The effects of temperature and Korean bramble (Rubus coreanum Miquel) tissue concentrate on heterocyclic aromatic amine (HAA) formation in fried ground beef patties were investigated. Various amounts of Korean bramble tissue (4.0, 7.0, and 11.0%, w/w) were added to ground beef patties were fried at 2 different temperatures (190 and $225^{circ}C$) for 10 min/side. It was observed in the fried ground beef patties fried at $190^{circ}C$ with the addition of 11.0%(w/w) Korean bramble that the mutagenicity decreased by 64%, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-I-methyl-6-phenylimidazo[4,5-b]-pyridine(PhIP) reduced by 55 and 86%, respectively. Although no difference in total mutagenicity was shown in patties fried at $225^{circ}C$ with the addition of 4.0, 7.0, and 11.0%(w/w), different levels of reduction of PhIP formation in patties fried at $225^{circ}C$ with the addition of 4.0, 7.0, and 11.0%(w/w) were shown 49, 63, and 75%, respectively.