Burgers for 10 to 100 guests
Standard scenario: adults, average appetites, two or three sides on the table.
| Guests | patties | Raw weight |
|---|---|---|
| 10 | 10–15 | 2.5–4 lb |
| 20 | 20–30 | 5–7.5 lb |
| 25 | 25–38 | 6.5–9.5 lb |
| 50 | 50–75 | 12.5–19 lb |
| 100 | 100–150 | 25–38 lb |
Why burgers math is count math
Ground beef shrinks about 25% on the grill, but you shop by patty count, not cooked weight — so the math here stays in patties and pounds of raw ground beef.
Buying burgers: what to look for
80/20 ground chuck is the cookout standard — leaner blends dry out over fire. Buy buns in the same count (they come 8 to a pack, conveniently matching 2 lb of quarter-pounders) and add a couple of spare patties per ten guests for the inevitable drop or double.
Frequently asked questions
How many patties per person?
1–1.5 per adult alongside sides, 1.5–2 when burgers carry the meal; kids about half. Quarter-pound patties — a pound of 80/20 ground beef makes four. Going ⅓-lb? A pound makes three; scale the same counts.
How many patties for 20 people?
20–30 patties for 20 adults with sides, roughly 5–7.5 lb raw.
Why plan burgers by count instead of pounds?
Ground beef shrinks about 25% on the grill, but you shop by patty count, not cooked weight — so the math here stays in patties and pounds of raw ground beef.
What internal temperature is burgers safe at?
Ground beef must reach 160°F — no pink-in-the-middle exceptions, because grinding spreads surface bacteria throughout.
Quarter-pound or third-pound patties?
Quarter-pounders suit a spread with sides and multiple meats; ⅓-lb patties suit a burgers-are-the-main cookout. Either way, press a dimple in the center so they grill flat instead of puffing.