How many ounces is a 1/4 burger?

A 1⁄4 lb burger weighs 4 ounces before cooking. This is because a pound is 16 ounces, so a quarter pound is 1⁄4 of 16 ounces, which equals 4 ounces.

More Details on Burger Weights

When calculating the weight of a burger, the “1⁄4 lb” refers to the uncooked patty weight. A standard hamburger patty is formed into a 4-5 inch wide patty that is about 3⁄4 inch thick. This yields a 1⁄4 pound or 4 ounce raw patty.

Once the burger is cooked, it will lose some weight due to fat and juices being released during cooking. How much weight is lost depends on a few factors:

  • Lean vs. fatty meat: Fattier burgers will render out more fat and shrink more.
  • Doneness: Burgers cooked longer to well-done will lose more moisture than rare burgers.
  • Grilled vs. pan-fried: Grilled burgers tend to lose a bit more from fat rendering and juices dripping through the grates.

On average, a 1⁄4 lb burger will shrink by around 15-25% during cooking. So the final cooked weight of a 1⁄4 lb burger is roughly 3-3.5 ounces.

1⁄4 lb Burger Nutrition Facts

Here are some typical nutrition facts for a 1⁄4 lb burger patty:

Nutrient Amount
Calories 280
Fat 18g
Carbs 0g
Protein 26g

As you can see, a quarter pound beef burger provides a good amount of protein and calories, along with a high fat content. The nutritional value can vary based on the fat percentage of the beef used.

Common Burger Sizes

Here are some of the typical burger sizes and their pre-cooked patty weights:

  • Slider burger: 2 ounces
  • Regular hamburger: 4 ounces (1⁄4 lb)
  • Double hamburger: 8 ounces (1⁄2 lb)
  • Triple hamburger: 12 ounces (3⁄4 lb)

The 4 ounce 1⁄4 pound burger is considered the standard size for a regular hamburger. Two 4 ounce patties make up a common 8 ounce double cheeseburger.

How Many Patties in a Pound?

Since one patty is 1⁄4 pound or 4 ounces, you can get 4 patties from a pound of ground beef. This means:

  • 1 lb = 16 ounces
  • 1⁄4 lb = 4 ounces
  • So you can get 4 patties per pound

When forming beef patties, you generally want around a 4 ounce patty for a nice hand-held burger size. If you want bigger 8 ounce half-pound burgers, you’d get 2 patties from a pound.

Calculating Burger Quantity for a Party

Figuring out how many burger patties you need for a backyard BBQ or party can take a little math. Here is an easy way to estimate it:

  1. Estimate how many people will be there
  2. Decide how many burgers each person will likely eat (ex: 2 burgers each)
  3. Multiply people by burgers per person to get total burgers needed.
  4. Divide total burgers by 4 patties per pound.

For example, for a party of 20 people where each will eat 2 burgers, you’ll need:

  • People: 20
  • Burgers per person: 2
  • Total burgers needed: 20 * 2 = 40 burgers
  • Pounds of beef needed: 40 burgers / 4 patties per lb = 10 lbs

So to make enough 1⁄4 pound burgers for 20 people eating 2 burgers each, you would need 10 pounds of ground beef.

Sample Burger Calculator

Here is a table showing number of patties and pounds of beef needed for different party sizes:

People Burgers Each Total Burgers Pounds of Beef
10 2 20 5
15 2 30 7.5
20 2 40 10
25 3 75 18.75

You can use a calculation like this to easily scale up or down for the right amount of burgers for your cookout or restaurant.

Factors Affecting Uncooked Burger Weight

There are a few things that can make an uncooked burger weight slightly more or less than the stated size:

  • Errors in forming: Improperly sized patties may be over or under the target weight.
  • Moisture content: Freshly ground beef has higher moisture vs. pre-formed patties that lose some moisture over time.
  • Fat content: Fattier blends can weigh a bit more than leaner blends for the same size patty.

To help ensure accuracy, use a scale when forming burger patties at home. Restaurants may use special patty forming machines to achieve consistent sizing.

Common Burger Blends

Burgers can be made from different blends of beef and fat content:

Beef Blend Fat Content
Ground Chuck 15-20% fat
Ground Sirloin 10-15% fat
Ground Round 15-20% fat
Ground Brisket 15-20% fat

Chuck, round, and brisket are common cuts used for burgers. Sirloin makes a leaner burger. Ground beef labeled simply “hamburger” is usually 18-22% fat. For the juiciest burgers, look for blends in the 15-20% fat range.

