Scientists took cells from a cow and turned them into strips of muscle, which were then combined and made into a patty.
English chef, Richard McGowan, was given the task of preparing the burger for food critics Hanni Ruetzler and Josh Schonwald, who, overall, gave a positive response.
Researchers said the technology could help with meeting the growing demand for meat worldwide.
"I think most people just don't realise that the current meat production is at its maximum and is not going to supply sufficient meat for the growing demand in the next 40 years, so we need to come up with an alternative, there's no question. And this can be an ethical and environmentally friendly way to produce meat," the scientist behind the burger, Professor Mark Post, from Maastricht University explained.
He and his team are using similar techniques to researchers involved in growing human tissue from stem cells. They are instead focusing on tissue and fat for food. They have also said that, at the moment, they can only make small pieces of meat. In order to make larger quantities would require artificial circulatory systems.