This article was written by our expert who is surveying the industry and constantly updating the business plan for a burger joint.
Here is a clear, data-driven look at hamburger industry statistics and market size as of October 2025, written for someone launching a burger joint.
The market is large, growing, and shifting toward premium, convenient, and plant-based choices; numbers below are based on reputable market studies compiled in 2024–2025. If you want to dig deeper and learn more, you can download our business plan for a burger joint. Also, before launching, get all the profit, revenue, and cost breakdowns you need for complete clarity with our burger joint financial forecast.
In 2025, the hamburger market is roughly $647–$700 billion worldwide, with Asia-Pacific the largest region and North America the highest per-capita consumer. Growth is steady at 5–8% CAGR, while plant-based burgers grow faster at ~16% CAGR from a small base.
For a new burger joint, margins depend on format and menu engineering: well-run operators target 10–15% net margins, with gross margins near 60–75% depending on concept, pricing, and sourcing strategy.
| Metric | Current (Oct 2025) | Notes / Implications for a Burger Joint |
|---|---|---|
| Global market size (revenue) | $647–$700B | Large, diversified demand supports multiple formats (QSR, gourmet, plant-based). |
| Projected revenue (2032–2033) | $750–$800B | 5–8% CAGR; growth led by Asia-Pacific, premiumization, and convenience channels. |
| Units sold (worldwide) | Billions annually | High frequency category; menu variety and combos lift ticket size. |
| Largest region by share | Asia-Pacific (~38%) | Fast expansion of chains; localization and value menus matter. |
| Typical burger pricing | $8–$12 (QSR); $15–$18+ (gourmet) | Price to local willingness-to-pay; use combos and add-ons to raise margins. |
| Plant-based burger market size | ~$6.9B | Growing >3× faster than total market; useful as halo/upsell. |
| Gross margin range | ~60–75% | Engineered through portion control, supplier terms, and mix of high-margin sides/drinks. |
| Net margin (well-run) | ~10–15% (avg 5–8%) | Depends on labor, rent, throughput, delivery mix, and shrink. |
| Key cost drivers | Beef, labor, logistics, packaging | Menu mix and multi-sourcing reduce volatility exposure. |
How big is the hamburger market in 2025 (revenue and units)?
The 2025 hamburger market is estimated at $647–$700 billion in revenue worldwide, with billions of burgers sold annually.
North America leads per-capita consumption, but Asia-Pacific delivers the largest absolute revenue. Sales volume is spread across quick-service, gourmet, casual dining, and retail/packaged burger channels. The figure includes both traditional beef and alternative proteins served in burger formats.
For a burger joint, this scale means strong demand across dayparts, with combos and sides boosting average check. Traffic is increasingly omnichannel (on-premise, takeaway, delivery).
Price ladders, bundle design, and operational speed directly expand throughput and revenue capture.
Anchor your menu to local willingness-to-pay, then upsell with beverages and premium add-ons.
What growth rate is expected over the next five years?
Industry revenue is projected to grow at ~5–8% CAGR through 2032–2033.
Growth drivers include urbanization, chain expansion in Asia-Pacific, premiumization in mature markets, and faster service via digital and delivery. Plant-based offerings add incremental demand rather than only substituting beef.
Seasonality remains modest in most markets, but promotions and LTOs (limited-time offers) can uplift traffic by high single digits. Delivery mix typically rises with better packaging and dynamic pricing.
You’ll find detailed market modeling in our burger joint business plan, updated quarterly.
Plan your 24-month ramp using realistic weekly traffic and check scenarios.
Which regions drive sales, and how much does each contribute?
Asia-Pacific contributes the largest share, followed by North America and Europe.
Latin America, Middle East, and Africa are smaller in size but show healthy momentum in major cities. Market share by region reflects population, urban density, and outlet penetration.
| Region | Share of Global Revenue | Key Notes for a Burger Joint |
|---|---|---|
| Asia-Pacific | ~38% | Fastest expansion; local flavors, value menus, and digital ordering increase throughput. |
| North America | ~24% | High per-capita; competitive; strong drive-thru culture and premium niches. |
| Europe | ~20% | Premium/gourmet growth; sustainability and labeling standards shape sourcing. |
| South America | ~8% | Brazil/Argentina lead; supply volatility requires flexible sourcing. |
| Middle East | ~7% | Strong mall/delivery ecosystems; halal compliance and brand experience matter. |
| Africa | ~2.7% | Urban hubs (e.g., Lagos, Johannesburg) show emerging potential; local price points crucial. |
| Total | ~100% | Localize sourcing and menu architecture to protect margins and drive traffic. |
What consumer trends are shaping demand?
