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

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

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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

Frequently Asked Questions About the Recipe

→ What wood gives the best flavor for smoking burgers?

Hickory wood imparts a bold smoky flavor that pairs well with Cajun seasoning and cheese. Oak or pecan offers a milder, subtler smoke if you prefer.

→ How can I keep smoked burgers juicy?

Briefly freezing the patties before smoking helps lock in moisture. Use ground chuck with good fat content and avoid cooking past 165°F to prevent dryness.

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

Yes, both the sauce and spice blend can be mixed in advance. Keep them refrigerated in airtight containers until use for convenience.

→ What’s the trick to perfect caramelized onions?

Cook sweet onions slowly in butter over low heat, stirring regularly for 30–40 minutes until golden and deeply sweet. Patience is key for best flavor.

→ Which cheeses melt best in these burgers?

Pepper jack cubes inside the patties create gooey pockets, while a slice of Colby Jack 3 Pepper Cheese on top gives a spicy, creamy finish.

→ Is it possible to grill instead of smoke these burgers?

Yes, grilling over indirect heat works well. Add wood chips to a smoker box if you want extra smoky aroma alongside bold Cajun flavors.