Everything you need to round out a hamburger party: 12 bar ideas like a loaded fry bar, milkshake bar and pickle bar, how much to make, plus 15 homemade toppings, sauces and sides.

The burgers get the attention, but the toppings, sauces and sides are what make a hamburger party feel special.

A great hamburger party bar has four zones: buns, toppings, sauces and sides. Add one or two fun extras, like a loaded fry bar or a milkshake bar, and you have a party people talk about.

Below you’ll find a quick planning guide, 25 setup tips, 12 hamburger party bar ideas, and 15 homemade toppings, sauces and sides at the end. For the burgers themselves, see our burger station guide.

Planning more party food? You might also like 25 Amazing Hamburger Casserole Recipes, 30 Crowd-Pleasing Cookout Food Ideas and Taco Bar Ideas That Will Wow Your Guests.

HOW TO SET UP A HAMBURGER PARTY BAR: 25 TIPS

1. Set Up Four Zones

Divide the bar into buns, toppings, sauces and sides. It keeps the table organized and the line moving.

Put a milkshake or dessert bar on its own small table.

2. Plan 1 1/2 Burgers Per Adult

That’s the starting point for how much of everything else to make.

Each guest usually takes a little of 3 or 4 toppings, not everything on the table.

3. Make 3 Or 4 Homemade Toppings

Caramelized onions, sauteed mushrooms, pickled onions and pimento cheese make the bar feel special.

Put them next to the basics: lettuce, tomato, onion, pickles and sliced cheese.

4. Offer A Few Bun Choices

Brioche, potato, sesame and pretzel buns, plus slider buns and lettuce wraps.

Toast them on the grill for 30 seconds right before serving.

5. Make A Homemade Burger Sauce

Mayo, ketchup, relish, mustard and a splash of vinegar. It takes 5 minutes and it’s the thing guests ask about.

Make it 2 days ahead so the flavors come together.

6. Offer 4 To 6 Sauces

Burger sauce, garlic aioli, chipotle mayo and BBQ sauce, plus ketchup and mustard.

Plan about 3 tablespoons of sauce per person in total.

7. Use Squeeze Bottles

Squeeze bottles for every sauce move the line faster. Label each one with tape.

Fill them the day before and keep them in the fridge.

8. Keep Warm Toppings Warm

A mini slow cooker dip warmer keeps caramelized onions or mushrooms warm.

Make caramelized onions the day before, since they take about 40 minutes.

9. Keep Cold Toppings On Ice

An ice chilled condiment server keeps lettuce, tomato, guacamole and pimento cheese cold.

Refill small bowls from the fridge instead of putting out big ones.

10. Make Pickles And Pickled Onions Early

Refrigerator pickles, pickled onions and relishes get better as they sit. Make them 3 to 5 days ahead.

Serve them straight from wide mouth mason jars with small tongs.

11. Plan 2 Or 3 Sides

Fries, onion rings, tater tots, coleslaw and pasta salad are the favorites.

Plan about 1/2 cup of each side per person if you’re serving two.

12. Bake Fries Instead Of Frying

Oven fries on sheet pans are easier for a crowd than deep frying.

A dual basket air fryer cooks two batches at once.

13. Keep Fried Foods Crispy On A Rack

Spread fries, rings and tots on wire racks over sheet pans in a 200°F oven in a single layer.

Piling them up makes them soggy.

14. Salt Fries Right Away

Salt fries the moment they come out of the oil or oven, when the salt will actually stick.

Bring out small batches every 15 minutes.

15. Serve Sides In Paper Cones

Paper fry cones make sides easy to carry and look fun.

Add a dipping sauce cup to each.

16. Add A Crunchy Topping

Crispy onion straws or fried jalapenos add crunch to every burger.

Keep them in an open bowl so they don’t steam and go soft.

17. Choose A Vinegar Slaw For Hot Days

Vinegar coleslaw has no mayo, so it holds up much better outside.