- Premiumization: thicker patties, brioche buns, aged cheeses, and chef-led builds lift average check.
- Plant-based and flexitarian: double-digit growth from a small base; used to attract younger, health-minded guests.
- Convenience first: drive-thru optimization, kiosks, and delivery packaging improve speed and quality perception.
- Health-conscious tweaks: leaner proteins, grilled options, and transparent calories/macros on menus.
- Sustainability: eco-packaging and responsible sourcing increasingly influence location choice and loyalty.
How is market share split between leading chains and independents?
Global quick-service burger chains hold the majority of chain segment sales, with McDonald’s the clear leader.
Other large chains (Burger King, Wendy’s, Five Guys) follow with strong national or international footprints. Independents remain essential in gourmet and niche concepts, and collectively represent a sizable but fragmented share.
| Brand / Segment | Approx. Share of Global Burger Sales (Chains vs. Total) | Notes |
|---|---|---|
| McDonald’s | Largest single chain share | Unmatched scale, marketing, and drive-thru network; sets value and operations benchmarks. |
| Burger King | Top-tier | Global presence; flame-grilled positioning; active LTO cadence. |
| Wendy’s | Top-tier (NA-weighted) | Fresh-beef messaging; strong combo engineering and breakfast expansion. |
| Five Guys & other premium chains | Mid-single-digit of chain sales | Premium pricing; customization; urban and travel-hub strength. |
| Other regional/national chains | Collectively significant | Compete via regional flavors, value bundles, and convenience. |
| Independent burger joints | Meaningful but fragmented | Lead in chef-driven builds, local sourcing stories, and experiential dining. |
| Retail/packaged burger format | Growing channel | Cross-channel competition; consider branded sauces/patties as extensions. |
What do burgers cost across regions and segments?
Typical QSR burgers average $8–$12 globally, while gourmet builds often run $15–$18 or more.
Local price dispersion is high: Switzerland posts some of the highest Big Mac prices (>~$7.50), while emerging markets price far lower. Within cities, premium neighborhoods and travel hubs sustain higher ticket sizes.
| Region / Segment | Typical Price | Implications for a Burger Joint |
|---|---|---|
| North America (QSR classic) | $9–$12 | Bundle with fries/drink to raise margin; offer value tier to protect traffic. |
| North America (gourmet) | $15–$20+ | Premium toppings, smash/aged beef, and brioche buns justify price. |
| Europe (QSR classic) | $8–$11 | Transparency on sourcing and allergens supports price acceptance. |
| Europe (gourmet) | $16–$22 | Chef-led builds and limited-time specials drive excitement. |
| Asia-Pacific (QSR classic) | $6–$9 | Local flavors and rice/seafood variations broaden appeal. |
| Middle East (mall/delivery) | $8–$12 | Halal certification and packaging performance are differentiators. |
| Switzerland (Big Mac ref.) | >~$7.50 | High cost base; require tight labor scheduling and price architecture. |
How large is the plant-based burger segment versus beef?
Plant-based burgers are ~\$6.9B in 2025, compared with a multi-hundred-billion beef-anchored market.
Plant-based is projected to exceed \$30B by ~2035 at ~16%+ CAGR, driven by innovation, taste improvements, and flexitarian trial. For a burger joint, even a small share of orders can lift perception and broaden audience.
Position plant-based SKUs as premium alternatives with clear protein counts and flavor cues. Offer swap-in options across your top builds to streamline ops.
This is one of the strategies explained in our burger joint business plan.
Track cost parity with beef and renegotiate supplier terms quarterly.
Who buys burgers the most, and how do tastes differ?
Millennials and Gen Z drive the highest frequency, with strong urban and student segments.
Older cohorts maintain loyalty to classic beef and value meals, while younger guests over-index on premium, spicy, and plant-based options. Families with kids respond to combo value and collectable promotions.
| Segment | Preference Highlights | Menu & Marketing Tips for a Burger Joint |
|---|---|---|
| Gen Z | Spicy, novelty, plant-based trials | Limited-time flavors, social content, student deals, late hours. |
| Millennials | Premium, provenance, convenience | Ingredient stories, mobile pre-order, curated craft sides. |
| Gen X | Classic beef, value combos | Reliable builds, subscription/value bundles, drive-thru speed. |
| Boomers | Traditional tastes, comfort | Clear nutrition info, seating comfort, senior-day incentives. |
| Families with kids | Kid meals, consistency | Family bundles, collectibles, play/activity tie-ins. |
| Urban white-collar | Quality lunch, time-sensitive | Express lines, kiosk ordering, office delivery partnerships. |
| Students | Price-sensitive, social | Campus promos, gamified rewards, shareable sides. |
What profit margins can burger joints expect?
