What would be the best way to go about keeping roughly 10-20lbs of ground beef(pre formed into 3oz patties) cool for a 6-8 hour outdoor event?

My current set up idea is just grabbing two of those hefty Yeti coolers and storing all of the beef in one with ice and keeping the other one pre cooled and stocked with ice. just alternating every hour and refilling with ice to maintain a colder/consistent temp.

Would love any feedback/tips/suggs. especially if it has to do with increasing sanitation/cleanliness. The thought of having raw beef in something that isn't a fridge has me cringing.

I just want an efficient way to keep it cool and clean for a long duration event.

Fridge attached to a heavy duty generator?