Smoked Cajun Burgers (Print version)

Juicy ground chuck burgers stuffed with pepper jack, seasoned with Cajun spices, and slow-smoked until perfectly charred and melty.

# Ingredients:

For the Cajun sauce

01 - 1/2 cup mayonnaise
02 - 1 tablespoon Worcestershire sauce
03 - 1/2 lemon, juiced
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon Cajun or Creole seasoning

For the burger rub

07 - 1 tablespoon garlic powder
08 - 1 tablespoon onion powder
09 - 2 teaspoons smoked paprika
10 - 2 teaspoons Cajun or Creole seasoning

For the patties

11 - 2 lb (900 g) ground chuck (80/20)
12 - 6 oz (170 g) pepper jack cheese, cut into 1/4-inch cubes
13 - 2 tablespoons Worcestershire sauce
14 - Salt and black pepper

For the onions

15 - 2 large sweet onions, thinly sliced
16 - 2 tablespoons unsalted butter

For assembly

17 - 6 sturdy burger buns
18 - 6 slices Colby jack 3 pepper cheese

# Instructions:

01 - Stir together the mayonnaise, Worcestershire sauce, lemon juice, garlic powder, smoked paprika, and Cajun seasoning in a small bowl. Cover and refrigerate while you prepare the rest.
02 - Melt the butter in a skillet over medium-low heat. Add the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until soft and golden brown.
03 - Combine the garlic powder, onion powder, smoked paprika, and Cajun seasoning in a small bowl.
04 - Divide the ground chuck into 6 portions. Shape each into a patty about 3/4 inch thick. Press 3 to 4 cubes of pepper jack into the center of each and pinch the meat closed to seal. Flatten gently.
05 - Pat the patties dry and season both sides with the rub. Arrange on the smoker grate at 250°F with hickory or pecan wood. Smoke for 30 to 40 minutes until the internal temperature reaches about 150°F.
06 - Lay a slice of Colby jack 3 pepper cheese on each burger. Close the lid and cook 2 to 3 minutes more, until the cheese is melted and the internal temperature reaches 160°F.
07 - Butter and toast the buns on the smoker or a grill pan for about 1 minute. Spread Cajun sauce on both halves, add the patty, pile on caramelized onions, and cap with the top bun.

# Good to know:

01 - Let patties rest 5 minutes before serving.
02 - Use hickory or pecan wood for the best smoke flavor.

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