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Eager for something with Cajun flair? Try these Smoked Cajun Burgers Cheese—they've got that perfect combo of smoky, cheesy, and sweet from those jammy onions. The smoky slow-cook with a punchy spice blend makes every bite bold and unforgettable.
I stumbled onto this twist when I got tired of basic grilled burgers, and now my friends won't let me drop it. Any time I start these up, the smell alone gets a crowd going in no time.
Tasty Ingredients
- Colby Jack 3 Pepper Cheese: melts nice and gooey on top for that perfect spicy bite—grab it fresh-sliced if you can
- Toasted buns: hold everything together—brioche or potato buns stay soft
- Worcestershire sauce: brings savory vibes and rounds out the sauce
- Tony's Lite Creole Seasoning: packs Cajun punch but isn't too salty—check for a well-balanced blend
- Pepper jack cheese cubes: tucked inside the patties for spicy cheesy bits—cube it from a block for top results
- Black pepper: gives each layer a kick—freshly cracked is the way to go
- Garlic powder: brings out big flavor in both the rub and the sauce—fresh bottle works best
- Unsalted butter: lets you control salt—high-quality stick is worth it
- Mayonnaise: makes the Cajun sauce creamy—spring for a tasty brand
- Sweet onions: cook down to sweet caramel perfection—choose ones without mushy spots
- Smoked paprika: adds extra smoky sweetness—Spanish style is a solid pick
- Salt: helps those onions sing—kosher or sea salt does the trick
- Tony's Creole Style Burger Marinade: gives beef more rich Cajun flavor
- Ground chuck: stays juicy and gives bold taste—go for 80 20 if possible
- Fresh lemon juice: brightens the sauce—keeps everything fresh and lively
Simple Steps
- Stack and Enjoy:
- Spread the Cajun sauce low and thick on your bottom bun. Lay on your smoky cheesy burger. Heap on lots of caramelized onions, and drizzle on more sauce if you want. Cap it off with the top bun and eat while it’s all still warm.
- Smoke Those Burgers:
- Fire up your smoker to about 250 or 275, toss on some hickory for big flavor. Set the cooled patties over the grates and let 'em smoke for half an hour or so. Near the end, drape each burger with Colby Jack 3 Pepper Cheese—melt it until gooey. Pull off when a thermometer hits 165 inside. Let them sit six minutes and toast your buns in the meantime.
- Caramelize Your Onions:
- Melt down butter in a skillet over medium. Tumble in the onions and salt and stir off and on for roughly thirty to forty minutes. You want them brown and soft, almost jammy. If things get sticky, toss in a dash of water and lower the heat.
- Get Those Burgers Ready:
- Mix up your ground chuck, cheese cubes, and Tony's marinade in a big bowl. Use your hands to fold it all together, then shape into half-inch thick patties about 1/3 to 1/2 pound each. Lay them on parchment and freeze for about 20 minutes, so they won’t fall apart later.
- Whip Up the Cajun Sauce:
- Combine mayonnaise, Worcestershire, lemon juice, pepper, garlic powder, smoked paprika, and Tony's Lite Creole in a bowl. Stir well until it's nice and smooth. Chill in the fridge so the flavors come together while you make everything else.
- Mix the Cajun Rub:
- Take a little bowl and stir together garlic powder, onion powder, smoked paprika, pepper, and extra Tony's Lite Creole. Mix gently so every bit gets some of everything.
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Stuffing cheese cubes inside the patties is my favorite trick. At my first game day party with these, gooey cheese spilled out and everyone wanted to know the secret. It’s a simple way to make burgers that always get attention.
Leftover Storage
If you’ve got extras, let burgers cool off before wrapping tightly and sticking in the fridge for up to two days. Reheat gently, covered, in a 300 degree oven so the cheese stays nice and melty. You can also freeze uncooked shaped patties for about a month—just thaw overnight in the fridge before smoking.
Swap Options
No Tony's? Any Cajun or Creole mix will get you the classic flavor. In a pinch, Monterey Jack or cheddar can swap for pepper jack—though the creamy kick is best with pepper jack. If you’re out of the marinade, mix some hot sauce with olive oil. As for buns, potato or brioche varieties hold up under all the toppings.
How to Serve
Pile high with extra caramelized onions for a serious flavor boost. Try these burgers with crunchy sweet potato fries or a fresh corn salad. Throw in tangy pickles for brightness or a leafy green salad for balance. Classic barbecue sides make these burgers a hit at any backyard hangout.
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Backstory and Traditions
Cajun food comes from Louisiana and mixes French Acadian roots with Southern style. Big on smoky meats and heat, it makes these burgers pop with real flavor. Smoking over hickory takes you back to classic Southern barbecue get-togethers.
FAQs About the Recipe
- → Which cheeses go best for these burgers?
Go for pepper jack chunks inside for that gooey spicy bite, then toss on some Colby Jack 3 Pepper Cheese on top for an extra punch of creaminess and heat.
- → How do I get that rich, smoky taste?
Load your smoker with hickory chunks and you’ll pull out deep, real deal smokiness in every burger.
- → What’s the point of chilling patties before smoking?
Cooling the patties first keeps them together while cooking and seals in all that juiciness and shape.
- → Can I prep the Cajun mayo earlier?
Totally! Make it the night before, keep it in the fridge and let those flavors come together.
- → Tips for the best caramelized onions?
Take it slow—cook the onions in butter on low, stirring a lot so they turn sweet and deeply golden.
- → What should I use for the bun?
Soft but sturdy works best—brioche buns get nicely toasted, but a plain soft hamburger bun is great too.