Scientists took cells from a cow and, at an institute in the Netherlands, turned them into strips of muscle that they combined to make a patty.
One food expert said it was “close to meat, but not that juicy” and another said it tasted like a real burger.
Researchers say the technology could be a sustainable way of meeting what they say is a growing demand for meat.
The burger was cooked by chef Richard McGeown, from Cornwall, and tasted by food critics Hanni Ruetzler and Josh Schonwald.
Upon tasting the burger, Austrian food researcher Ms Ruetzler said: “I was expecting the texture to be more soft… there is quite some intense taste; it’s close to meat, but it’s not that juicy. The consistency is perfect, but I miss salt and pepper.