Menu & Pricing Math

How Much Should I Charge for a Burger?

Beef prices are up, but guests still expect a fair deal. Use real 2025 costs and simple math to price burgers that hit your food cost target without scaring off regulars.

RPS Guide • Built for operators who actually run the shift
Reading time: about 6 minutes
Food Cost & Menu Math

The short version

In 2025, aim for $12–$18 per burger depending on your concept, location, and add-ons. But don't guess—start with your beef cost ($4.50–$6.50/lb wholesale) and work backward from a 25–35% food cost target.

Burger pricing is 70% math, 30% market. Get the cost wrong, and you're either leaving money on the table or pricing yourself out of the neighborhood.

The real math: burger cost breakdown

Forget "what feels right." Price from the patty up using current 2025 numbers:

  • Beef: $4.54–$6.50/lb wholesale → $1.14–$1.63 for a 4 oz patty (adjust for 6–8 oz premium).
  • Bun: $0.20–$0.40 (basic to brioche).
  • Cheese/toppings: $0.50–$1.00 (lettuce, tomato, onion, pickle, cheese slice).
  • Sauces/condiments: $0.10–$0.30.

Total base cost for a standard burger: $2.00–$3.50. Add 10–15% for waste, yield loss, and portion variance.

Example: $2.50 base cost ÷ 0.30 target food cost % = $8.33 base price. Round up to $9.99–$12.99 with fries for value.

Factors that bump your burger price in 2025

Beef inflation is real, but so are these add-ons that justify higher tags:

1. Patty size and quality

  • 4 oz basic: $10–$12 (QSR/fast casual).
  • 6–8 oz Angus/prime: $14–$18 (sit-down).
  • Plant-based/alternative: +$2–$3 premium.

2. Location and concept

  • Urban/full service: $15–$20 with fries.
  • Suburban/counter: $10–$14.
  • Food truck/specialty: $12–$16 (unique toppings add value).

3. Bundles and upsells

  • Basic: $6.99–$9.99 solo.
  • Combo with fries/drink: +$4–$6.
  • Deluxe (bacon, avocado): +$2–$3.

4. Overhead creep

  • Labor to assemble/cook: $1–$2 per burger.
  • Delivery fees/packaging: Add 10–15% for third-party apps.
  • Inflation buffer: Build in 5–10% for 2025 beef spikes.

Quick burger pricing audit

Check your current price against reality in under 10 minutes:

Step 1: Calculate true portion cost

  • Weigh your patty raw and cooked—factor shrink (20–30%).
  • Add all toppings/sauces by weight or volume.
  • Use our Recipe Cost Card for the full breakdown.

Step 2: Set your target %

  • 25–30% for high-volume burgers (push margin here).
  • 30–35% for premium/specialty (guests pay for perceived value).

Step 3: Price and test

  • Cost ÷ target % = base price.
  • Round to .99 or .49—test with a quiet menu tweak.
  • Track sales mix in your Menu Engineering matrix.

How to price burgers without losing regulars

Price hikes hurt less when you add value instead of just adding dollars:

  • Tier your menu. Basic $9.99, loaded $12.99, signature $15.99—let guests choose their spend.
  • Bundle smart. Make the combo a "deal" that ups average check without cutting margin.
  • Highlight quality. "Grass-fed Angus" justifies $2 more than "beef burger."
  • Watch competitors. Stay within 10–15% of local averages—use apps like Uber Eats for quick scans.

Plug your real numbers into the Menu Pricing Formula cheat sheet from our templates for a fast start.

Where the RPS tools plug in

Pricing one burger is easy. Keeping a whole menu honest as costs rise? That's where our stack shines:

  • Recipe Cost Card: Break down your burger by ingredient for an accurate portion cost.
  • Yield Test Calculator: Get real shrink numbers on your beef to avoid under-pricing.
  • Menu Engineering Matrix: See where your burger fits—star, plowhorse, or dog—and adjust.
  • Live Menu Engine service: We build a live system that re-prices your entire menu as beef costs change.

If you’re comparing DIY spreadsheets and live menu pricing to the big all-in-one restaurant platforms, our Us vs Them page breaks down why Restaurant Profit Systems is different.

For beginners, start with our fillable templates like the Menu Pricing Formula cheat sheet. Ready for pro-level? Dive into the calculators in The Vault.

Simple next step for this week

Pick your top-selling burger. Run the cost math with current 2025 beef prices. If it's under 30% food cost, you're golden. Over? Trim portions or add a premium tier.

Open Recipe Cost Card Run a yield test See Menu Engineering matrix

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FAQs

What is the average price for a burger in a restaurant in 2025?

Based on current trends, average burger prices range from $10–$14 for basic options in fast casual spots, $15–$20 for sit-down restaurants with fries, and up to $18+ for premium or specialty burgers in urban areas.

How do I calculate the price for a burger?

Start with your total portion cost (beef + bun + toppings), divide by your target food cost percentage (25–35%), and round to a customer-friendly price. Use our Recipe Cost Card for the breakdown.

What food cost percentage should I aim for on burgers?

25–30% for high-volume basics to maximize margin, or 30–35% for premium burgers where guests pay for quality and uniqueness.

How much does beef cost for a burger in 2025?

Wholesale ground beef runs $4.50–$6.50 per pound, so a 6–8 oz patty costs $1.70–$3.25 before yield loss and waste.

Should I include labor in burger pricing?

Yes—factor in $1–$2 per burger for prep and cook time as part of your overall prime cost target (under 60%).