Robotic fast food is basically inevitable. It's the same exact process, rarely do menus really change. Burger actually looks pretty dang good, and for $6? Heck yes.
However, IMHO, the source of the beef can trump all that. I used to buy a year's worth of beef from a local farmer all at once. Even after a year in the freezer, a burger made from his grass-fed beef tasted better than one made from meat bought from the grocery the same day. When you start out with high quality meat, it takes a long time before the flavor degrades.
OTOH, "regular" store bought ground beef tastes nasty after being frozen for a few months.
As you might have inferred by now, good burgers are typically made from cuts like brisket and chuck that are tough, inexpensive, and high in flavor. Using high-end steaks for burgers is simply a waste, doubly so for well-marbled ones.
The fat percentage would not be difficult. Any good butcher would probably be happy to help you set such a comparison up. That is, if they don't warn you that it's a waste to use that T-bone on a burger first.
The point is that it's faster than a burger at a specialty burger restaurant, like Red Robin.
A grill at Red Robin operates in parallel and can easily beat this thing at throughput.
5 minutes is latency. The article says nothing about throughput, but the video shows multiple burgers pipelined on the machine's conveyors.
This place is in San Francisco. Where are these "dozens of places" for a really good burger <$6?
But where are the "dozens" of places?