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Ingredients
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1.5 lb. ground beef (preferably an 80/20 blend)
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salt and coarse ground pepper
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3 slices cheddar cheese
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3 slices mozzarella cheese
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12 slices white bread
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1 can canola cooking spray
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12 slices cooked bacon (cut in half)
1 Food Prep
Gently form your ground beef into 2 oz. mini slider patties and season both sides of your patties liberally with salt and pepper. Set them aside until you’re ready to grill.
- Sandwich 1 slice of cheddar and 1 slice of mozzarella cheese between 2 slices of bread.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.

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.
- Spray the top and bottom of your cheese sandwiches with canola oil and place them on the grill. Grill your sandwiches for 2–3 minutes per side, gently pressing them with a spatula until the bread is golden brown and the cheese is melted. Then, remove your grilled cheese sandwiches from the grill and cut each of them into 4 squares.
- Now, place your patties on the grill and cook them for about 4 minutes on each side until they reach an internal temperature of 160°F.
- When they’re ready, remove your patties from the grill and place each patty on a grilled cheese section, top with 2 small slices of bacon and another grilled cheese section. Serve immediately.

** Cooking times are approximate. Based on a ¾” burger.


For safe meat preparation, reference the USDA website.

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