Cod liver oil (CLO) has many health and dietary benefits, but is prone to rapid deterioration and developing undesirable odor. The aim of the research was to evaluate a functional beef burger fortified with CLO monolayered (ME) and bilayered (BE). CLO microcapsules were characterized for morphology (scanning electron microscopy), particle size distribution (light refractometer), thermal stability (differential scanning calorimeter), and encapsulation efficiency (in vitro release). Oxidative stability of the fortified burgers including pH, TBARS, and peroxide value (PV) during storage (4 ± 1 ◦C up to 15 days) was evaluated. The CLO microcapsules have highly uniform, droplet size was 874 nm, and accumulative release was 79.35% in 270 min in stimulated gastrointestinal. Also, found that CLO microcapsules were stable at different pH, cooking temperature, and storage at 4 ± 1 ◦C up to 15 days. Significant decrease in pH, TBARS, and PV in a fortified burger with microcapsules compared with unencapsulated and/or control samples. CLO-microcapsules enhanced sensory attributes of beef burger during storage and even after cooking, while burger with CLO-direct addition was rejected. Results demonstrated that CLO microcapsules as vehicles were stable at cooking temperature, keeping oil from oxidation, and improving the sensory attributes of burgers.