Make it a few hours ahead so the cabbage softens a little.

18. Add A Sweet Finish

A mini milkshake bar or ice cream sundae bar is the perfect ending.

Set it on its own small table so it doesn’t clog the burger line.

19. Set The Line In The Right Order

Plates and baskets, buns, burgers and cheese, warm toppings, cold toppings on ice, sauces, then sides at the end.

Put the milkshake bar on a separate table.

20. Label Everything

Use food label tent cards for every sauce and topping, especially anything spicy.

Note which items are vegetarian or gluten-free.

21. Plan For Dietary Needs

Every topping and side here is meat-free except turkey bacon, so keep it in its own bowl.

Lettuce wraps and oven fries are gluten-free. Beer-battered onion rings and pasta salad are not.

22. Make Kids Happy

Fries, tots and the milkshake bar will be the kids’ favorite part.

Keep a small bowl of plain ketchup and mustard at their height.

23. Prep Ahead So Party Day Is Easy

3 to 5 days before, make pickles, pickled onions and relish. 2 days before, make the sauces and pimento cheese. The day before, caramelize onions, make pasta salad and cut potatoes, storing them in water.

On party day, saute mushrooms, toss the slaw, start fries 30 minutes before eating and make guacamole last.

24. Keep Food Safety Simple

Mayo sauces, guacamole, pimento cheese and slaw need to stay at 40°F or below. Hot toppings should stay at 140°F or above.

Throw out anything that sits out more than 2 hours (1 hour above 90°F).

25. Save The Leftovers

Pickles and pickled onions keep for weeks, and sauces keep about a week.

Reheat leftover fries and tots in the air fryer at 400°F for 4 to 5 minutes.

HOW MUCH TO MAKE FOR A HAMBURGER PARTY BAR

These numbers assume adults eating 1 1/2 burgers each and taking a little of 3 or 4 toppings.

Item	Per Person	10 Guests	25 Guests	50 Guests
Sauces (total)	3 tbsp	2 cups	4 3/4 cups	9 1/2 cups
Caramelized onions	2 tbsp	2 large onions	4 large onions	8 large onions
Sauteed mushrooms	2 tbsp	8 oz	1 1/4 lbs	2 1/2 lbs
Pickles	3 chips	1 jar	2 jars	3 jars
French fries (raw potatoes)	1/3 lb	3 1/2 lbs	8 1/2 lbs	17 lbs
Coleslaw or pasta salad	1/2 cup	5 cups	12 1/2 cups	25 cups
Milkshakes	1 small (6 oz)	1/2 gallon ice cream	1 1/2 gallons	3 gallons

WHAT A HAMBURGER PARTY BAR COSTS

Homemade sauces cost a fraction of bottled ones and taste better. Potatoes, onions and cabbage are some of the cheapest produce you can buy, so fries, onion rings and slaw stretch your budget further than chips.

HAMBURGER PARTY BAR FAQ

What Toppings Should A Burger Bar Have?

Lettuce, tomato, onion, pickles and cheese, plus 3 or 4 homemade toppings like caramelized onions, sauteed mushrooms, pickled onions and pimento cheese.

What Sides Go With Burgers For A Party?

Fries, onion rings, tater tots, coleslaw and pasta salad. Pick 2 or 3 and plan about 1/2 cup of each per person.

How Do You Keep Fries Crispy For A Party?

Hold them in a single layer on a wire rack in a 200°F oven and bring out small batches every 15 minutes.

12 HAMBURGER PARTY BAR IDEAS

Add one or two of these extra bars next to your burger station, or pick one as the theme for the whole party.

1. Loaded French Fry Bar

A tray of crispy fries with warm toppings like cheese sauce, chili and turkey bacon. Guests load their own.

It’s the most popular add-on to any burger party.

