First Event, looking for advice.

I am finally officially doing my first event, its a burger festival and I am keeping it simple by offering pulled pork, pulled beef and burgers along with chips and canned drinks.

I really am pretty comfortable with the pulled beef and pork, and I keep all meats 135-140 and mix in apple juice to keep it moist. I also know I can re heat these and get a great flavor when re heating.

What I am unsure about is the burgers, I do not think I can keep up cooking to order at an event like this.

Anyone want to give some advice on cooking burgers for a crowd and how long can you hold them and still have a good juicy burger.

I will have chafing dishes and a holding area on my offset that will keep the food warm, just not sure how long I can hold the burgers before they should be trashed.

Thanks guys, we will be making our own.
This is very helpful and will cook these in stages but the last thing I want is a bunch of people having to wait too long to get a burger.

I am planning on using 80/20 beef, is that the standard?

bbqbull said:

I cooked a graduation party several years ago for a family member of mine. It was their oldest daughters senior graduation party.
I had their home danged gasser and a case or more of 3/8 inch thick frozen patties. They invited 200 guests. I was going as fast as possible, burnt some burgers but they were all done. We ran out of propane as we only had one 20 # tank.
Honest to God I have no idea how you can make/shape the burgers and cook them at the same time. But I wish you the best of luck

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They will be made before the event, probably the night before.
I am planning on putting the burgers in shallow pans so I can take them on and off in groups rather than singles. Also the pans will not allow them to take on too much smoke.