Does anyone have any experience with drying hamburger or type ground beef. I need to know how much weight is lost when you dry it from its original state. I know this is a shot in the dark but any help would be appreciated.

There is a lot here on that subject. I'd guess it's about 25% of its weight before dehydration. Someone here will have measured it.

Also it would be great if you could tell me how much weight is lost with dehydrated veggies. Thanks so much!

18 ounces of 95% lean ground beef, dried to 8 ounces, last time I dried some.

butthead

Trust butthead. It seems like greater reduction. Msy be in volume.

Why do you need to know the lose in weight?

Consider the lean percentage for purchasing ground beef or sausage. Leaner means less weight loss in drying process and a better result. Find the leanest either on the label, or as with pork sausage, home trials.
If you don't mind a bit extra effort, purchase very lean (or trim at home), sirloin steak. Run thru a food processor or hand dice, to a hamburger like consistency, works great with venison cuts.

Unmasked1515, if you are asking to determine how done the drying process is, you are better off using time and consistency. I oven dry for 5 hours at 175/190 degrees, resulting in "Grape Nuts" cereal like consistency/feel.

butthead