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These Smoked Cajun Burgers Cheese hit every craving with a smoky kick balanced by creamy cheese and sweet caramelized onions. This recipe elevates a classic burger using bold Cajun spices and a slow smoke for layers of flavor you will not forget.
I discovered this approach after wanting something bolder than regular grilled burgers and it instantly became a cookout staple among my friends. Every time I make these the aroma alone draws everyone to the table.
Ingredients
- Mayonnaise: brings creamy richness to the Cajun sauce choose a quality brand for the best flavor
- Worcestershire sauce: deepens the sauce with a savory kick
- Fresh lemon juice: brightens the sauce and cuts through the rich beef
- Black pepper: gives a bite to both the sauce and the rub crack it fresh for the biggest impact
- Garlic powder: adds punch to both sauce and rub use a fresh bottle for best results
- Smoked paprika: brings sweet smoky notes opt for the Spanish variety if possible
- Tonys Lite Creole Seasoning: offers classic Cajun flavor without too much salt check the label for a balanced blend
- Ground chuck: gives rich flavor and stays juicy choose 80 20 if you can
- Pepper jack cheese cubes: hide inside the patties for creamy spicy bites use block cheese and cube it yourself for best melt
- Tonys Creole Style Burger Marinade: infuses the meat with even more depth and Cajun taste
- Sweet onions: caramelize slowly adding sweetness that contrasts the smoky meat choose firm onions without soft spots
- Unsalted butter: gives you control over the seasoning use a good quality stick butter
- Salt: helps the onions reach peak caramelization use kosher or sea salt for better flavor
- Colby Jack 3 Pepper Cheese: melts beautifully over the burgers and brings spicy tang get it freshly sliced if possible
- Toasted buns: hold all the juicy goodness together try brioche or potato buns for softness
Step by Step Instructions
- Make the Cajun Sauce:
- Mix mayonnaise Worcestershire sauce lemon juice black pepper garlic powder smoked paprika and Tonys Lite Creole Seasoning in a bowl. Stir well until smooth. Cover and refrigerate so the flavors meld while you prep the rest.
- Create the Cajun Burger Rub:
- In a small bowl combine garlic powder onion powder smoked paprika black pepper and more Tonys Lite Creole Seasoning. Blend gently so everything is evenly distributed.
- Prepare the Burgers:
- In a large bowl put the ground chuck cheese cubes and Tonys Creole Style Burger Marinade. Gently fold everything together with your hands just until mixed. Scoop out burger portions about one third to one half pound each. Press gently into half inch thick patties. Place each patty on parchment paper and freeze for twenty minutes so they firm up and hold their shape.
- Caramelize the Onions:
- Melt butter in a skillet over medium heat. Add onions and salt then stir regularly for thirty to forty minutes. The onions should turn deep brown and collapse into a sweet jammy pile. If they start to stick lower the heat and add a splash of water.
- Smoke the Burgers:
- Preheat your smoker to two hundred fifty or two hundred seventy five degrees using hickory wood for best flavor. Arrange firmed up patties on the grates. Let them smoke gently for thirty to forty minutes. When nearly done top each with a slice of Colby Jack 3 Pepper Cheese until gooey. The internal temp should hit one hundred sixty five degrees before you pull them off. Let burgers rest for six minutes while you toast the buns.
- Assemble the Burgers:
- Spread Cajun sauce generously on the bottom of a toasted bun. Set a smoked cheesy patty on top. Pile caramelized onions over the cheese and spoon on a little more sauce if you like. Press on the top bun and enjoy while warm.
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My favorite part is adding those cheese cubes right inside the patties. The first time I made these at a game day party the cheese oozed out just right and everyone asked how I did it. Now it is my little secret for next level burgers that always impress.
Storage Tips
If you have leftovers let the burgers cool completely then wrap tightly and keep in the refrigerator up to two days. For best results reheat gently covered in the oven at three hundred degrees to keep the cheese melty and the patties juicy. You can also freeze the uncooked burger patties after shaping for up to a month just let them thaw fully in the fridge before smoking.
Ingredient Substitutions
If you do not have Tonys branded spices substitute your favorite Cajun or Creole blend. For cheese in the patties Monterey Jack or cheddar works in a pinch but pepper jack gives the best creamy kick. You can swap the marinade for a splash of hot sauce mixed with olive oil if needed. Buns can be any sturdy variety but I find potato or brioche hold up best.
Serving Suggestions
Piled high with more caramelized onions is always a hit. Serve alongside crispy sweet potato fries or a fresh corn salad. Add crunchy dill pickles for brightness and a simple green salad for balance. These burgers are just as good with classic barbecue sides at a backyard gathering.
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Cultural and Historical Context
Cajun cuisine has roots in Louisiana with French Acadian and Southern influences. Blending smoky meats plenty of spice and hearty flavors is what makes these burgers sing. Smoking the burgers with hickory brings an old school barbecue touch that really channels the spirit of traditional Southern cookouts.
Frequently Asked Questions
- → What type of cheese works best with these burgers?
Pepper jack cheese cubes for melting inside, and Colby Jack 3 Pepper Cheese for topping add both heat and creaminess.
- → How do I achieve maximum smoky flavor?
Using hickory wood chunks in your smoker infuses the patties with deep, authentic smokiness.
- → Why freeze the formed patties before smoking?
Chilling the patties helps them stay together during cooking, locking in juices and shape.
- → Can I make the Cajun sauce ahead of time?
Yes, prepare the sauce in advance and refrigerate. This boosts flavor as ingredients meld.
- → What’s the key for perfect caramelized onions?
Cook onions low and slow in butter, stirring often, to develop sweet and deeply golden flavor.
- → Is there a preferred burger bun type?
Toasted brioche or classic hamburger buns both work well, providing a sturdy yet soft base.