Smoked Cajun Burgers Cheese (Print-Friendly Version)

Cajun-spiced beef burgers smoked over hickory, gooey cheese, caramelized onions, and creamy tangy sauce.

# Ingredients:

→ Patties

01 - 900 g freshly ground chuck beef
02 - 110 g pepper jack cheese, cut into small 1 cm cubes
03 - 60 ml Creole-style burger marinade

→ Cajun Spice Rub

04 - 1 tablespoon smoked paprika
05 - 2 teaspoons garlic powder
06 - 2 teaspoons onion powder
07 - 1 teaspoon freshly ground black pepper
08 - 1.5 teaspoons Creole seasoning (low sodium preferred)

→ Caramelized Onions

09 - 2 large sweet onions (about 350 g), finely sliced
10 - 35 g unsalted butter
11 - Pinch of salt

→ Sauce

12 - 120 g full-fat mayonnaise
13 - 2 teaspoons Worcestershire sauce
14 - 1 tablespoon freshly squeezed lemon juice
15 - 1/4 teaspoon freshly ground black pepper
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon smoked paprika
18 - 1 teaspoon Creole seasoning (low sodium preferred)

→ Burger Assembly

19 - 6 slices Colby Jack 3 Pepper cheese
20 - 6 sturdy buns (brioche or potato style), sliced

# Steps:

01 - Whisk mayonnaise, Worcestershire sauce, lemon juice, black pepper, garlic powder, smoked paprika, and Creole seasoning together in a medium bowl until completely smooth. Cover and refrigerate for at least 30 minutes.
02 - Stir together smoked paprika, garlic powder, onion powder, black pepper, and Creole seasoning in a small bowl until thoroughly blended. Set aside.
03 - In a large bowl, gently mix ground chuck with cubed pepper jack cheese and Creole burger marinade, taking care not to overwork the meat. Divide evenly into 6 portions. Shape each into a patty approximately 2 cm thick, and place on parchment paper. Freeze patties for 20 minutes to aid handling.
04 - Melt butter in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook slowly over low to medium-low heat, stirring every few minutes, for 30–40 minutes until deeply golden brown and sweet. Remove from heat and set aside.
05 - Preheat smoker to 120–135°C with hickory wood chunks. Place chilled patties directly onto grates. Smoke for 30–40 minutes until cooked through, topping each with a slice of Colby Jack cheese in last few minutes to melt. Remove patties when internal temperature reaches 74°C. Rest off heat for 6 minutes.
06 - While patties rest, toast split buns cut-side down in a dry skillet or on a grill until golden brown.
07 - Spread Cajun sauce generously on the bottom half of each bun. Place a smoked patty on top, pile with caramelized onions, add extra sauce, and cap with the top bun. Serve immediately while hot.

# Notes & Tips:

01 - For best juiciness, chill the formed patties before smoking and let them rest before serving.
02 - Caramelize onions slowly over low heat for optimal sweetness and depth.
03 - The Cajun sauce and spice rub can be prepared in advance and refrigerated until needed.
04 - Hickory wood provides robust smoke; oak or pecan offer a milder alternative.
05 - Freeze leftover cooked patties for up to 3 months; reheat gently to retain moisture.

Go Back