What You’ll Need:

• Oven fries held on racks
• Cheese sauce and chili in slow cookers
• Turkey bacon, green onions, jalapenos and sour cream
• Paper cones or boats

How to Set It Up:

1. Bake fries in batches and bring out fresh trays every 15 minutes.
2. Keep warm toppings in slow cookers.
3. Put cold toppings on ice.
4. Set out paper cones first.

Shop the Station:

• Paper fry cones
• Mini slow cooker

2. Game Day Fry Bar

Fries, sweet potato fries and tots with a lineup of dipping sauces. Perfect for football parties.

Guests can grab a cone of fries between plays.

What You’ll Need:

• Regular fries, sweet potato fries and tots
• 5 or 6 dipping sauces
• Cheese sauce
• Team-colored cones and napkins

How to Set It Up:

1. Bake a different fry in each batch.
2. Line sauces up in squeeze bottles.
3. Decorate in team colors.
4. Refill during halftime.

Shop the Station:

• Dual basket air fryer
• Football party plates

3. Fries Board

Pile a big board with different fries and small bowls of dipping sauces. It’s a fun centerpiece for a small group.

Works great next to a burger board.

What You’ll Need:

• 2 or 3 kinds of fries
• Onion rings
• 4 to 6 dipping sauces in small bowls
• A large board lined with parchment

How to Set It Up:

1. Line the board with parchment.
2. Place the sauce bowls first.
3. Pile fries and rings around them.
4. Serve right away while hot.

Shop the Station:

• Large serving board
• Small ramekins

4. Milkshake Bar

Mini milkshakes in jars with sprinkles, whipped cream and candy. The perfect sweet finish for a burger party.

Make a few flavors ahead and keep them in the freezer, or blend to order.

What You’ll Need:

• Vanilla and chocolate ice cream
• Milk and a blender
• Whipped cream, sprinkles, cherries and crushed cookies
• Mini jars and straws

How to Set It Up:

1. Blend batches and pour into mini jars.
2. Keep them on a tray of ice.
3. Set toppings in small bowls.
4. Add striped straws.

Shop the Station:

• Mini milk bottles
• Paper straws

5. Pickle Bar

Dill chips, spears, bread and butter pickles, pickled onions and pickled jalapenos. Pickle lovers go crazy for it.

It’s a fun, unexpected addition to any burger party.

What You’ll Need:

• 3 or 4 kinds of pickles
• Pickled red onions and jalapenos
• Small tongs or forks
• Mason jars and labels

How to Set It Up:

1. Serve each pickle in its own jar.
2. Label each one.
3. Keep the bar cold.
4. Add a small bowl for toothpicks.

Shop the Station:

• Mason jars
• Pickle forks

6. Loaded Tater Tot Bar

Crispy tots with cheese sauce, turkey bacon, sour cream and green onions.

Kids and adults both love it, and tots hold up better than fries.

What You’ll Need:

• Tater tots baked on sheet pans
• Cheese sauce
• Turkey bacon, green onions and sour cream
• Paper boats

How to Set It Up:

1. Bake tots and keep them on racks in a warm oven.
2. Put cheese sauce in a dip warmer.
3. Set cold toppings on ice.
4. Refill every 15 minutes.

Shop the Station:

• Sheet pans
• Paper food boats

7. Burger Toppings Platter

One big platter with lettuce, tomato, onion, pickles, cheese and avocado arranged in rows. It looks great and saves table space.

Perfect for a smaller cookout.

What You’ll Need:

• Lettuce leaves and sliced tomatoes
• Red onion rings and pickles
• Cheese slices and avocado
• A large platter

How to Set It Up:

1. Arrange each topping in its own row.
2. Keep it chilled until serving.
3. Set it right after the burgers.
4. Refresh it every hour.

Shop the Station:

• Large serving platter
• Chilled serving tray

8. Lettuce Wrap Burger Bar

A low carb option with crisp lettuce leaves instead of buns. Great for guests who skip bread.

Butter lettuce and iceberg work best.

