Cajun Burger Cheese (Printable Version)
Smoky Cajun spiced burgers loaded up with melty cheese and sweet caramelized onions. Every bite's bursting with big time flavor.
# What You'll Need:
→ Cajun Sauce
01 -
1 teaspoon Tony’s Lite Creole Seasoning
02 -
1 teaspoon smoked paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon black pepper
05 -
Juice from half a lemon
06 -
1 tablespoon Worcestershire sauce
07 -
1/2 cup mayo
→ Cajun Burger Rub
08 -
2 teaspoons Tony’s Lite Creole Seasoning
09 -
2 teaspoons black pepper
10 -
2 teaspoons smoked paprika
11 -
1 tablespoon onion powder
12 -
1 tablespoon garlic powder
→ Burgers
13 -
1 bottle Tony’s Creole Style Burger Marinade
14 -
10 ounces pepper jack cheese (slice into quarter-inch cubes)
15 -
3 pounds ground chuck
→ Caramelized Onions
16 -
1 tablespoon salt
17 -
2 tablespoons unsalted butter
18 -
2 sweet onions, diced
→ For Assembly
19 -
Colby Jack 3 Pepper Cheese
20 -
Toasted buns
# Step-by-Step Guide:
01 -
Lay the bottom bun down and slather on that Cajun sauce. Place your smoky patty right on top, pile on those sweet caramelized onions, and spoon more sauce if you're into it. Crown it with the top bun and eat while it’s still hot.
02 -
Get your smoker loaded up to about 250 to 275°F and add some hickory wood. Set the patties in there, hit them all with Cajun rub, and shut the lid. Let them cook for half an hour or a bit longer. Just before they're done, toss a slice of Colby Jack 3 Pepper Cheese on each patty to melt. Confirm they hit 165°F inside, then pull them out and let them chill for a few minutes.
03 -
Throw butter in a frying pan on medium heat. Add salt and chopped onions. Stir every so often for about 30 to 40 minutes, till they're deep gold and soft.
04 -
Dump ground chuck into a bowl, mix in the pepper jack cubes and marinade. Use your hands to shape 6 fat patties about half an inch thick. Set them on parchment and put them in the freezer for 20 minutes. This helps them keep their shape.
05 -
Grab a different bowl and mix garlic powder, onion powder, smoked paprika, black pepper, and Creole seasoning. Save it for later.
06 -
Toss mayo, Worcestershire sauce, paprika, Creole spice, garlic powder, lemon juice, and black pepper into a bowl. Mix until it’s creamy. Pop it in the fridge until you’re building the burgers.
# Additional Notes:
01 -
The burgers taste best if you use fresh ground beef. Letting them rest after smoking makes a difference.
02 -
Letting onions cook low and slow will get them sweet and jammy. If you rush, you'll miss out on flavor.