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Background: Yerba mate (Ilex paraguariensis) is a South American plant known for its antioxidant and bioactive properties, which may contribute to gastrointestinal health. This study evaluated the effects of yerba mate (YM) incorporation in rabbit burgers on their physicochemical, technological, and oxidative stability during frozen storage. Methods: Burgers were formulated with 0%, 0.5%, 1.0%, 1.5%, and 2.0% of YM and stored at −18 °C for 60 days. Quality parameters, including proximate composition, cooking yield, shrinkage, moisture retention, pH, peroxide value, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N), were evaluated. Results: No significant changes were observed in dry matter, fat, crude protein, ash content, cooking yield, or shrinkage due to YM addition. Moisture retention decreased at the 2.0% inclusion level. YM incorporation did not inhibit peroxide formation; however, TBARS values were significantly reduced at 1.5% YM. pH remained stable (<6.0) in all formulations. TVB-N values decreased in the 1.5% YM formulation after 30 days, suggesting reduced protein degradation. Means were compared using analysis of variance (ANOVA), followed by the t-test for significance at p < 0.05. Conclusion: Although yerba mate addition up to 2% had limited antioxidant effects over 60 days of storage, its influence on lipid peroxidation and protein stability indicates potential for developing functional meat products with relevance to gastrointestinal well-being.