Let's get grilling

1 Combine the pimento cheese ingredients in a medium bowl. Mix and refrigerate until needed.
2 Form 12 ground beef patties about 1/4 pounds each and 1/2-inch thick. Then, using the pimento cheese, form 2 ½ tablespoons into a round patty about 1/4-inch thick. Repeat until 6 pimento cheese patties are formed. Place each pimento cheese patty on top of 6 burger patties. Cap each of these with the other ground beef patties. Press the edges of the ground beef patties together to seal in the cheese. Refrigerate until needed.
3 Build a charcoal fire for direct grilling using Kingsford® charcoal. Preheat to 400°F.
4 Grill the onion slices over direct heat until they soften and brown, about 2 minutes on each side. Remove the onions from the grill and dice.
5 In a medium skillet, heat the oil and butter over direct heat. Add the diced onions, salt, pepper, and cook, stirring, until the onions become translucent, about 6 minutes. Add the brown sugar and simmer until the onions caramelize, about 3 minutes. Add the vinegar and simmer until most of the liquid is gone, about 3 minutes. Remove the pan from the grill.
6 Season the burger patties on both sides with salt and black pepper. Put the burgers over direct heat and cook, until the juices run clear, about 3½ minutes on each side.
7 Lightly butter the cut sides of the burger buns and put them over direct heat with the grill lid open. Cook until lightly browned and toasted, about 30 seconds.
8 Serve the burgers on the toasted buns with your favorite condiments.
Cooking for 6 people


Pimento cheese

  • sharp Cheddar cheese grated
    6 ounces
  • pepper jack cheese grated
    2 ounces
  • mayonnaise
    ¼ cup
  • pimentos diced
    2 tablespoons
  • Worcestershire sauce
    ¾ teaspoon
  • salt
  • black pepper
    1 pinch
  • garlic powder
    1 pinch


  • ground beef
    3 pounds
  • salt and pepper to taste
  • butter for the buns
    2 tablespoons
  • hamburger buns

Sweet Onion Marmalade

  • large, sweet onions cut into ½-inch pieces
  • vegetable oil
    3 tablespoons
  • butter
    3 tablespoons
  • salt
  • freshly ground black pepper
    ¾ teaspoon
  • brown sugar
  • red wine vinegar

Credit: Recipe created by world champion pitmaster Chris Lilly on behalf of Kingsford® Charcoal.

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