Okra (Abelmoschus esculentus L.) is a used vegetable product due to its functional properties, positive health effects, and economic feasibility. In this study, okra powder was added to patties at levels of 0.5 %, 1 %, and 1.5 %, and physicochemical, antioxidant, and sensory properties were evaluated. The three most dominant phenolic compounds in okra fruit were identified as 4-hydroxy benzoic acid, epicatechin, and catechin hydrate (1940, 1350, and 910 µg/g, respectively), while quercetin was found at the lowest concentration (20 µg/g). The addition of okra powder significantly increased the phenolic content of the patty samples (P < 0.05). Both storage duration and different concentrations of okra powder independently affected antioxidant activity (P < 0.05). The highest thiobarbituric acid (TBA) value was observed in the control group on day 7 of storage (0.71 mg MA/kg meat), whereas the samples containing okra powder exhibited lower and more stable values throughout storage (P < 0.05). Overall, the cooking loss (CL) values and water-holding capacity (WHC) of the patties decreased with the addition of okra powder (P < 0.05). Notably, significant reductions were observed in all texture parameters of the patties containing 1 % and 1.5 % okra powder (P < 0.05). In the sensory evaluation, the samples containing 1.5 % okra powder received the lowest scores for all parameters. The findings highlight the importance of integrating okra into meat products to meet the demand for sustainable and functional foods.