How to Make Burgers for a Crowd (Planning, Prep and Cooking)

To make burgers for a crowd, plan on about 1/3 to 1/2 pound of ground beef per person, form all the patties ahead of time, and cook them in batches on a grill, griddle or sheet pan while finished burgers stay warm at 140°F or higher. Set up toppings before you start cooking so guests can build their own burgers the moment the patties come off the heat.

Feeding 20 people is mostly about planning and prep, not fancy technique. Here's how to scale up without spending the whole party at the grill.

How much ground beef you need for a crowd

Start with how many burgers each guest is likely to eat. Some will want two, kids often want one small one, and a big spread of sides means people eat a little less.

• Quarter-pound patties: about 4 patties per pound of beef.
• 1/3-pound patties: about 3 patties per pound.
• Sliders (2 ounces): about 8 per pound, and most people eat two or three.
• Rule of thumb: plan 1/3 to 1/2 pound of beef per adult, then add a few extra patties for big eaters.

Our guide to how much ground beef per burger has more detail, and the smash burger calculator does the math if you're making smash burgers.

Prep patties ahead of time

Forming patties is the most time-consuming part of a big cookout, so get it done early.

1. Weigh or measure portions so every patty is the same size and cooks at the same rate.
2. Shape them gently, about 3/4 inch thick, and press a shallow dimple in the center so they don't puff up.
3. Stack them between squares of parchment or wax paper on a sheet pan.
4. Cover tightly and refrigerate until cooking time. Raw ground beef should be cooked within 1-2 days of buying.
5. Season the outside with salt and pepper right before cooking, not hours ahead.

You can also form patties weeks in advance and freeze them. See how to freeze burger patties.

Best ways to cook burgers for a crowd

On the grill

A full-size gas or charcoal grill can usually handle a dozen or more standard patties at once. Set up two zones: a hot zone for searing and a cooler zone where finished burgers can sit while you melt cheese. Cook in waves, starting the next batch as soon as space opens up. Our guide on how to grill burgers covers the basics.

On a flat-top griddle

A large outdoor griddle is one of the easiest ways to feed a lot of people because the whole surface is usable and you can toast buns and cook onions at the same time. It's ideal for smash burgers, which cook in a few minutes. A flat-top griddle makes sense if you host often. See how to cook burgers on a Blackstone griddle for technique.

In the oven

If the weather won't cooperate, bake patties on rimmed sheet pans fitted with wire racks. A hot oven around 400-425°F cooks 3/4-inch patties in roughly 15-20 minutes, and you can run two pans at once. Our guide to cooking burgers in the oven has times by thickness.

Sliders

Sliders are a great crowd format because one big sheet of beef can be cooked and cut into many small burgers. Read how to make sliders for the method.

Cook to a safe temperature, every batch

When you're cooking dozens of burgers, it's easy to rush. Check a couple of patties from each batch with an instant-read thermometer. Ground beef should reach 160°F, and ground turkey or chicken 165°F. Keep raw and cooked burgers on separate platters, and use clean tongs or a clean spatula for cooked patties.

Keep burgers warm while you finish cooking

Cooked burgers should be held at 140°F or higher if they're going to wait. A low oven, a warm zone on the grill, or a slow cooker for sliders all work. Food shouldn't sit at room temperature for more than 2 hours, or 1 hour if it's above 90°F outside. Our guide on how to keep burgers warm walks through each option.

Set up a build-your-own station

Letting guests assemble their own burgers keeps the line moving and means you don't have to take orders. Arrange the table in the order people build: buns, then patties, then cheese, then toppings, then sauces. Keep cold toppings like lettuce, tomato and sauces in bowls set over ice. For a full plan, read our burger bar party guide.

A simple game-day timeline

• 1-2 days before: buy beef, buns and toppings. Make sauces like our easy burger sauce.
• Morning of: form patties, slice tomatoes and onions, wash lettuce, refrigerate everything.
• 1 hour before: set up the topping table, prep sides, clean and oil the grill.
• 30 minutes before: preheat the grill or griddle, set a low oven for holding.
• Serving time: cook in batches, toast buns, set out cold toppings last.

Plan for different diets

In a big group, someone will probably want something other than beef. Cook a few turkey or veggie patties on a separate, clean section of the grill or a sheet of foil so they don't pick up beef drippings. Our smoky black bean burger holds together well on a grill, and turkey patties need to reach 165°F.

Sides that scale easily

Pick sides you can make ahead or bake in big batches. Our crispy oven fries bake on sheet pans, and creamy coleslaw can be made hours ahead and kept cold.

FAQ

How many burgers do I need for 20 people?

Plan on about 25-30 quarter-pound patties, or roughly 7-10 pounds of ground beef, depending on appetites and how many sides you serve.

Can I cook burgers ahead and reheat them for a party?

You can, but they're best fresh. If you cook ahead, cool and refrigerate them quickly, then reheat to 165°F. Our guide on how to reheat a burger explains how.

What's the fastest way to cook a lot of burgers?

Smash burgers on a large griddle are the fastest, since each batch takes only a few minutes. Sheet-pan oven burgers are the most hands-off.

How long can cooked burgers sit out?

No more than 2 hours at room temperature, or 1 hour if it's above 90°F. After that, refrigerate or discard them.