In order to improve the safety and quality of beef patties， especially to inhibit the formation of N-nitrosamines， Lactobacillus plantarum 37x-6 and albumen were added into beef to make patties. With 2% Lactobacillus plantarum 37x-6 and 12% albumen was added to the minced meat. The final product was obtained after fermentation， thawing and frying. The samples of each stage were determine the changes of pH， aw， color difference， nitrite and 7 kinds of nitrosamines. The results showed that Lactobacillus plantarum 37x-6 and albumen could improve the safety of the product. At the end of fermentation， thawing and decocting， the content of nitrite in starter and albumen decreased significantly （P<0.05）， the content of nitrite in the treatment groups were lower than that 1.745 mg/kg in the control group after decocting （P<0.05）， the lowest content of nitrite was 0.75 mg/kg in starter group. The formation of NPIP， NDPA and NDMA， NPIP could be inhibited by starter and albumen respectively after the end of pickling， the formation of NPIP could be inhibited by starter and albumen， and the content of NDMA could be significantly reduced by albumen after fermentation （P<0.05）， and the formation of NDMA and NDMA， NPYR， NDEA could be inhibited by starter and albumen respectively after the end of thawing. Lactobacillus plantarum 37x-6 can effectively inhibit the content of NDMA， NDEA and NPIP （P<0.05）， and albumen can effectively inhibit the accumulation of NDMA and NPIP after decocting （P<0.05）.