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.

Read More

Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

Read More

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.

Read More

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.

Read More

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 slices
  • Telera rolls or sweet French rolls (split)
  • baby arugula
    1.5 cup
  • smoked roasted almonds (coarsely chopped)
    0.75 cup

Smoky Tomato Aioli

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

Orange Piquillo Relish

  • piquillo peppers (drained, sliced)
    0.75 cup
  • grated orange zest
    1 tsp.
  • peeled, diced oranges
    0.75 cup
  • Castelvetrano olives (pitted, coarsely chopped)
    0.5 cup
  • sherry vinegar
    1 tbsp.
  • extra-virgin olive oil
    1 tbsp.
  • salt
    0.25 tsp.


  • finely chopped or grated red onion
    0.25 cup
  • chopped flat-leaf parsley
    3 tbsp.
  • roasted ground cumin
    1.5 tsp.
  • dried Mexican oregano
    1.5 tsp.
  • salt
    1.25 tsp.
  • freshly ground black pepper
    0.5 tsp.
  • ground chuck
    1.5 lb.
  • finely chopped Spanish chorizo
    8 oz.
  • minced fresh garlic
    4 tsp.

Credit: Sutter Home’s Build a Better Burger

For safe meat preparation, reference the USDA website.

Our Reviews

0 /5
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 130.13ms
  • bvseo-msg: HTTP status code of 404 was returned;

Adventurous Eats

Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.


Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.