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Burgers are a gimmicky way to present this. Most commercial burgers are made of low quality meat and slathered with sauces and served on an oversized bun. Unless they're really going to do meat-forward burgers that are served medium rare with minimal toppings, nobody is going to notice the meat in the burger.

They should imo be aiming at preparations that feature the flavor of the meat.

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They're using cell cultures, it's unlikely they'll get fully formed steaks rippling with fats and ligaments, for now, so ground meat burgers it is.

You’re absolutely right, if their goal is for people to get the flavor and texture of the meat. This is cultured meat though, which tends to develop far less connective tissue than it would in nature, so the point may well be to disguise the texture.

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