Hamburger BBQ
This hamburger BBQ recipe is one we like to make for parties and social gatherings because it’s easy to multiply into a big batch to feed a crowd. It also makes an easy dinner, with ground beef and onions simmered in a sweet and tangy sauce. Serve it piled on your favorite sandwich rolls, and adjust the ingredients to suit your taste.
Ingredients and options
This hamburger BBQ gets its sweet and tangy flavor from ketchup, Worcestershire sauce, white vinegar, brown sugar, and yellow mustard. Chopped onions simmer with the ground beef and sauce until the mixture reaches the thickness you like.
I use plain yellow mustard and white vinegar for the familiar PA Dutch flavor I grew up with. You can experiment with other mustard and vinegar choices to suit your taste. Start with the recipe as written, then make small adjustments rather than changing several ingredients at once.
The instructions call for adding the onions after browning and draining the hamburger. If you prefer, you can add them while cooking the beef instead.
Simmering the Hamburger BBQ
After adding the sauce ingredients, stir well so everything is evenly combined. Simmer for about 30 minutes, stirring occasionally and checking the thickness as it cooks.
Aim for a filling that stays on the roll without being dry. Taste before serving and make small adjustments to the sweetness or tanginess, allowing each addition to mix in before adding more.
Choosing your sandwich rolls
For picnics and parties, I usually serve this on standard hamburger rolls. They’re an easy choice when you’re feeding a group.
For a more filling sandwich, a good kaiser roll really rounds out the experience. Its substantial size makes it a good match for a generous helping of hamburger BBQ. Keep the rolls separate from the filling until serving so they don’t get soggy.
Making hamburger BBQ for a crowd
This hamburger BBQ recipe makes about eight generous sandwiches from 2 pounds of ground beef. The yield will vary with the size of your rolls and how much filling you put on each sandwich.
For a larger gathering, double the recipe for about 16 generous sandwiches or triple it for about 24. Multiply all the filling ingredients by the same amount, then adjust to taste.
Use a pot large enough to stir the mixture comfortably, and brown the beef in batches if needed. A larger batch may take longer to reach your preferred thickness, so use the consistency as your guide rather than relying only on the clock.
If you’re serving hot dogs or another main dish alongside the BBQ, guests may take smaller portions. Think about the whole menu when deciding how much to prepare.
Make-ahead, freezing, and reheating
I’ve made this hamburger BBQ a day or two before a gathering and kept it refrigerated until needed. I’ve also made it as much as a month ahead and frozen it when planning for a party.
Divide cooked filling into shallow containers and refrigerate promptly. Keep refrigerated leftovers at 40°F or below and use within 3–4 days of cooking, or freeze for later. Freeze the filling separately from the rolls, and label the containers with the date.
Thaw frozen filling in the refrigerator. Reheat on the stovetop, stirring occasionally, until it reaches 165°F throughout. If it has become too thick, add a small splash of water as needed.
For parties, I keep the hot BBQ in a slow cooker while everyone gets their food together. Reheat refrigerated filling first, then transfer it to a preheated slow cooker and keep it at 140°F or above. Use the slow cooker for holding it hot, rather than reheating cold leftovers.
What to serve with hamburger BBQ
For parties and social gatherings, I’ve served hamburger BBQ alongside hot dogs as a second main sandwich option. Potato salad, baked beans, and other picnic sides round out the meal.
For a family dinner, I’ve served it with home-cut fries and a salad. You can keep the meal simple or build a larger spread depending on the occasion.
Browse all recipes for more ideas to round out your menu.
Hamburger BBQ
Ingredients
Equipment
Method
- Brown the ground beef in a large skillet, breaking it into crumbles as it cooks. Drain the excess grease.
- Add the chopped onions, ketchup, Worcestershire sauce, vinegar, brown sugar, and mustard. Stir to combine.
- Simmer for approximately 30 minutes, stirring occasionally, or until the mixture reaches your desired thickness.
- Serve on sandwich rolls.
