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 Heat grill to medium using Kingsford® Charcoal. Gently combine ground pork, 1/4 cup beer, sage, poultry seasoning black pepper and cayenne in bowl. Shape into 6 (1-inch thick) burgers.
2 Grill burgers about 5 minutes per side until internal temperature reaches 160°F.
3 Meanwhile, sauté onion slices in oil over medium heat until very tender and golden brown. Add remaining 1/4 cup beer and continue cooking until liquid has evaporated.
4 Place 1 hash brown patty on bottom of each toasted bagel; top with slice of cheese. Layer burger, fried egg and onions on top of the cheese. If desired, sprinkle with hot sauce; close sandwich to serve.
Cooking for 6 people

Ingredients


  • Smithfield® fresh ground pork
    2 lb.
  • Budweiser beer*, divided
    0.5 cup
  • dry rubbed sage
    1 tbsp.
  • poultry seasoning
    1 tbsp.
  • black pepper
    0.5 tsp.
  • cayenne pepper
    0.5 tsp.
  • medium onion, thinly sliced
    1
  • olive oil
    1 tbsp.
  • everything bagels (thin or regular), toasted
    6
  • frozen hash brown patties, cooked according to package directions
    6
  • sharp cheddar cheese
    6 slices
  • fried eggs, over easy
    6
  • sriracha or other hot sauce, optional

For safe meat preparation, reference the USDA website.


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