This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different percentage of Black Tilapia surimi paste to potato flour were formulated as follows: Control=70:10; A=62:18; B=66:14; C=74:6; D=78:2. The fish burgers were analysed for their colour, cooking loss, texture, pH, water holding capacity, and folding test as well as the proximate composition. Hedonic test was also carried out to evaluate the consumer preference of the fish burgers. In term of colour, raw fish burgers of formulation A was the highest (P