Smoked Cajun Burgers Cheese

Smoky Cajun burgers bring together juicy ground beef, a bold blend of spices, and creamy Cajun sauce all finished with sweet caramelized onions. This recipe has become my go to for backyard cookouts and game days when I want something with a hit of Southern heat and real smoky depth.

I still remember the first time I pulled a tray of these smoky patties off the grill for my friends they disappeared before I could even sit down with my own plate

Ingredients

• Ground chuck: adds juiciness and rich beef flavor use freshly ground meat if possible for the best texture
• Pepper jack cheese: packs a melty bite and a little extra zing cubed cheese gives more gooey pockets in every bite
• Tony’s Creole Style Burger Marinade: infuses the patties with authentic Cajun flavor
• Tony’s Lite Creole Seasoning: forms the core of the signature rub and kick look for low sodium versions for easier salt control
• Smoked paprika: offers smoky richness hunt for deep red Spanish brands for the best flavor
• Garlic powder and onion powder: deliver savory base notes and boost umami try to use fresh spices as older jars lose punch
• Black pepper: brings earthy heat cracked fresh tastes bolder
• Unsalted butter: is key for sweet caramelized onions and lets you adjust seasoning
• Sweet onions: melt down beautifully and bring out the burgers’ natural sweetness go for Vidalia or Walla Walla if available
• Colby Jack 3 Pepper Cheese: finishes each burger with a luscious peppery layer
• Worcestershire sauce: deepens the sauce with tangy complexity opt for a classic English version for best taste
• Good quality mayo: keeps the sauce creamy and balances the spice choose a full fat variety for creaminess
• Fresh lemon juice: in the sauce brightens up the dish
• Toasted buns: stand up to all the flavors and juices brioche or sturdy potato buns are perfect

Step by Step Instructions

Make the Cajun Sauce:

Mix together mayo Worcestershire sauce lemon juice black pepper garlic powder smoked paprika and Tony’s Lite Creole Seasoning in a medium bowl until smooth. Cover the bowl and refrigerate so the flavors can meld for at least half an hour.

Mix the Cajun Burger Rub:

In a small bowl combine garlic powder onion powder smoked paprika black pepper and Tony’s Lite Creole Seasoning. Stir until the spices are fully blended and set aside.

Prepare the Burger Patties:

In a large bowl gently mix ground chuck with cubed pepper jack cheese and Tony’s Creole Style Burger Marinade. Avoid over mixing to keep the patties tender. Divide the meat into equal portions about a third to a half pound each. Form into patties about half an inch thick and place them on parchment paper. Freeze the patties for twenty minutes for easier handling.

Caramelize the Onions:

In a large skillet melt unsalted butter over medium heat. Add chopped sweet onions and salt. Let the onions cook slowly for thirty to forty minutes stirring every few minutes so they soften and turn golden brown without burning. Low and slow is key for deep caramelization.

Smoke the Burger Patties:

Preheat your smoker to between two hundred fifty and two hundred seventy five degrees Fahrenheit using hickory wood chunks. Place the chilled patties directly on the smoker grates. Let them cook for thirty to forty minutes until they are cooked through. Top each burger with a slice of Colby Jack 3 Pepper Cheese near the end to melt. Remove when internal temperature hits one hundred sixty five degrees Fahrenheit. Let them rest off heat for six minutes so juices redistribute.

Toast the Buns and Assemble:

While burgers rest toast the buns until golden. Spread Cajun sauce generously on the bottom half of each bun. Place a smoked burger on top then pile high with caramelized onions and more sauce if you love extra zip. Cap with the top bun and serve immediately.

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Hands down my favorite ingredient here is smoked paprika It gives just the right amount of fire kissed flavor that you get from cooking over real wood I still remember my cousin asking what made these burgers so different The deep smokiness kept everyone guessing at our last family gathering

Storage Tips

Let cooked burgers cool completely before packaging. Store patties and toppings separately in airtight containers. Refrigerate up to three days. You can freeze cooked burger patties for up to three months just reheat gently in the oven or microwave. Store Cajun sauce in the fridge for up to a week. Toast buns only when serving as they do not keep well once toasted.

Ingredient Substitutions

If you cannot find Tony’s Creole products use any store brand Creole or Cajun seasoning mix Just taste first and adjust salt as levels vary. For a less spicy burger use Monterey Jack or mild cheddar cheese instead of pepper jack and three pepper Colby Jack. For the sauce you can swap plain Greek yogurt for part of the mayo to lighten things up.

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Serving Suggestions

Serve burgers with Cajun oven fries grilled corn or a crisp slaw for classic sides. You can make appetizer size sliders for parties or tailgates they are just as flavorful but great for a buffet. Sometimes I even spoon extra sauce over baked potatoes or grilled veggies as a bonus side.

Cultural and Historical Context

Smoked burgers with Cajun seasoning draw on a blend of Southern backyard cooking and Louisiana Creole influences Smoky heat rich spice and hearty proteins have long been staples of Gulf Coast cuisine. It is no wonder these burgers have become a modern American favorite wherever great grilling comes together with bold flavors.

Recipe FAQs

→ What kind of wood works best for smoking these burgers?

Hickory wood provides robust smoky flavor that complements the Cajun spices and cheese. Oak or pecan can also be used for a milder smoke profile.

→ How do I keep the burgers juicy during smoking?

Freezing the patties briefly before smoking helps retain moisture. Use ground chuck with higher fat content for best results, and avoid overcooking past 165°F.

→ Can I prepare the Cajun sauce and rub ahead of time?

Yes, both the Cajun sauce and spice rub can be made several days in advance and refrigerated in airtight containers until ready to use.

→ What’s the secret to perfect caramelized onions?

Cook chopped sweet onions low and slow in butter with a pinch of salt for 30-40 minutes, stirring regularly, until deeply golden and sweet.

→ Which cheese melts best for these burgers?

Colby Jack 3 Pepper Cheese adds a spicy, creamy finish, while pepper jack cubes mixed in the patties ensure gooey pockets throughout.

→ Can I grill instead of smoke the burgers?

Yes, grilling is a good alternative. Use indirect heat to avoid burning the spices, and add wood chips to a smoker box for extra flavor if desired.