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 Add shredded hash brown potatoes, beaten egg, and dry rub to a medium mixing bowl and blend well. Lay a sheet of wax paper on a baking sheet pan. Set a 3.5-inch ring mold on the wax paper and pack approximately 1 cup of hash brown mixture into the mold to create 1-inch thick disk. Repeat until you have 8 discs. Place the sheet pan in the freezer for 15–20 minutes until the discs are firm but not fully frozen.
2 In a medium saucepan, add approximately 4 inches and heat over medium-high heat. When the oil begins to shimmer, gently add 2 hash brown disks to the oil and fry for approximately 3–4 minutes until golden brown and cooked through (note: hash browns will float to the top of the oil when completely cooked). Remove the hash brown “buns” from the oil and set on paper towels to drain. Repeat the cooking process until all 8 discs are fried.
3 Prepare grill for medium-high heat cooking, approximately 400°F. Divide beef into 4 patties and season liberally on both sides with Kosher salt and ground black pepper.
4 Grill patties for 3–4 minutes per side until they reach an internal temperature of 160°F, adding a slice of cheese to each during the last minute of cooking. To assemble burgers, place patties on a fried hash brown bun, add 2 slices of bacon to each, drizzle with BBQ sauce, then top with the remaining has brown patties. Serve immediately.
Cooking for 4 people



  • shredded hash brown potatoes (thawed)
    8 cup
  • large eggs (beaten)
  • of your favorite BBQ dry rub seasoning
    4 tsp.
  • canola oil or peanut oil for frying
  • ground beef (preferably an 80/20 blend)
    1.5 lb.
  • Kosher salt and ground black pepper
  • bacon (cooked)
    8 slices
  • sharp cheddar cheese
    4 slices
  • of your favorite BBQ sauce
    0.25 cup
  • hamburger buns
  • wax paper
  • baking sheet pan

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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