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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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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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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The Perfect Burger

Get the best of every world with bacon cheeseburgers made from an irresistible fusion of beef brisket, short rib and oxtail.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 6 people



  • 1 lb. beef brisket point ground
  • 0.5 lb. boneless beef short ribs ground
  • 0.5 lb. boneless ox tail ground
  • 9 slices bacon thick cut
  • 6 slices sharp Cheddar cheese
  • 2 tbsp. butter softened
  • 6 burger buns
  • 1 pinch salt
  • 1 pinch black pepper

Burger Baste

  • 1 tsp. garlic powder
  • 1 tsp. ground ginger
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. sugar
  • 0.75 cup soy sauce

Bacon Rub

  • 1.5 tsp. chili powder
  • 0.125 tsp. cayenne pepper
  • 0.125 tsp. cumin
  • 0.125 tsp. salt
  • 2 tbsp. sugar

1 Food Prep

Mix your ground beef brisket, short ribs and oxtail together. Then form six patties, approximately ⅓ pound each (between the size of a baseball and softball) and refrigerate until needed.

Combine your burger baste ingredients together in a small bowl and set aside.

In another small bowl, mix together your bacon rub ingredients, then season your bacon liberally.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your bacon over direct heat and cook for 1 minute on each side, or until the bacon is charred and brown.

  • Season your burger patties with salt and black pepper and place them over direct heat. Cook your burgers for 3½ minutes on each side, while brushing your Burger Baste on the patties every couple of minutes.*

  • Place a slice of cheese on each burger during the last minute of cook time and remove your patties and bacon from the grill. Discard any remaining bacon rub and burger baste.

  • Lightly butter the face of your burger buns and place them over direct heat with the grill lid open. Cook them for 30 seconds or until the face is light brown and toasted. 

  • Remove your buns from the grill and place cheeseburgers and bacon on them. Add your favorite burger condiments and toppings and eat up!

Grillmaster Chris Lilly

For safe meat preparation, reference the USDA website.

2 Reviews
Rated 5 out of 5 by from Can't beat a good burger. Loved by everyone, Everyone loves a burger but the taste of this one is extra special/
Date published: 2023-10-14
Rated 5 out of 5 by from Very tasty I won’t lie, I did not use the ground ox tail. The rest of the recipe I followed. The burgers were fantastic! It wasn’t until I was halfway done that I realized I needed to take a pic. 😂
Date published: 2023-07-27
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