Well-run burger joints often target ~10–15% net margins, with industry averages around 5–8%.
Gross margins on burgers commonly range 60–70% for classic builds and 65–75% for gourmet/plant-forward items. Mix management, labor scheduling, and shrink control are decisive.
| Format / Concept | Gross Margin | Margin Drivers & Notes |
|---|---|---|
| QSR chain (urban, drive-thru) | ~60–68% | High throughput; dynamic staffing; beverage mix raises margin. |
| QSR chain (suburban) | ~62–70% | Lower rents; car-based convenience; value bundles defend traffic. |
| Independent gourmet | ~65–75% | Premium pricing; specialty toppings; tighter waste control needed. |
| Food truck / pop-up | ~58–68% | Low fixed costs; weather/event-driven demand volatility. |
| Ghost kitchen | ~60–70% | Delivery commissions pressure net; packaging and cook times matter. |
| Plant-based specialty | ~62–72% | Higher ingredient cost offset by premium pricing and halo effect. |
| Franchisee typical | ~58–66% | Royalty/marketing fees reduce net; operations playbooks aid consistency. |
How saturated and competitive are key markets?
Competition is intense in North America and Western Europe, with dense networks of chains and independents.
Asia-Pacific and the Middle East/Africa offer more white space in secondary cities and new retail formats. Site selection and drive-thru access materially affect unit economics.
| Region / Market | Saturation Level | Practical Takeaways for a Burger Joint |
|---|---|---|
| U.S. & Canada | Very high | Win on speed, price ladder, and convenience; optimize drive-thru and loyalty. |
| U.K., Germany, France | High | Differentiate via provenance, sustainability, and premium LTOs. |
| China | Medium-high | Local flavor innovation and digital channels key to scale. |
| India | Medium | Non-beef menus, plant-forward options, and value engineering are critical. |
| GCC (UAE, Saudi) | Medium | Malls/delivery ecosystems; brand experience and halal compliance. |
| Latin America (Brazil, Mexico) | Medium | Supply and FX volatility—negotiate index-linked contracts. |
| Africa (urban hubs) | Low-medium | Focus on core value builds; gradual premium line extensions. |
What supply chain factors and costs matter most?
- Beef and alternative proteins: patty cost and yield drive plate economics; multi-spec sourcing reduces risk.
- Labor: scheduling, cross-training, and queue-busting tech protect margins during peaks.
- Logistics and packaging: delivery-grade packaging preserves quality and review scores.
- Produce and dairy: seasonal swings require adaptive menu engineering and vendor hedges.
- Utilities and rent: throughput per labor hour and per square meter determine break-even.
How will health, sustainability, and regulations affect the outlook?
- Health: clearer labeling and leaner builds increase trust; demand grows for grilled options and calorie transparency.
- Sustainability: eco-packaging, reduced waste, and responsible sourcing influence loyalty and corporate catering.
- Regulation: meat labeling, environmental reporting, and labor rules affect costs and menu disclosures.
- ESG positioning: certifications and traceability can justify premium pricing in urban markets.
- Menu innovation: plant-based and hybrid proteins broaden your guest base without alienating classic consumers.
We cover this exact topic in the burger joint business plan.
Get expert guidance and actionable steps inside our burger joint business plan.
It’s a key part of what we outline in the burger joint business plan.
Conclusion
This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.
Want to go further?
Explore practical, numbers-first guides tailored to burger joints—margins, budgets, revenue models, startup costs, and more.
Sources
- Fortune Business Insights – Hamburger Market
- Cognitive Market Research – Hamburger Market Report
- Future Market Insights – Plant-Based Burger Market
- Statista – Sales of Leading Burger Restaurant Chains
- Statista – Big Mac Index
- QSR Magazine – QSR 50 (2025)
- IBISWorld – Burger Restaurants (US)
- Verified Market Reports – Hamburger Market Size & Forecast
- Lightspeed – Guide to Restaurant Profit Margins
- QSR Magazine – Top Fast-Food Burger Chains (2025)
-Burger Profit Margin: What You Should Target
-Burger Joint Budget Tool: Plan Your Costs
-Burger Joint Revenue Tool: Forecast Your Sales
-Burger Joint Startup Costs: Grill, Fryer, and Storage
-How to Open a Burger Joint: Complete Guide
-Ingredient Budgeting for a Burger Joint
-What % of Orders Should Be Combos?
-Drive-Thru Revenue: Benchmarks and Tips