Smoked Cajun Burgers Cheese (Print Version)
# Ingredients:
→ Cajun Sauce
01 -
1/2 cup mayonnaise
02 -
1 tablespoon Worcestershire sauce
03 -
Juice of 1/2 lemon
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, cut into 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
# Instructions:
01 -
Combine mayonnaise, Worcestershire sauce, lemon juice, black pepper, garlic powder, smoked paprika, and Creole seasoning in a bowl. Whisk until smooth. Refrigerate until assembly.
02 -
In a separate bowl, mix together garlic powder, onion powder, smoked paprika, black pepper, and Creole seasoning. Set aside.
03 -
In a large bowl, mix ground chuck, pepper jack cheese cubes, and burger marinade. Gently form into 6 patties, each 1/2-inch thick. Place on parchment paper and freeze for 20 minutes to help retain their shape.
04 -
Melt butter in a skillet over medium heat. Add chopped onions and salt. Cook, stirring occasionally, for 30–40 minutes until onions are deeply golden and caramelized.
05 -
Preheat smoker to 250–275°F using hickory wood chunks. Place patties on the smoker and sprinkle each with Cajun Burger Rub. Cook for 30–40 minutes. In the last 5 minutes, top each patty with Colby Jack 3 Pepper Cheese to melt. Cook until internal temperature reaches 165°F. Remove from smoker and let rest for 6 minutes.
06 -
Toast buns until golden. Spread Cajun sauce on the bottom half of each bun. Place a smoked patty on top, add caramelized onions, and more sauce as desired. Complete with the top bun and serve immediately.
# Notes:
01 -
For optimal flavor, use freshly ground beef and allow the patties to rest after smoking.
02 -
Slow caramelization of onions yields deeper sweetness; avoid rushing this step.