How to organise a hamburger competition

A hamburger competition needs more structure than a regular barbecue. Decide the competition format first, then handle registrations, dietary requirements, teams, judges and the match schedule before buying food. On the day, separate cooking stations from the buffet and drinks area, and give judges their forms before the first burger goes on the grill. This plan covers the sequence, equipment and small deadlines that are easy to miss.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Send invitations
2
Process registrations
3
Collect dietary requirements
4
Set competition rules
2 people
5
Confirm judges
6
Assign teams
7
Create the match schedule
8
Design ballot papers
9
Check the shopping list
2 people
10
Check barbecues
2 people
11
Do the shopping
2 people
12
Chill drinks
2 people
13
Wash vegetables
2 people
14
Cut vegetables
2 people
15
Prepare sauces
2 people
16
Print the jury forms
17
Prepare the venue
3 people
18
Set up tables
3 people
19
Set up chairs
2 people
20
Set up competition stations
4 people
21
Set up barbecues
3 people
22
Light the barbecues
2 people
23
Set up buffet
3 people
24
Set up the drinks station
2 people
25
Set up the jury table
2 people

Event

26
Receive participants
3 people
27
Explain competition rules
28
Distribute ingredients
4 people
29
Have burgers prepared
4 people
30
Guide participants
2 people
31
Refill drinks
2 people
32
Restock the buffet
2 people
33
Serve jury burgers
3 people
34
Collect judging forms
35
Add up the scores
2 people
36
Announce the winner
37
Serve food and drinks
3 people
38
Chill leftovers safely
2 people

Aftercare

39
Collect waste
3 people
40
Let barbecues cool down
2 people
41
Wash dishes
3 people
42
Clear tables and chairs
4 people
43
Clean the venue
3 people
44
Clean the barbecues
2 people
45
Return materials
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 2
Tablesqty 8
Chairsqty 60
High tablesqty 4
Tablecloth coversqty 8

Equipment

Barbecuesqty 4
Gas cylindersqty 4
Coolersqty 4
Extension cordsqty 3
Thermometersqty 6
Stopwatchesqty 4

Kitchen

Cutting boardsqty 8
Chef's knifeqty 6
Mixing bowlsqty 10
Grill tongsqty 8
Spatulasqty 8
Measuring cupsqty 4
Aluminum traysqty 12
Ice packsqty 20

Tableware

Platesqty 80
Cutlery setsqty 80
Reusable cupsqty 100
Wine glassesqty 40
Serving plattersqty 12
Serving spoonsqty 8

Decorations

Buntingqty 6
Table numbersqty 12
Match ticketsqty 12

Lighting

String lightsqty 4

Catering

Drink dispensersqty 3
Coffee machinesqty 2
Thermos flasksqty 4
Kettlesqty 2
Chalkboardsqty 4
Prize trophy
Groceries

Cleaning

Waste binsqty 4
Washing-up tubsqty 3
Handwashing sink
Cleaning clothsqty 12
Dustpan and brushqty 2
Mop headsqty 2
Toilet brushqty 2

Tips

Set the rules before sending invitations. Define team size, cooking time, scoring categories and whether ingredients are fixed or open; otherwise team assignments and the match schedule will keep changing.
Close registrations early enough to assign teams and collect dietary requirements. Allow at least 7 days before the event to confirm numbers, judge availability and the amount of food and drinks.
Prepare the judging system before setup day. Print ballot papers and jury forms, number the tables and prepare match tickets so judges can record scores without asking which team cooked each burger.
Check every barbecue and gas cylinder before shopping and setup. Test the equipment at least 24 hours beforehand, and keep thermometers and stopwatches at the competition stations rather than at the jury table.
Do food preparation in stages on the event day: wash and cut vegetables, prepare sauces, chill drinks and set up the buffet before lighting the barbecues. Keep raw ingredients separate from serving platters and finished food.

Frequently asked questions

How far in advance should I plan a hamburger competition?: Start planning at least 3 weeks before the event. Send invitations early, then leave 7 days before the competition to process registrations, collect dietary requirements, confirm judges and create the match schedule.
How many judges do I need for a hamburger competition?: Use at least 2 judges so scores are not based on one opinion; 3 judges gives you a clearer result for larger groups. Confirm them before printing the jury forms and ballot papers.
When should I prepare the vegetables and sauces?: Wash and cut vegetables and prepare sauces on the event day, ideally 2 to 4 hours before cooking starts. Keep them chilled until the competition stations and buffet are ready.
When should I light the barbecues?: Light the barbecues only after the stations, ingredients, thermometers and stopwatches are in place. Allow roughly 20 to 30 minutes for the barbecues to heat before the first scheduled round.

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