Let's get grilling

1 Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
2 To make the smoky tomato aioli, place the tomatoes and garlic in a food processor and process until smooth. Add the mayonnaise and paprika and blend. Transfer to a bowl, cover and refrigerate.
3 To make the orange piquillo relish, combine all of the ingredients in a bowl and mix well. Cover and refrigerate.
4 To make the patties, combine the onion, parsley, cumin, oregano, salt and pepper in a large bowl and mix well. Add the ground chuck and chorizo and mix gently but thoroughly. Shape into six ½-inch thick patties. Sprinkle garlic on both sides and gently press in.
5 Brush the grill rack with vegetable oil. Place the meat patties on the oiled rack. Grill uncovered until they reach an internal temperature of 160°F. During the last 2 minutes of grilling, top each patty with cheese and place rolls cut sides down on the grill until lightly toasted.
6 To assemble the burgers, spread smoky tomato aioli on the toasted sides of each roll. Layer each roll bottom with arugula and a cheese-topped patty. Top each patty with a dollop of orange-piquillo relish and a sprinkle of smoked almonds. Add the roll tops and serve.
Cooking for 6 people


Main Ingredients

  • vegetable oil for brushing grill rack
  • Manchego cheese
    6 (1 oz.) slices
  • Telera rolls or sweet French rolls (split)
  • baby arugula
  • smoked roasted almonds (coarsely chopped)
    3/4 cup

Smoky Tomato Aioli

  • drained marinated sun-dried tomatoes
    1/4 cup
  • garlic (crushed)
    1 clove
  • mayonnaise
    1/2 cup
  • hot smoked Spanish paprika
    1 teaspoon

Orange Piquillo Relish

  • piquillo peppers (drained, sliced)
    3/4 cup
  • grated orange zest
    1 teaspoon
  • peeled, diced oranges
    3/4 cup
  • Castelvetrano olives (pitted, coarsely chopped)
    1/2 cup
  • sherry vinegar
    1 tablespoon
  • extra-virgin olive oil
    1 tablespoon
  • salt
    1/4 teaspoon


  • finely chopped or grated red onion
    1/4 cup
  • chopped flat-leaf parsley
    3 tablespoons
  • roasted ground cumin
  • dried Mexican oregano
  • salt
  • freshly ground black pepper
    1/2 teaspoon
  • ground chuck
  • finely chopped Spanish chorizo
    8 ounces
  • minced fresh garlic
    4 teaspoons

Credit: Sutter Home’s Build a Better Burger

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