What You’ll Need:

• Large butter or iceberg lettuce leaves
• All the usual toppings and sauces
• Avocado and tomato
• Paper wraps to hold them

How to Set It Up:

1. Wash and dry the lettuce well.
2. Keep leaves cold until serving.
3. Put them next to the buns.
4. Wrap the bottom in paper so it’s easy to eat.

Shop the Station:

• Salad spinner
• Burger wrap paper

9. Retro 50s Diner Party

https://www.pinterest.com/pin/5418462027661932

Burgers, fries and milkshakes with checkered tablecloths and retro signs. A fun theme for birthdays.

Kids and grandparents both love it.

What You’ll Need:

• Burgers and fries in baskets
• Milkshake bar
• Red and white checkered tablecloth
• Retro diner signs and records

How to Set It Up:

1. Serve everything in red baskets.
2. Use a checkered tablecloth.
3. Add a jukebox playlist.
4. Put the milkshakes on the counter.

Shop the Station:

• Checkered tablecloth
• Burger baskets

10. Burger And Fries Birthday

A fast food themed birthday with burgers, fries and shakes. Easy, fun and kid-approved.

Burger and fry balloons make the decorations easy.

What You’ll Need:

• Sliders and fries
• Ketchup and mustard
• Milkshakes
• Burger and fry balloons

How to Set It Up:

1. Set the table at kid height.
2. Serve sliders already in buns.
3. Put fries in cones.
4. Finish with a milkshake bar.

Shop the Station:

• Fast food party balloons
• Paper fry cones

11. Onion Ring Tower

A tall stack of crispy onion rings on a stand makes a fun centerpiece for the sides table.

Serve it with two or three dipping sauces.

What You’ll Need:

• Onion rings, fried or baked
• An onion ring tower stand or a wooden dowel
• Burger sauce, chipotle mayo and BBQ sauce

How to Set It Up:

1. Fry or bake rings close to serving.
2. Stack them on the stand.
3. Put sauces around the base.
4. Refill with fresh rings often.

Shop the Station:

• Onion ring tower stand
• Dipping sauce cups

12. Cookout Sides Table

A separate table with 3 or 4 sides keeps the burger line moving and gives guests more to choose from.

Pick one potato side, one slaw, one salad and one fresh option.

What You’ll Need:

• Fries or potato salad
• Vinegar coleslaw
• Pasta salad
• Corn on the cob or watermelon

How to Set It Up:

1. Set it next to the burger station.
2. Keep mayo-based sides on ice.
3. Put serving spoons in every bowl.
4. Label anything spicy or gluten-free.

Shop the Station:

• Salad bowls on ice
• Serving spoons

15 HOMEMADE TOPPINGS, SAUCES AND SIDES

Each recipe makes enough for about 8 to 10 burgers or servings. Double or triple for a bigger crowd.

1. Homemade Burger Sauce

https://www.pinterest.com/pin/447334175504837597

A creamy, tangy, slightly sweet sauce that tastes like the one from your favorite burger joint.

Make it a day ahead so the flavors blend.

Ingredients:

• 1 cup mayo
• 1/4 cup ketchup
• 2 tbsp yellow mustard
• 3 tbsp dill pickle relish
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp pickle juice

Instructions:

1. Whisk everything together in a bowl.
2. Taste and adjust with more pickle juice or paprika.
3. Cover and chill at least 1 hour.
4. Transfer to a squeeze bottle for serving.

2. Caramelized Onions

https://www.pinterest.com/pin/21744010688045861

Sweet, jammy onions cooked low and slow until deep golden brown.

They take about 40 minutes, so make them the day before and reheat.

Ingredients:

• 4 large yellow onions, thinly sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tsp brown sugar (optional)
• 1 tbsp water or broth as needed

Instructions:

1. Melt the butter with the oil in a large skillet over medium heat.
2. Add the onions and salt and cook 10 minutes, stirring often, until soft.
3. Lower the heat and cook 30 to 40 minutes more, adding a splash of water if they stick, until deep golden.
4. Stir in the brown sugar and keep warm in a mini slow cooker.

