The effect of time of processing, pre- vs post-rigor, on quality of hamburgers prepared from electrically stimulated beef was investigated. Within 2 hr postmortem flanks of right sides of 8 electrically stimulated (85 V, 14 Hz, 30 s) and 8 nonstimulated cow carcasses were hot-processed into hamburgers. Flanks of left sides were cold-processed after 20 hr at 1 ± 1°C. Electrical stimulation resulted in significantly higher cooking losses than no stimulation. Hot processed hamburgers from nonstimulated beef had lowest cooking losses whilst hot-processing virtually nullified adverse effects of stimulation on cooking yield. Irrespective of electrical stimulation, shear forces for hot-processed hamburgers were lower than shear forces for cold processed hamburgers. Increased brightness (higher L*-values) observed in hot-processed hamburgers was a result of fat-smearing.