Grilling Times for 1⁄4 lb Burgers

A 1⁄4 pound burger will take about 5-7 minutes per side to grill, depending on desired doneness:

  • Rare: 4-5 minutes per side
  • Medium-Rare: 5-6 minutes per side
  • Medium: 6-7 minutes per side
  • Medium-Well: 8-9 minutes per side
  • Well Done: 9-10 minutes per side

Use a quick-read digital meat thermometer to check internal temperatures when grilling. Remove burgers at 160°F for medium doneness or 150°F for medium-rare.

Let burgers rest for 5 minutes after grilling to allow juices to redistribute for a juicier burger.

Pan Frying vs. Grilling Burgers

You can cook burgers either by grilling or pan frying. Each method has some differences:


  • Imparts a smoky, charbroiled flavor
  • Can prepare large batches quickly
  • Causes more fat to render out
  • Provides an evenly browned crust

Pan Frying

  • Better for cooking smaller amounts
  • Gives a crispy brown crust in the pan
  • Less fat rendered out than grilling
  • Allows easy access for flipping and pressing

Both methods can produce delicious burgers. Grill when cooking many burgers for a crowd. Pan fry for quick weeknight meals.

Tips for Juicy Burgers

Here are some tips for getting the juiciest results when cooking 1⁄4 lb burgers:

  • Don’t press down on patties while cooking. This squeezes out juices.
  • Avoid moving the patties too much. Let them sear and release from the grill grates or pan before flipping.
  • Flip only once halfway through cooking. Constant flipping reduces juiciness.
  • Brush with oil or melted butter before and during cooking for extra moisture.
  • Use a meat thermometer to avoid overcooking. Cook to medium rare or medium for most juiciness.
  • Let burgers rest for 5-10 minutes after cooking so juices can absorb back into the meat.

Following these simple tips will help your quarter pounders stay nice and juicy from the grill to your plate.

Condiments for 1⁄4 lb Burgers

Toppings are an important complement to enhance the flavor of any burger. Here are some traditional condiment choices for 1⁄4 pound burgers:

  • Ketchup – The classic burger condiment adds sweet tomato flavor.
  • Mustard – Yellow, spicy brown, or Dijon all work well depending on taste.
  • Mayonnaise – Enriches flavor and keeps the bun from getting soggy.
  • Pickle Slices – Dill pickles provide tangy crunch.
  • Lettuce – Crunchy cool lettuce balances the burger textures.
  • Tomato Slice – Fresh tomato is a great choice in the summer.
  • Onion Slice – Raw white or grilled onions give a pungent kick.

Get creative mixing and matching condiments to create your ideal burger flavor profile.

Types of Buns for 1⁄4 Pound Burgers

The bun plays a key role in both holding juicy burgers together and providing texture contrast to the soft meat. Here are some bun options:

  • Sesame Hamburger Buns – The quintessential burger bun with a lightly sweet flavor.
  • Brioche Buns – The upscale choice that is soft and buttery.
  • Pretzel Buns – Offer a crunchy exterior and tender interior.
  • Potato Buns – Have a unique sweetness from potato flour.
  • English Muffins – Provide great nooks and crannies for sauce and juices.

For backyard cooking, simple sesame hamburger buns are always a foolproof option. Brioche makes burgers feel a bit more gourmet.

Alternatives to Beef for Burgers

While beef is the traditional choice, burgers can also be made from other types of protein:

  • Turkey – Lower fat than beef but can dry out if overcooked.
  • Chicken – Tender and mild flavored, works well with seasoning.
  • Pork – Combines the tenderness of chicken with beef’s richer flavor.
  • Bison – Very lean and flavorful meat with a texture like beef.
  • Black Bean – A popular vegetarian and vegan option.

When substituting different proteins, adjust cooking times and temperatures as needed. Turkey and chicken burgers cook faster than beef.


A quarter pound burger provides the perfect individual portion size with 4 ounces of beef. Keep these tips in mind for grilling up juicy backyard burgers:

  • Form 4 ounce patties for standard 1⁄4 lb burgers
  • Use 15-20% fat blends for best juiciness
  • Grill over high heat for 5-7 minutes per side
  • Brush with oil and flip only once during cooking
  • Allow to rest before serving
  • Top with favorite condiments and enjoy!

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