3. Sauteed Mushrooms And Onions

Garlicky mushrooms and onions cooked in butter with a splash of Worcestershire.

Cook the mushrooms in batches so they brown instead of steaming.

Ingredients:

• 1 lb cremini mushrooms, sliced
• 1 onion, sliced
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme
• Salt and pepper

Instructions:

1. Melt the butter over medium-high heat and cook the onion 5 minutes.
2. Add the mushrooms and cook 8 to 10 minutes, until browned.
3. Stir in the garlic, thyme and Worcestershire and cook 1 minute.
4. Season and keep warm.

4. Quick Pickled Red Onions

Bright pink, tangy onions that add crunch and color to any burger.

Ready in 30 minutes and they keep for 2 weeks in the fridge.

Ingredients:

• 2 red onions, thinly sliced
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1/2 tsp peppercorns (optional)

Instructions:

1. Pack the onions into a jar.
2. Heat the vinegar, water, sugar and salt until dissolved.
3. Pour over the onions and add the peppercorns.
4. Let sit at least 30 minutes, then refrigerate.

5. Garlic Aioli

A creamy garlic sauce that’s great on burgers and even better with fries.

Roasting the garlic first makes it sweeter and milder.

Ingredients:

• 1 cup mayo
• 3 cloves garlic, finely grated (or 1 head roasted garlic)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper
• 1 tbsp chopped parsley

Instructions:

1. Whisk the mayo, garlic, lemon juice and Dijon.
2. Season with salt and pepper.
3. Stir in the parsley.
4. Chill at least 30 minutes before serving.

6. Chipotle Mayo

Smoky, spicy mayo made with chipotle peppers in adobo.

Add more adobo sauce if your crowd likes heat.

Ingredients:

• 1 cup mayo
• 2 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce
• Juice of 1 lime
• 1/2 tsp garlic powder
• Pinch of salt

Instructions:

1. Blend or whisk everything until smooth.
2. Taste and add more adobo for more heat.
3. Chill 30 minutes.
4. Serve in a squeeze bottle.

7. Crispy Onion Straws

Thin, crispy fried onion strings to pile on top of burgers.

Soaking the onions in buttermilk makes the coating stick.

Ingredients:

• 2 large onions, very thinly sliced
• 1 1/2 cups buttermilk
• 1 1/2 cups flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• Oil for frying

Instructions:

1. Soak the onion slices in buttermilk for 30 minutes.
2. Mix the flour and seasonings.
3. Toss the onions in the flour and shake off the excess.
4. Fry in small batches at 375°F for 2 to 3 minutes, until golden, and drain on a rack.

8. Oven Baked French Fries

Crispy, golden fries baked in the oven instead of fried.

Soaking the cut potatoes in cold water is the secret to crispiness.

Ingredients:

• 3 1/2 lbs russet potatoes, cut into 1/4-inch sticks
• 1/4 cup olive oil
• 2 tbsp cornstarch
• 1 1/2 tsp salt
• 1 tsp garlic powder

Instructions:

1. Soak the cut potatoes in cold water for 30 minutes, then dry them very well.
2. Toss with the cornstarch, then the oil and seasonings.
3. Spread in a single layer on two sheet pans.
4. Bake at 425°F for 30 to 35 minutes, flipping halfway, until crisp.

9. Baked Sweet Potato Fries

Sweet potato fries with crispy edges and a little smoked paprika.

Serve them with the chipotle mayo for dipping.

Ingredients:

• 3 lbs sweet potatoes, cut into 1/4-inch sticks
• 2 tbsp cornstarch
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt

Instructions:

1. Toss the sweet potatoes with the cornstarch until lightly coated.
2. Add the oil and seasonings and toss again.
3. Spread in a single layer with space between fries.
4. Bake at 425°F for 25 to 30 minutes, flipping once.

10. Beer Battered Onion Rings

Thick, crunchy onion rings with a light, puffy batter.

