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 Prepare grill for medium-high heat cooking, approximately 400°F.
2 Roughly chop the uncooked bacon and place in the freezer for approximately 15 minutes until it begins to firm but hasn’t frozen through. Once partially frozen, feed it through the grinder attachment of a stand mixer or place in a food processor and roughly chop.
3 Once the bacon has been properly ground, gently mix in the chopped cooked bacon then form into 4 burger patties. Season patties lightly on both sides with BBQ dry rub seasoning.
4 Place patties on the grill and cook until they reach a minimum internal temperature of 160°F. Remove the burger patties from the grill. Assemble burgers by spreading BBQ sauce on the buns, place patty on the bottom bun, followed by shredded iceberg lettuce, and 2–3 slices of tomatoes. Add the top bun and serve immediately.
Cooking for 4 people



  • uncooked bacon
    1.5 lb.
  • bacon (cooked and finely chopped)
    0.5 lb.
  • of your favorite BBQ dry rub seasoning
    2 tbsp.
  • shredded iceberg lettuce
    2 cup
  • large tomatoes (sliced)
  • of your favorite BBQ sauce
    0.5 cup
  • Kaiser rolls (split and lightly toasted)

Additional Tools

  • Stand mixer with meat grinder attachment or food processor

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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