Let's get grilling

1 Pickled Ginger and Sesame Slaw Instructions:
Combine all of the ingredients in a medium-sized bowl and refrigerate for at least an hour so all of the ingredients have time to meld.
2 Sriracha-Lime Mayo Instructions:
Combine all of the ingredients in a small bowl and refrigerate until ready to use.
3 Instructions:
Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
4 Form ground beef into four patties and season liberally with kosher salt and pepper. Grill burgers until they reach an internal temperature of 160°F. Spread sriracha-lime mayo on the top and bottom buns, place burger patties on the bottom bun, top with pickled ginger and sesame slaw, add the top bun and serve immediately.
Cooking for 4 people


Main Ingredients

  • ground beef (preferably an 80/20 blend)
  • kosher salt and pepper
  • pickled ginger slaw (recipe follows)
  • sriracha lime mayo (recipe follows)
  • hamburger buns (lightly toasted)

Pickled Ginger and Sesame Slaw

  • broccoli slaw
    12 oz. package
  • pickled ginger (roughly chopped)
    1/2 cup
  • rice wine vinegar
    1/2 cup
  • sugar
    2 tablespoons
  • sesame seeds
    1 tablespoon
  • sesame oil
    1 teaspoon
  • salt
    1 teaspoon

Sriracha-Lime Mayo

  • mayonnaise
    1/4 cup
  • sriracha hot pepper sauce
    1 tablespoon
  • lime juice
    1 tablespoon
Credit: Clint Cantwell

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