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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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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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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Greek Chicken Kofta Burgers

These Greek chicken kofta burgers are full of irresistible flavor and are a great alternative for beef or lamb.

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Cooking for 6 people


For the onions

  • 1 red onion, thinly sliced
  • 0.5 cup apple cider vinegar
  • 1 tbsp. granulated sugar
  • 1.5 tsp. kosher salt

For the burger

  • 0.5 small yellow onion, finely minced
  • 1 cup loosely packed parsley, minced
  • 2 cloves garlic, minced
  • 1.5 lb. ground chicken (mix of light and dark meat, if possible)
  • 1.25 tsp. kosher salt
  • 0.5 tsp. paprika
  • 0.25 tsp. ground cumin
  • 0.5 tsp. allspice
  • 0.5 tsp. fresh ground black pepper
  • 1 dash cinnamon

For assembling

  • 6 buns, lightly toasted if desired (can substitute pita bread)
  • Butter lettuce and tzatziki

1 Food Prep

To start, prepare your pickled onions. Place your sliced red onions into a bowl or jar. 

Then, in a measuring cup, combine 1 cup of hot or water with the apple cider vinegar, sugar and salt. Stir to dissolve. 

Pour your mixture over the onions, making sure they’re completely covered and let them sit for 1 hour. 

You can store your onions for up to 3 weeks. You likely won’t need them all for this recipe, but they’re delicious on sandwiches, salads and many other dishes.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 450°F (High Heat)

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.

  • Use your hands to blend all of the burger ingredients together in a mixing bowl. Carefully form your patties into 4–5 oz. patties, wetting your hands or using wax paper if necessary to prevent sticking. 

  • The patties will be soft, so gently place them on the grate directly over the coals and cook, turning only once, until it reaches an internal temperature of 165ºF. This should take about 12–15 minutes total.

  • Toast the buns on the cooler side of the grate for 2 to 3 minutes until toasted and warm.

  • To assemble your burgers, place your patties on the bottom halves of the buns. Top with lettuce, pickled onions and tzatziki sauce. Serve hot and enjoy!

For safe meat preparation, reference the USDA website.

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