Smoked Cajun Burgers Cheese
A mouthwatering burger that combines Cajun spices, creamy pepper jack cheese, and rich caramelized onions for a smoky and flavorful experience.
Ingredients
Cajun Sauce
- 1/2 lemon 1/2 lemon, squeezed Fresh lemon juice adds a bright, zesty kick.
- 1 tablespoon 1 tablespoon Worcestershire sauce For that umami flavor.
- 1 teaspoon 1 teaspoon Tony's Lite Creole Seasoning Perfect for a hint of spice.
- 1 teaspoon 1 teaspoon smoked paprika Adds depth and smokiness.
- 1 teaspoon 1 teaspoon garlic powder For that aromatic touch.
- 1 teaspoon 1 teaspoon ground black pepper Enhances all flavors.
- 1/2 cup 1/2 cup mayo Creamy base for the sauce.
Cajun Burger Rub
- 2 teaspoons 2 teaspoons black pepper
- 1 tablespoon 1 tablespoon onion powder
- 2 teaspoons 2 teaspoons smoked paprika
- 1 tablespoon 1 tablespoon garlic powder
- 2 teaspoons 2 teaspoons Tony's Lite Creole Seasoning
Burgers
- 10 ounces 10 ounces pepper jack cheese, diced into small cubes (around 1/4 inch) Gives a spicy kick.
- 3 pounds 3 pounds of ground chuck beef High-fat content for juicy burgers.
- 1 bottle 1 bottle of Tony’s Creole Style Burger Marinade Infuses flavor.
Caramelized Onions
- 2 tablespoons 2 tablespoons unsalted butter
- 2 sweet onions 2 sweet onions, finely chopped
- 1 tablespoon 1 tablespoon table salt
For Assembly
- 4 slices Colby Jack 3 Pepper Cheese slices Extra flavor boost.
- 4 pieces Buns, toasted The foundation for your burger.
Instructions
Preparation
- In a bowl, combine mayo, Worcestershire sauce, freshly squeezed lemon juice, black pepper, garlic powder, smoked paprika, and Creole seasoning. Mix well and chill in the fridge until you are ready to serve.
- In a small bowl, blend together black pepper, onion powder, smoked paprika, garlic powder, and Creole seasoning.
- In a big bowl, mix together the ground beef, diced pepper jack cheese, and Tony’s burger marinade. Form the mixture into balls weighing around 1/3 to 1/2 pound each. Flatten each ball into a 1/2-inch thick patty and place them on parchment paper. Freeze for 20 minutes to firm them up.
Cooking
- In a skillet set over medium heat, melt the unsalted butter. Add in the finely chopped sweet onions and sprinkle with table salt. Stir occasionally and let them cook for 30-40 minutes until they are soft and nicely golden brown.
- Preheat your smoker to 250-275°F and add hickory wood chunks for flavor. Carefully place the patties on the smoker and let them smoke for 30-40 minutes. Add cheese slices on top of the burgers about 5 minutes before they are done. Make sure the internal temperature reaches 165°F, then remove them and let rest for 6 minutes.
Assembly
- Toast the burger buns lightly. Spread the chilled Cajun sauce on the bottom bun, place a smoked patty on top, add a generous helping of the caramelized onions, and finish with extra sauce if desired. Cap it off with the top bun and dig in!
Notes
To elevate your burgers, consider adding BBQ sauce or spicy salsa. Use different cheese varieties to suit your taste and let the burgers smoke longer for a smokier flavor. Don't skip the resting step after smoking for juiciness.