Smoked Cajun Burgers Cheese (Print Format)
Smoky Cajun spices, melting cheese, and caramelized onions bring bold flavor to these juicy burgers.
# Ingredients:
→ Cajun Sauce
01 -
1/2 cup mayonnaise
02 -
1 tablespoon Worcestershire sauce
03 -
1/2 lemon, juiced
04 -
1 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon Tony’s Lite Creole Seasoning
→ Cajun Burger Rub
08 -
1 tablespoon garlic powder
09 -
1 tablespoon onion powder
10 -
2 teaspoons smoked paprika
11 -
2 teaspoons black pepper
12 -
2 teaspoons Tony’s Lite Creole Seasoning
→ Burgers
13 -
3 pounds ground chuck
14 -
10 ounces pepper jack cheese, cubed (1/4 inch cubes)
15 -
1 bottle Tony’s Creole Style Burger Marinade
→ Caramelized Onions
16 -
2 sweet onions, chopped
17 -
2 tablespoons unsalted butter
18 -
1 tablespoon salt
→ For Assembly
19 -
Toasted buns
20 -
Colby Jack 3 Pepper Cheese
# Steps:
01 -
Mix mayonnaise, Worcestershire sauce, lemon juice, black pepper, garlic powder, smoked paprika, and Tony’s Lite Creole Seasoning in a bowl. Refrigerate until ready to use.
02 -
Combine garlic powder, onion powder, smoked paprika, black pepper, and Tony’s Lite Creole Seasoning in a bowl.
03 -
Mix ground chuck, pepper jack cheese cubes, and Tony’s Creole Style Burger Marinade in a large bowl. Form into 1/3-1/2 pound balls, press into 1/2-inch thick patties, place on parchment paper, and freeze for 20 minutes.
04 -
Melt butter in a skillet over medium heat. Add onions and salt, cook for 30-40 minutes until caramelized.
05 -
Preheat smoker to 250-275°F with hickory wood chunks. Place patties on smoker and cook for 30-40 minutes. Add Colby Jack 3 Pepper Cheese on patties to melt. Cook until internal temperature reaches 165°F, then remove and rest for 6 minutes.
06 -
Toast buns, spread Cajun sauce on the bottom bun, add a smoked patty, caramelized onions, and more sauce if desired. Finish with the top bun.