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 In a large bowl, combine pork, beef, onion, oats, egg, Worcestershire sauce, and dried herbs and spices. Season with 1 teaspoon salt, 1/2 teaspoon pepper and use your hands to gently combine and incorporate all ingredients.
2 Form the mixture into 4 burger patties.
3 Meanwhile, prepare a grill using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F.
4 Place the burgers on the grill and cook them until browned and cooked through, flipping once halfway through, 8 to 10 minutes total. For your safety, please reference the USDA safe cooking temperatures. Remove patties from grill, allow to rest for 3 minutes.
5 Brush the bread slices with butter and toast them on the grill, a minute or two each side. Add a slice of cheese for the last minute and let it melt slightly.
6 Spread Dijon onto half the toasted bread.

Place the burgers on the mustard, top with sauerkraut and the other slice of toasted bread. Serve immediately.

Cooking for 4 people


  • ground lean pork
    0.5 lb.
  • ground beef
    0.5 lb.
  • onion, finely diced
    0.25 cup
  • quick cooking oats
    0.75 cup
  • egg, lightly beaten
  • Worcestershire sauce
    2 tsp.
  • garlic powder
    0.5 tsp.
  • dried sage
    0.5 tsp.
  • dried thyme
    0.5 tsp.
  • ground allspice
    0.25 tsp.
  • cayenne pepper
    0.25 tsp.
  • kosher salt
    1 tsp.
  • freshly ground black pepper
    0.5 tsp.
  • melted butter, for bread
    2 tbsp.
  • rye or pumpernickel marble bread
    8 slices
  • Swiss or Gruyere cheese
    4 slices
  • Dijon mustard
    0.25 cup
  • sauerkraut, drained
    1 cup

For safe meat preparation, reference the USDA website.

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