Burgers look simple. The math is not.
A single ounce of beef, an extra slice of cheese, or a heavy fry scoop can swing your margin by 2-4 points. If you run combos, delivery, or smash burgers with multiple patties, the swing is even bigger.
This guide gives you a practical burger cost calculator: patty shrink math, portion rules, combo pricing, and a cost checklist that keeps profit from leaking out of your best sellers.
Quick Summary
- Track raw weight, cooked yield, and portion size for every patty
- Combo pricing only works when fries + drink costs are known
- Add-ons (bacon, extra patty, cheese) need clear price rules
- Packaging and delivery fees turn a 30% food cost into 40% fast
Why Burger Costing Is Tricky
Burgers feel predictable, but the economics are not:
- Patty shrink changes cooked cost per ounce
- Portion creep happens fast during rushes
- Combos dilute margin when fries and drink costs are guessed
- Add-ons are margin anchors only if priced correctly
- Delivery stacks hidden costs (packaging + commission)
If you are not tracking raw weight and cooked yield, your cost per burger is a guess.
The Core Burger Cost Formulas
Use these formulas for every patty and every combo:
Cooked yield % = Cooked weight / Raw weight
Cooked cost per oz = Raw price per oz / Cooked yield %
Portion cost = Cooked cost per oz x Portion size (oz)
Menu price = Total plate cost / Target food cost %Example yield math:
Raw patty = 4 oz
Cooked patty = 3 oz
Cooked yield = 3 / 4 = 75%The yield number is the difference between profit and leakage. Track it per patty size and fat ratio.
Example Ingredient Price Card (Replace with Your Invoices)
Use this as a starting point, then swap in your real supplier numbers.
| Item | Example price | Cost per oz | Notes |
|---|---|---|---|
| Ground beef (80/20) | $4.50/lb | $0.28 | Patty shrink matters most here |
| Burger bun (brioche) | $0.38/ea | — | Your most repeated cost |
| American cheese slice | $0.18/ea | — | 2 slices adds up fast |
| Bacon | $5.90/lb | $0.37 | High-margin add-on if priced right |
| Lettuce | $1.80/head | $0.08 | Spoilage risk item |
| Tomato | $1.90/lb | $0.12 | Seasonal swings |
| Onion | $1.10/lb | $0.07 | Low cost, good volume |
| Pickles | $2.50/gal | $0.09 | Often undercounted |
| Frozen fries | $1.10/lb | $0.07 | Base for combo math |
| Fry oil | $22/gal | $0.08 per 5 oz | Estimate by portion |
| Packaging (takeout) | $0.35/order | — | Only for delivery/to-go |
Conversion reminder:
Cost per oz = Cost per lb / 16Cost Card #1: Classic 1/4 lb Cheeseburger
Patty math (example):
- Raw patty: 4 oz
- Cooked yield: 75% (3 oz cooked)
- Cooked cost per oz: $0.28 / 0.75 = $0.37
Ingredient Cost Breakdown
| Item | Portion | Cost | Line Cost |
|---|---|---|---|
| Beef patty (cooked) | 3 oz | $0.37/oz | $1.11 |
| Bun | 1 ea | $0.38 | $0.38 |
| American cheese | 2 slices | $0.18/ea | $0.36 |
| Lettuce + tomato + onion | 2.5 oz | $0.10/oz | $0.25 |
| Pickles | 0.5 oz | $0.09/oz | $0.05 |
| Sauce | 1 oz | $0.08/oz | $0.08 |
| Total burger cost | $2.23 |
Target price at 30% food cost:
$2.23 / 0.30 = $7.43Most shops price higher to cover labor and overhead, but this number is your profit floor.
Cost Card #2: Double Bacon Cheeseburger
Portion assumptions:
- Two 4 oz raw patties (6 oz cooked total)
- Bacon: 2 oz
- Cheese: 2 slices
| Item | Portion | Cost | Line Cost |
|---|---|---|---|
| Beef patties (cooked) | 6 oz | $0.37/oz | $2.22 |
| Bacon | 2 oz | $0.37/oz | $0.74 |
| Bun | 1 ea | $0.38 | $0.38 |
| American cheese | 2 slices | $0.18/ea | $0.36 |
| Toppings + sauce | — | — | $0.30 |
| Total burger cost | $4.00 |
Target price at 30% food cost:
$4.00 / 0.30 = $13.33If your menu price is $11.99, you are undercutting your own margin.
Fries and Sides: The Combo Math
Fries are a profit lever if portion size is controlled.
Example fries cost:
- Portion size: 5 oz
- Frozen fries: $0.07/oz -> $0.35
- Oil + seasoning: $0.11
Total fries cost: $0.46
At a $3.50 side price, your food cost is 13%.
Combo Cost Example
| Item | Cost |
|---|---|
| Classic cheeseburger | $2.23 |
| Fries | $0.46 |
| Fountain drink | $0.20 |
| Combo cost | $2.89 |
Target combo price at 30% food cost:
$2.89 / 0.30 = $9.63Combos work when drink costs are tracked and fry portions stay fixed.
Add-On Pricing Rules (Simple and Effective)
Use a consistent markup rule for add-ons:
| Add-on | Cost (example) | Suggested price |
|---|---|---|
| Extra patty (3 oz cooked) | $1.11 | $3.00-$4.00 |
| Bacon (2 oz) | $0.74 | $2.50-$3.50 |
| Cheese slice | $0.18 | $0.75-$1.25 |
| Avocado | $0.60 | $1.50-$2.00 |
Rule: Charge 3-4x cost for add-ons. Smaller add-ons should have higher multipliers.
Delivery and Takeout Cost Impact
Delivery changes your true cost structure:
- Packaging adds $0.35-$0.70 per order
- Platforms take 15-30% commission
- Fries lose quality quickly, increasing refunds
Quick fix:
- Add a delivery-only price or
- Create delivery bundles with higher average order value
If you do not separate dine-in and delivery pricing, delivery will quietly erase your margin.
Common Burger Margin Leaks
- Overweight patties (even +0.5 oz on 200 burgers/day is real money)
- Double cheese defaults without price lift
- Fries over-portioning during rush
- Condiment overfill (mayo and special sauce add up)
- Combo discount too deep (run the math, not the vibe)
Weekly Costing Checklist (10 Minutes)
- Re-check beef price per lb
- Weigh one cooked patty for yield
- Re-calc combo cost
- Audit fry scoop weight
- Review top 5 burger margins
Price Burgers Faster With KitchenCost
KitchenCost lets you store raw and cooked yield, standardize patty sizes, and update all menu costs in minutes when beef prices change.
Stop guessing and price your burgers with real numbers: KitchenCost.
Related Guides
- Food Cost Ratio Guide
- Prime Cost Complete Guide
- Loss Rate Calculation Guide
- Sandwich & Deli Cost Guide
- Chicken Restaurant Cost Guide
- Pizza Cost Calculator
- Delivery App Profit Guide