Use sparkling water instead of beer for a family-friendly version that’s just as crispy.

Ingredients:

• 2 large sweet onions, sliced into 1/2-inch rings
• 1 1/2 cups flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp paprika
• 1 1/2 cups cold beer or sparkling water
• Oil for frying

Instructions:

1. Separate the onion rings and toss them in 1/2 cup of the flour.
2. Whisk the remaining flour, baking powder, salt and paprika with the cold beer.
3. Dip the rings in the batter and let the excess drip off.
4. Fry at 375°F for 2 to 3 minutes per side and drain on a rack.

11. Loaded Tater Tots

Crispy tots covered in melted cheese, turkey bacon, sour cream and green onions.

Bake them on a sheet pan and serve straight from the pan.

Ingredients:

• 2 lbs frozen tater tots
• 1 1/2 cups shredded cheddar
• 6 slices turkey bacon, cooked and crumbled
• 1/2 cup sour cream
• 3 green onions, sliced
• Jalapenos (optional)

Instructions:

1. Bake the tots according to the package until extra crispy.
2. Top with cheddar and turkey bacon.
3. Bake 3 to 5 minutes more, until the cheese melts.
4. Finish with sour cream, green onions and jalapenos.

12. Refrigerator Dill Pickles

Crunchy, garlicky dill pickle chips with no canning required.

Make them at least 3 days ahead for the best flavor.

Ingredients:

• 6 small cucumbers, sliced into chips
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 1 tbsp salt
• 1 tbsp sugar
• 4 cloves garlic
• 1 bunch fresh dill
• 1 tsp mustard seeds

Instructions:

1. Pack the cucumbers, garlic and dill into jars.
2. Heat the vinegar, water, salt, sugar and mustard seeds until dissolved, then cool slightly.
3. Pour over the cucumbers.
4. Seal and refrigerate at least 24 hours (3 days is best).

13. Guacamole

Fresh, chunky guacamole that turns any burger into a southwest burger.

Make it right before the party so it stays bright green.

Ingredients:

• 4 ripe avocados
• Juice of 2 limes
• 1/4 red onion, finely diced
• 1 jalapeno, minced
• 1/4 cup chopped cilantro
• 1 small tomato, diced
• 3/4 tsp salt

Instructions:

1. Mash the avocados with the lime juice and salt, leaving some chunks.
2. Stir in the onion, jalapeno, cilantro and tomato.
3. Taste and adjust the salt and lime.
4. Press plastic wrap onto the surface until serving.

14. Pimento Cheese

A creamy, tangy Southern cheese spread that melts beautifully on a hot burger.

Shred the cheese yourself, because pre-shredded cheese makes it grainy.

Ingredients:

• 8 oz sharp cheddar, freshly shredded
• 4 oz cream cheese, softened
• 1/3 cup mayo
• 1 (4 oz) jar diced pimentos, drained
• 1/2 tsp garlic powder
• Pinch of cayenne

Instructions:

1. Beat the cream cheese and mayo until smooth.
2. Stir in the cheddar, pimentos, garlic powder and cayenne.
3. Chill at least 1 hour.
4. Serve with a spoon so guests can add a scoop to their burger.

15. Vinegar Coleslaw

A crunchy, tangy coleslaw with no mayo, so it holds up well outside.

Great piled right onto a burger or served on the side.

Ingredients:

• 1 (14 oz) bag coleslaw mix
• 1/4 red onion, thinly sliced
• 1/3 cup apple cider vinegar
• 1/4 cup olive oil
• 2 tbsp sugar
• 1 tsp celery seed
• 1/2 tsp salt

Instructions:

1. Whisk the vinegar, oil, sugar, celery seed and salt.
2. Toss with the coleslaw mix and onion.
3. Chill at least 1 hour.
4. Toss again before serving.

If you only make one thing from scratch, make the burger sauce. It takes 5 minutes, it costs almost nothing, and it’s the thing guests ask about after the party.

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