An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Grilled Pork Banh Mi Burger

This Vietnamese-inspired burger features grilled pork and crunchy pickled vegetables that add freshness and flavor.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 1 ½ lb ground pork
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 tsp. soy sauce
  • 4 sliced French rolls

Toppings

  • 1 daikon radish, peeled and julienned
  • 2 carrots, peeled and julienned
  • ¼ cup fresh cilantro leaves
  • ½ cucumber, halved, seeded and thinly sliced
  • jalapeños, thinly sliced, to taste
  • ¼ cup mayonnaise

Marinade

  • ¾ cup white vinegar
  • ¼ cup sugar
  • ¼ cup water
  • 1 tsp. kosher salt


1 Food Prep

  • In a medium bowl, combine the vinegar, water, sugar, and 1 tsp. kosher salt and stir. Once the sugar and salt have completely dissolved, place julienned radish and carrots in a large resealable plastic bag, cover with the liquid, then seal the bag while removing as much air as possible. Place the bag in the refrigerator for at least 2 hours or overnight to allow the vegetables to marinate. 

  • In a medium bowl, combine the ground pork, 1 tsp. soy sauce, 1 tsp. kosher salt and ½ tsp. ground black pepper, and blend well. Form the meat into 4 patties. 

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly. 

  • Place patties on the grill and sear for approximately 3–4 minutes per side.  

  • Move the patties onto the indirect, cooler side of the grate, cover, and allow to cook for about 5 minutes, until they reach an internal temperature of 160°F on a digital meat thermometer. Remove the burger patties from the grill.  

  • To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are. 

  • Drain the liquid from the pickled carrots and radish.  

  • Assemble burgers by spreading mayonnaise on the buns, place a patty on the bottom bun, followed by sliced cucumber, sliced jalapeños (to taste), pickled vegetables and cilantro. Add the top bun and serve immediately. 

Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal. 

For safe meat preparation, reference the USDA website.

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