<p>Red grape pomace (RGP) var. <i>Tempranillo</i> was valorized by the application of hydrostatic high pressure after thermal blanching. These treatments allowed the reduction of microbial counts as well as the inactivation of the polyphenoloxidase enzyme, while phenolic compounds were well-preserved. The phenolic profile of the valorized ingredient was rich in anthocyanins, and malvidin compounds. The valorized pomace ingredient was added at different levels: Control (burgers manufactured only with salt and spices, without sodium metabisulphite); SULF burgers (manufactured with sodium metabisulphite); 0.5% level (burgers manufactured with 0.5% (w/w) of VRGP); 1% level (burgers manufactured with 1% (w/w) of VRGP); 3% level (burgers manufactured with 3% (w/w) of VRGP). The burgers were stored for 7 days at refrigeration. The inclusion of the valorized ingredient reduced microbial counts in burgers even at low doses; it also reduced lipid oxidation extent at low doses (0.5 and 1%), however, the ingredient at high doses (3%) did not improve the oxidative stability of burgers and modified importantly the instrumental color of burgers. At high doses of pomace burgers presented low scores in the sensory analyses however, at low doses they were well-accepted.</p>