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 Panko-Crusted Mac-and-Cheese Buns Instructions:
Make macaroni and cheese mixes according to directions. Place the mac-and-cheese in a large bowl and refrigerate for at least 15 minutes to cool completely and thicken.
2 Using your hands, form 2 divided cups of the mac-and-cheese into two 4.5-inch wide disks for the bottom buns. To create the top buns, use 3–4 cups of mac-and-cheese to create two 4.5-inch wide domes. Wrap each bun half tightly with plastic wrap and place in the freezer for 15–20 minutes to harden but not completely freeze.
3 As the grill comes to temperature, place the flour and salt in a shallow bowl and stir to combine. Place beaten eggs in a second bowl and the panko in a third. Working one at a time, dredge each bun half in flour, then the egg mixture, then panko.
4 In a medium saucepan, add approximately 4 inches and heat over medium-high heat. When the oil begins to shimmer, add the mac-and-cheese “buns” one at a time and fry for approximately 2 minutes until golden brown. Remove the bun from the oil and set on paper towels to drain.
5 Instructions:
Fire up a full chimney of Kingsford® Charcoal with Mesquite, 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.
6 Form ground beef into 4 flat patties. Place 1/2 of the grated cheese in the center of each of two patties. Top with the remaining two patties and pinch the edges closed to create cheese stuffed burgers.
7 Place the burgers on the grill and cook until they reach an internal temperature of 160°F.
8 To assemble the burgers, place the cheese stuffed patties on the bottom mac-and-cheese buns. Add 2 slices of bacon and the top bun to each burger then serve immediately.
Cooking for 2 people


Main Ingredients

  • ground beef (preferably an 80/20 blend)
    0.75 lb.
  • shredded Colby jack cheese
    0.125 cup
  • thick-cut bacon (cooked)
    4 slices
  • Panko-crusted mac-and-cheese buns (recipe follows)

Panko-Crusted Mac-and-Cheese Buns

  • elbow macaroni and cheese mix (8 oz. each)
    2 boxes
  • flour
    2 cup
  • kosher salt
    1 tsp.
  • eggs (beaten with 2 tbsp. milk)
  • panko breadcrumbs
    4 cup
  • canola oil or peanut oil for frying

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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