqueixa (Pterospartum tridentatum L. Willk.) is a Mediterranean leguminous plant rich in bioactive compounds, particularly phenolics, which are associated with notable antioxidant properties and traditional medicinal uses. Due to increasing consumer demand for natural additives and industry interest in replacing synthetic antioxidants, carqueixa has emerged as a promising functional ingredient in food products. This study investigates the impact of carqueixa extracts on the physicochemical, technological, and sensory attributes of pork burgers. Three independent replicates of each batch were prepared. The first batch followed a traditional formulation composed of 100% meat (50:50:18:1.5:0.2 of lean meat, backfat, water, sodium chloride, and white pepper, respectively). This mixture was divided into three equal portions and supplemented with carqueixa at concentrations of 0%, 1%, and 2%. The determinations carried out on the three burgers batches were the chemical composition, physico-chemical properties, cooking characteristics, lipid oxidation, and sensory attributes. The main result showed that the incorporation of 1% and 2% carqueixa altered the color, texture, and cooking properties of pork burgers without compromising nutritional composition. In particular, burgers with 1% carqueixa showed reduced lipid oxidation (TBARS) in both raw (28% of decreased) and cooked states (8% of decreased), improved dimensional stability during cooking, and favorable textural modifications, including increased hardness and chewiness. Sensory evaluation revealed that burgers enriched with 1% carqueixa received the highest overall acceptability scores, while higher concentrations slightly decreased juiciness and flavor perception. These results suggest that carqueixa extract, especially at 1% concentration, is a promising natural additive for meat product formulations, as it improves oxidative stability and sensory quality, while responding to consumer demand for clean-label ingredients.