Cheesy Party Burgers | Easy Burgers Recipe For a Party (2024)

FAQs

How do you cook burgers for a large group? ›

Oven roasting is the only way to quickly cook burgers for a crowd. I think it's even easier than grilling. No flipping, no putting them on one at a time, no watching a flame. Put the patties on an oiled rack over a baking sheet (I cover with foil for easy cleanup), and pop in the oven.

Place patties in a single layer onto several plastic wrap-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (1 to 2 hours). Wrap patties tightly in heavy foil or place them into freezer bags and freeze for up to 3 months. Thaw in refrigerator overnight to cook or cook from frozen.

In general, it's safe to assume that each guest will want one burger and one hot dog, and then add twenty percent for anyone who may want multiples. So if you are hosting 100 people, that's 120 hot dogs and 120 burgers. If you're purchasing pre-made hamburger patties, purchase 120.

When I make a burger, the sauce goes onto the bottom bun. On top of the sauce I place a pile of shredded iceberg lettuce, then a tomato slice, thinly sliced red onion and pickles. The burger, topped with cheese, follows and the top bun goes, on top, of course. If I'm using ketchup, it goes on the cheese.

At the minimum, ketchup, relish, and mustard. Cheese, bacon, lettuce, tomato, grilled onions, avocado, and green chile. What is the best single condiment to put on a hamburger? I am a great fan of raw onion to add zest.

Chill or freeze your burgers

"This will help them keep their shape when they're cooking and stop them falling apart." You can also freeze them before cooking. Lay them on a tray in the freezer and, once they're frozen, pop them into freezer bags to save space. To defrost them, lay them back on the tray.

Season your burgers before you cook them

No matter how much stuff goes on top, you have one shot to get the seasoning right on your patty and that is before you cook it. If your patties are store-bought, season them well on both sides with salt and pepper before cooking.

Yes. Typically food service will under-cook them in the morning and place them in 160 F water bath with or without unsalted beefs stock for reheating/serving at lunch. 24 hours is pushing the time limit of that, but it should still work if you stick it in the fridge before heating to 160F.

How do you keep hamburger patties warm for a party? ›

Probably the best thing to do is put towels in a cooler, put the burgers on a towel, and cover with another towel and close the lid. This will probably keep them warm and OK for a while, maybe a couple of hours.

Here's where a 20% rule comes in. For example, if you have 100 guests, you make 100 portions of hamburgers (one for each person), plus another 20% to make sure no one goes hungry (which is 20 more hamburgers). That makes it 120 hamburgers in total. Easy!

The best way is to sous vide the burgers to about 5 degrees less than you want them to turn out, then just sear them on the grill for presentation and Maillard Effect flavor (you can even only sear one side, the presentation side, if you're pressed for time or have a lot of burgers).

After cooking hamburgers, you can keep them warm in an oven preheated to 200 degrees Fahrenheit. When cooking burgers for a large group, it's possible to keep them warm until they're all ready.

If you're looking for the best way to keep hamburgers warm, give a Crock-Pot or a burger bath a try. Both methods are simple and should provide good results.

If it's 20 people eating burgers, you'll need 5 lbs. If it's 20 people eating rib eye, then 10–20 lbs should be about right. Add more if you'll be serving seconds.