According to two volunteers, who participated in the first public frying of the hamburger grown in a lab, it had the texture of meat but was short on flavor because of the lack of fat, Fox News reported.
The synthetic burger has been created by Professor Mark Post from Maastricht University in the Netherlands, who hopes that making meat in labs could eventually help feed the world and fight climate change.
One of the volunteer tasters, Austrian nutritionist Hanni Ruetzler, said that he the burger was close to meat but he missed the salt and pepper.
Another taster, Josh Schonwald, said the bite felt like a conventional hamburger but that it lacked the fat.
Both tasters shunned the bun and sliced tomatoes to concentrate on the meat.
Meanwhile, creator Post said it's crucial that the burger has the look, feel and taste like the real thing.
Speaking on the occasion, Stig Omholt, director of biotechnology at the Norwegian University of Life Sciences said that taste is the least important problem since this could be controlled by letting some of the stem cells develop into fat cells.
He asserted that adding fat to the burgers this way would probably be healthier than getting it from naturally chunky cows.