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 tzatziki sauce, shred the cucumber on the coarse side of a box grater. Place in a sieve or thin kitchen towel and squeeze the liquids out to drain. Place in a small bowl. Add the minced garlic, Greek yogurt, half of the chopped mint, and olive oil and blend well. Season with salt and pepper, to taste. Cover and refrigerate for about an hour before serving.
2 In a medium bowl, combine feta, olives, onion, oregano, remaining mint, 1 teaspoon salt and ½ teaspoon pepper. Add lamb and mix lightly with your hands, taking care not to overwork.
3 Form into 4 patties of even thickness. Transfer to a plate, cover loosely with plastic wrap and refrigerate for 30 minutes.
4 Meanwhile, prepare the grill. Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F.
5 Cook the burgers, flipping once, until cooked to your desired doneness, about 5 minutes per side for medium. For your safety , please reference the USDA safe cooking temperatures.
6 When done, set burgers aside to rest for a few minutes.

Serve the lamb burgers folded inside the pita bread with plenty of lettuce, a few slices of tomato and tzatziki sauce on top.

Cooking for 4 people


  • English (hothouse) cucumber, peeled, seeds removed
  • garlic, minced
    1 clove
  • plain Greek yogurt
    1 cup
  • fresh mint leaves, finely chopped, divided
    0.25 cup
  • extra-virgin olive oil
    2 tbsp.
  • kosher salt and ground black pepper, to taste
  • crumbled feta cheese
    0.25 cup
  • Kalamata olives, pitted and chopped
    0.25 cup
  • finely chopped red onion
    0.25 cup
  • fresh oregano leaves, finely chopped
    1 tbsp.
  • ground lamb
    1 lb.
  • small round Greek-style pita breads (4 to 6-inch)
  • small head iceberg lettuce, shredded
  • Roma tomatoes, thinly sliced

For safe meat preparation, reference the USDA website.

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