For this year’s 4th of July cookout, I wanted to go beyond your average backyard burger. Don’t get me wrong — I love a simple cheeseburger hot off the grill, but for this holiday, with family and friends gathered, I wanted something flavorful, memorable, and just a little over the top.
If I’d had brisket on hand, believe me — I would’ve worked that in. But I didn’t, so I went with what I had — a solid blend of ground beef, some tasty seasonings, and a little burger science to bring it all together.
These burgers ended up with such rich, savory flavor, my wife immediately said, “They taste like meatloaf!” Honestly, I’ll take that as a compliment. So we’re officially calling these Double-Grilled Meatloaf Burgers — a smoky, juicy burger with a little nod to classic meatloaf comfort food.
The Burger Mix:
- 2 lbs 80/20 ground beef
- 1 lb grass-fed 93% lean ground beef
- 2 small sweet Vidalia onions, chopped & sautéed in olive oil
- ½ cup breadcrumbs
- 1 raw egg
- 2 tbsp Great Canadian Steak Seasoning
- 1 tbsp Baccans Original Japanese BBQ sauce
- 1 tbsp olive oil
The onions were a game-changer — sautéing them first adds sweetness and keeps the burgers from getting too dense. The breadcrumbs and egg gave them that meatloaf-style structure that held up great on the grill.
The Cook
I went with a reverse sear, double-grill method, combining smoke and char:
- First stage: Cooked the burgers indirect on my pellet smoker at 350°F for 15 minutes.
- At this point, they temped around 125°F — perfect for a sear finish.
- Second stage: Moved them over to my charcoal Weber grill for 2 minutes per side, giving them that classic char-grilled crust and smoky flavor.
The result? Smoky, juicy, flavorful burgers with a beautiful crust — the best of both worlds.
Don’t Skip the Buns:
A good burger deserves a good bun. I melted some stick butter, brushed it onto the sliced hamburger and hot dog buns, and tossed them under the oven broiler to toast. That golden, buttery crunch? Totally worth the extra few minutes.
The Verdict
Big flavor. Perfect texture. A little smoky, a little charred, and totally satisfying. These burgers were a hit — meatloaf vibes and all.
Check out the TikTok I made of the cook and our buffet spread!
@cookwithwes Fourth of July weekend FEAST! #4thofjuly #cookout #bbq #bbqtiktok #backyardBVQ #weber ♬ เสียงต้นฉบับ – John (Songs Station) – สุขภาพดีกับเภเบิร์ด
Would I make these again?
Absolutely. Next time, maybe I’ll mix in brisket or even try a spicier seasoning combo. But for a 4th of July cookout? These Double-Grilled Meatloaf Burgers hit the spot.
Double-Grilled Meatloaf Burgers
Ingredients
- 2 lbs 80/20 ground beef
- 1 lb grass-fed 93% lean ground beef
- 2 small sweet Vidalia onions chopped
- 1 tablespoon olive oil for sautéing onions
- ½ cup breadcrumbs
- 1 large egg
- 2 tablespoons Great Canadian Steak Seasoning
- 1 tablespoon Baccans Original Japanese BBQ Sauce
- Burger buns
- 2-3 tablespoons butter for toasting buns
Instructions
- Chop the Vidalia onions and sauté them in olive oil over medium heat until soft and lightly caramelized. Let cool slightly.
- In a large mixing bowl, combine the ground beef, sautéed onions, breadcrumbs, egg, steak seasoning, and Japanese BBQ sauce. Mix gently until just combined—don’t overwork the meat.
- Form the mixture into burger patties, making them slightly larger than your buns to allow for shrinkage during cooking.
- Preheat your pellet smoker to 350°F.
- Cook the burgers indirect on the smoker for 15 minutes, or until they reach an internal temperature of about 125°F.
- While the burgers smoke, melt the butter and brush it onto the sliced burger buns. Place the buns under your oven broiler and toast until golden brown.
- Transfer the burgers to a hot charcoal grill and sear for 2 minutes per side to develop a crust and finish cooking.
- Remove burgers from the grill and let rest for a few minutes before serving on the toasted buns with your favorite toppings.
