How Much Burgers for 60 People?
Catering portions and purchase guides to cook burger patties for 60 guests.
Calculate Quantity for 60 Guests
Ingredients to Purchase
Catering Prep Tips
- •Press a deep thumbprint indent in the center of each raw patty. This prevents the burger from shrinking into a round dome shape during high-heat grilling.
- •Keep the patties refrigerated until the moment they go onto the grill. Cold beef fat retains its structure better, resulting in a juicier cooked burger.
- •Holding Warm: To keep grilled burgers juicy for a buffet, hold them in a shallow hotel pan with a warm mixture of beef broth and Worcestershire sauce.
- •Season only the outside of the patties right before grilling. Mixing salt into the raw ground beef dissolves proteins and creates a rubbery, sausage-like texture.
Ground beef hazard: Grinding beef mixes surface bacteria throughout the meat. Unlike whole steak cuts, burger patties must be cooked to a safe minimum internal temperature of 160°F (71°C) to destroy harmful pathogens.
Catering portion rules for Burger patties
Grilling burgers for a large crowd requires calculating the correct lean-to-fat ratio. While lean ground beef seems efficient, it dries out quickly on a hot grill or flat top. An 80/20 ratio (80% lean, 20% fat) is the industry standard because the fat renders down, baste-cooking the beef from within and keeping the patty tender and juicy.
Be prepared for significant shrinkage. A standard quarter-pound patty will shrink by roughly 20% to 25% in weight and diameter during cooking. Pressing a shallow dimple into the center of each raw patty helps maintain a flat, uniform burger that fits the bun perfectly, rather than shrinking into a round ball.
Never salt the inside of ground beef patties ahead of time, as salt breaks down muscle proteins and yields a rubbery texture. Season only the exterior right before they hit the hot grill.
Keep food hot and seasonings safe.
Frequently Asked Questions
Buy 1.5 patties per person. Some guests will eat one, some will eat two, and children might eat less. For 50 guests, buy 75 patties.
For 50 burgers of 4 oz (quarter-pound) each, you need 12.5 pounds of ground beef. Buy 80/20 lean-to-fat ratio for the juiciest results.
Ground beef must be cooked to an internal temperature of 160°F (71°C) to destroy harmful pathogens. Use a digital meat thermometer inserted into the thickest part of the patty for accuracy.
Press a shallow thumbprint or dimple in the center of the raw patty before grilling. As the muscle fibers contract under heat, the center rises, neutralizing the dimple and leaving you with a flat, even patty.