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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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.

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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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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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Let's get grilling

1 To make the mojito dip, blend the oil, vinegar, garlic and salt. Set aside.
2 Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F.
3 Make the slider “buns.” Cut both ends from the plantains and remove skins. Slice into 1-inch pieces.
4 Add 3 teaspoons salt to a bowl of water and soak the plantains for at least 10 minutes.
5 Add oil to a heavy skillet and place on grill. Once hot, add plantains in batches, turning until golden brown on all sides. Remove from oil and drain on a paper towel-lined tray.
6 With a plate, flatten the fried plantains, and return to hot oil until golden brown and crispy. Use the same oil to fry the queso tropical, dropping the oil temperature to medium, and fry until golden brown, flipping as needed. Set aside to drain on paper towels.
7 Remove the plantains from the oil and toss with the mojito dip. Set aside.
8 To make the cilantro lime aioli, place mayonnaise, lime juice, garlic and cilantro in a blender and puree. Season to taste with salt and pepper.
9 Season beef with sazon and garlic powder. Grill about 5–8 minutes total, flipping once halfway through cooking. For your safety, please reference the USDA safe cooking temperatures. While the burgers are cooking, briefly grill the salami until lightly charred, about one minutes per side.

Place sliders onto fried tostones, top with 1 slice of salami and cheese, and 1 ounce cilantro aioli. Cover with another tostone and serve hot.


Cooking for 8 people


For the Mojito Dip

  • olive oil
    0.25 cup
  • white vinegar
    0.25 cup
  • garlic
    4 cloves
  • kosher salt
    0.5 tsp.

For the Tostones Buns

  • green plantains
  • canola or vegetable oil
    2 cup
  • salt
    2 tsp.
  • sliced queso tropical
    8.25 inch

For the Cilantro Lime Aioli

  • mayonnaise
    0.5 cup
  • fresh lime juice
    2 tbsp.
  • garlic
    2 cloves
  • cilantro, cleaned
    1 bunch
  • kosher salt, to taste
  • ground black pepper, to taste

For the Sliders

  • 2 oz. ground beef patties
  • Goya Adobo Sazon
    1 tbsp.
  • garlic powder
    1 tbsp.
  • sliced Dominican salami
    8.25 inch

For safe meat preparation, reference the USDA website.

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