Smoked Cajun Burgers are a flavor-packed twist on classic burgers, offering a perfect combination of smoky beef and spicy Cajun seasoning. These burgers are made with ground chuck, pepper jack cheese, and a Cajun rub, then slow-cooked in a smoker for a deep, rich flavor. Topped with melted Colby Jack 3 Pepper Cheese and sweet, caramelized onions, these burgers are a must-try for any backyard barbecue or family dinner. The creamy Cajun sauce adds even more flavor, making every bite rich and satisfying. Whether you're looking to impress guests or treat your family to something special, these burgers are the perfect option.
Smoked Cajun Burgers are a bold and flavorful twist on the classic burger. These juicy patties are infused with a Cajun seasoning rub and a creamy pepper jack cheese, then smoked to perfection for that rich, smoky flavor. The combination of spicy Cajun sauce, caramelized onions, and melted Colby Jack 3 Pepper Cheese creates an unforgettable burger experience. Whether you’re grilling for family or friends, these burgers are sure to impress!
Let’s take a closer look at the key ingredients you’ll need to make these mouthwatering Smoked Cajun Burgers.
INGREDIENTS
- Cajun Sauce: A blend of mayo, Worcestershire sauce, lemon juice, garlic powder, black pepper, and Tony’s Lite Creole Seasoning creates a creamy, zesty sauce to slather on the burgers.
- Cajun Burger Rub: Garlic powder, onion powder, smoked paprika, black pepper, and Tony’s Lite Creole Seasoning combine to season the burger patties with bold, smoky flavors.
- Ground Chuck: 3 pounds of ground chuck form the base of the burger patties. The fat content in chuck ensures the burgers stay juicy and flavorful as they smoke.
- Pepper Jack Cheese: 10 ounces of pepper jack cheese, cubed into 1/4-inch pieces, are mixed directly into the burger patties, adding a creamy, spicy kick with every bite.
- Caramelized Onions: Slowly cooked sweet onions add a rich, sweet flavor that balances the spicy and smoky elements of the burger.
- Colby Jack 3 Pepper Cheese: This cheese melts over the burgers as they finish smoking, adding a final layer of creamy, cheesy goodness.
- Buns: Serve the burgers on toasted buns to add a little extra crunch and warmth to each bite.
INSTRUCTIONS
- Step 1: Prepare the Cajun Sauce
- In a small bowl, mix together 1/2 cup mayo, 1 tablespoon Worcestershire sauce, the juice of 1/2 a lemon, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon Tony’s Lite Creole Seasoning. Refrigerate until ready to use.
- Step 2: Make the Cajun Burger Rub
- In a separate bowl, combine 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked paprika, 2 teaspoons black pepper, and 2 teaspoons Tony’s Lite Creole Seasoning.
- Step 3: Prepare the Burger Patties
- In a large mixing bowl, combine 3 pounds of ground chuck, 10 ounces of cubed pepper jack cheese, and 1 bottle of Tony’s Creole Style Burger Marinade. Form the mixture into 1/3- to 1/2-pound balls, then press into patties about 1/2 inch thick. Place the patties on parchment paper and freeze for 20 minutes to help them hold their shape.
- Step 4: Caramelize the Onions
- In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 chopped sweet onions and 1 tablespoon of salt. Cook, stirring occasionally, for 30-40 minutes until the onions are caramelized and golden brown.
- Step 5: Smoke the Burgers
- Preheat your smoker to 250-275°F using hickory wood chunks for flavor. Place the burger patties on the smoker and cook for 30-40 minutes. During the last 5 minutes of cooking, top each patty with a slice of Colby Jack 3 Pepper Cheese to melt. Continue cooking until the internal temperature reaches 165°F. Remove the patties from the smoker and let them rest for 6 minutes.
- Step 6: Assemble the Burgers
- Toast the buns, then spread each side with the Cajun sauce. Place the smoked burger patties on the buns and top with caramelized onions. Add any additional toppings you prefer and serve.
Serving and Storage Tips
- Serve these Smoked Cajun Burgers fresh off the smoker, topped with caramelized onions and a generous slathering of the Cajun sauce. For a complete meal, pair the burgers with coleslaw, potato wedges, or a simple green salad.
- To store leftovers, wrap the cooked patties tightly in aluminum foil or place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat them in the oven or on the stovetop to maintain the smoky flavor.
- If you’re serving the burgers at a gathering, you can prepare the Cajun sauce, caramelized onions, and patties ahead of time and assemble everything just before serving to save time.
Helpful Notes
- For an extra smoky flavor, let the patties rest in the refrigerator overnight after applying the Cajun rub to allow the seasoning to penetrate the meat more deeply.
- Don’t skip the 20-minute freezing step before smoking the patties—it helps them hold their shape during the cooking process, especially with the cheese mixed into the meat.
- If you want a spicier version, try adding a few dashes of hot sauce or cayenne pepper to the Cajun sauce.
Tips from well-known chefs
- Gordon Ramsay: For added richness, brush the burger patties with melted butter right before serving to enhance their flavor and juiciness.
- Rachael Ray: Toast the burger buns on the grill or in the smoker for a few minutes to give them a nice, crispy texture and a hint of smoke.
- Ina Garten: Swap out the pepper jack cheese for a creamy blue cheese if you're looking to add a tangy contrast to the spicy Cajun flavors.