Bananas are widely grown and consumed in tropical countries, but their harvesting generates a large amount of waste, including peels. This study explored the use of banana peels as a substitute in burger patties and assessed their acceptability among consumers. Three types of banana peels “saba,” lakatan,” and “tundan” were processed into patties and evaluated in Pagadian City, Zamboanga Del Sur, Philippines. Sensory evaluation focused on color, flavor, aroma, and texture. Results showed that all three types of banana peel patties were rated “like very much” overall, with no significant differences among the treatments in any of the sensory variables. The study indicates that banana peels can be successfully utilized in food preparation, offering a sustainable alternative while reducing waste. These findings highlight the potential of banana by-products for innovative and eco-friendly food products.