Smoked Cajun Burgers Cheese

If you crave a burger with fiery flavor bold smoke and gooey cheese this smoked Cajun burgers cheese recipe will turn any weekend into a special event. The layers of Cajun spices sweet caramelized onions and melty cheese are all tucked into a toasted bun for a bite that feels like a Southern cookout right at home. The creamy Cajun sauce and hickory wood smoke bring a depth even picky eaters rave about.

My family went wild for these smoky burgers the first time I made them My brother still asks when I will smoke another batch whenever we plan a get together

Ingredients

• Mayonnaise: makes a creamy base for sauce so look for real egg mayo for flavor
• Worcestershire sauce: boosts umami depth and richness always check for a good date for freshness
• Lemon: fresh juice brightens the Cajun sauce bottled just cannot compare to squeezing your own
• Black pepper: provides a background heat use freshly ground for max punch
• Garlic powder: easy and fuss free for both the sauce and the rub make sure yours is fragrant and not musty
• Smoked paprika: gives deep red color and true BBQ smokiness Spanish smoked is my go to
• Tony&s Lite Creole Seasoning: brings that signature Louisiana zest always check the label for salt levels
• Onion powder: gives the burger rub a savory backbone choose fine powder for even seasoning
• Ground chuck: makes juicy patties with that classic beef flavor ask your butcher for freshly ground ideally
• Pepper jack cheese: melts lusciously and adds a little bite cube it yourself for best results
• Tony&s Creole Style Burger Marinade: packs layers of Cajun flavor in a bottle shake well before using
• Sweet onions: are ideal for caramelizing seek heavy firm onions for best results
• Unsalted butter: melts to coat onions and lets you control the salt in your burger build
• Salt: seasons the onions and helps pull out their sweetness use kosher or sea salt for even flavor
• Toasted buns: sturdy enough to hold up under all the toppings go for fresh bakery buns if possible
• Colby Jack 3 Pepper Cheese: for a final melt on top look for slices with visible peppers for easy layering

Instructions

Mix and chill Cajun sauce:

Combine mayonnaise Worcestershire sauce fresh lemon juice black pepper garlic powder smoked paprika and Tony&s Lite Creole Seasoning in a small bowl Mix thoroughly until smooth and creamy Cover and refrigerate to let the flavors meld and keep it cold until assembly time

Make the Cajun burger rub:

Stir together garlic powder onion powder smoked paprika black pepper and Tony&s Lite Creole Seasoning in a bowl Whisk or stir well so every spoonful is balanced with spice Set aside for seasoning later

Form and prep patties:

In a large bowl gently blend ground chuck pepper jack cheese cubes and burger marinade Mix just until combined do not overwork the beef Shape mixture into balls about one third to one half pound each Flatten into patties about half an inch thick Arrange patties on parchment lined sheet and transfer to freezer Chill for twenty minutes till firm This helps burgers hold shape on the smoker

Caramelize the onions:

Melt butter in a large skillet over medium heat Add chopped sweet onions and sprinkle with salt Cook low and slow stirring every few minutes for thirty to forty minutes until the onions are soft sweet and deep golden brown The kitchen will smell incredible and this step makes all the difference

Smoke the burgers and melt cheese:

Preheat your smoker to two hundred fifty to two hundred seventy five degrees Use hickory chunks for big flavor Arrange patties on smoker grate close lid and smoke for thirty to forty minutes After about thirty minutes top each patty with a slice of Colby Jack 3 Pepper Cheese so it melts while burgers finish cooking Remove burgers when their temperature hits one hundred sixty five degrees rest patties off heat for six minutes so juices settle

Toast and assemble burgers:

Toast buns lightly on grill or skillet for structure Spread Cajun sauce on the bottom bun top with a smoky cheesy patty layer on a scoop of caramelized onions add extra sauce if wanted and crown it with the top bun Serve immediately for best flavor and texture

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I always look forward to the pepper jack cheese cubes melting straight into the beef The cheese burst is such a treat and always surprises guests the first time they try it This dish has become our barbecue birthday party tradition in my family

Storage Tips

Leftover burgers keep nicely for up to three days in the fridge Wrap them tightly in foil or an airtight container For longer storage freeze uncooked burger patties on a tray then transfer to a bag ready to cook whenever you crave that smoky flavor

Ingredient Substitutions

If pepper jack cheese is too spicy try mild cheddar or Monterey Jack For the sauce plain Greek yogurt can replace mayonnaise in a pinch and still gives that creamy base If you cannot find Tony&s Creole Seasoning blend your own with paprika garlic onion cayenne and a pinch of oregano

Serving Suggestions

Try adding crisp lettuce or sliced tomato for freshness on the finished burger If you love heat add a few pickled jalapenos or hit the top bun with a dash of extra Cajun seasoning These burgers pair well with sweet potato fries or even a scoop of homemade coleslaw

Cultural and Historical Context

Smoked Cajun burgers blend the soulful flavors of Louisiana BBQ with the indulgence of American cheeseburgers The Cajun spice profile comes from French Acadian traditions mixing with local ingredients down South Over time chefs brought smoke wood fire and plenty of zest to every bite

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Making these smoky Cajun burgers is easier than you think Try them at your next cookout for legendary flavor and real crowd appeal.

Frequently Asked Questions

→ How do I keep smoked burgers juicy?

Chilling the patties before smoking and mixing cheese cubes into the meat helps retain moisture and achieve a juicy result.

→ Can I use another type of cheese?

Yes, try Colby Jack, Monterey Jack, or cheddar based on your taste preferences for a different flavor profile.

→ What’s the best wood for smoking these burgers?

Hickory wood enhances the Cajun spices and adds a robust, smoky depth perfect for burgers.

→ How can I caramelize onions perfectly?

Cook chopped onions low and slow with butter, stirring frequently, until they turn deep golden and sweet.

→ Is there a recommended internal temperature for the patties?

Burgers are best cooked until they reach an internal temperature of 165°F for safety and tenderness.

→ What buns work best for assembly?

Use sturdy, toasted buns to hold up to the hearty patties, toppings, and rich sauces without getting soggy.