Modern societies are increasingly concern about the impact of food processing on the world environment. Poultry industry has suffered from problems of spent laying hen (SLH) commercialization due to its lower sensory quality compared to broiler meat, which cause environmental pollution and disposal costs. The development of products from SLH sources has been shown to be a viable option to avoid costly disposal of these birds and increase the profits of sector. The present study aimed to elaborate hamburger from SLH meat and compare its quality with that produced from broiler meat. Hamburgers from SLH (66 weeks old) and broiler (5 weeks old) meat were elaborated and evaluated for proximal composition, pH, water activity (Aw), instrumental colour, texture profile, cooking yield properties and sensory traits. SLH burgers showed high protein content (24.74g/100g), probably ascribed to the lower moisture levels in SLH samples. No differences were noted in ashes and lipids between treatments. Aw and pH were lower in SLH burgers, which presented an expected darker colour (L*=44.97) compared to broiler samples (L*=57.59). Texture profile showed higher hardness, chewiness, gumminess and cohesiveness in SLH samples, possibly due to the worse quality of meat from old animals such as SLH. These results reflected on the cooking yield properties of SLH samples, which showed lower cooking yield and water-holding-capacity and higher reduction in diameter and thickness compared to broiler burger. Juiciness was higher in broiler (7.27) than SLH (6.75) burgers and no differences were perceived in aroma, flavour, colour, texture, overall acceptability and purchasing desire of panellists between treatments. Acceptance index was 79.52% for SHL samples and 81.02% for broiler burgers. This study showed that meat from SLH could be used to processing a novel meat product with high protein content and sensory acceptability, indicating the viability of SLH meat to poultry industry.