Smoked Cajun Burgers Cheese (Print Version)
Juicy burgers bursting with smoky Cajun seasoning, melty cheese, and sweet caramelized onions.
# Ingredients:
→ Cajun Sauce
01 -
1/2 lemon, squeezed
02 -
1 tablespoon Worcestershire sauce
03 -
1 teaspoon Tony's Lite Creole Seasoning
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon ground black pepper
07 -
1/2 cup mayo
→ Cajun Burger Rub
08 -
2 teaspoons black pepper
09 -
1 tablespoon onion powder
10 -
2 teaspoons smoked paprika
11 -
1 tablespoon garlic powder
12 -
2 teaspoons Tony's Lite Creole Seasoning
→ Burgers
13 -
10 ounces pepper jack cheese, diced into small cubes (around 1/4 inch)
14 -
3 pounds of ground chuck beef
15 -
1 bottle of Tony’s Creole Style Burger Marinade
→ Caramelized Onions
16 -
2 tablespoons butter, unsalted
17 -
2 sweet onions, finely chopped
18 -
1 tablespoon table salt
→ For Assembly
19 -
Colby Jack 3 Pepper Cheese slices
20 -
Buns, toasted
# Steps:
01 -
In a bowl, stir together mayo, Worcestershire sauce, fresh lemon juice, black pepper, garlic powder, smoked paprika, and Creole seasoning. Chill in the fridge until you need it.
02 -
In a small bowl, blend together garlic powder, onion powder, smoked paprika, black pepper, and Creole seasoning.
03 -
In a big bowl, combine the ground beef, diced pepper jack, and burger marinade. Form into balls weighing around 1/3 to 1/2 pound each. Flatten into 1/2-inch thick patties, lay them on parchment paper, and freeze for 20 minutes.
04 -
In a skillet over medium heat, melt butter, then mix in the chopped onions with salt. Stir occasionally and cook for 30-40 minutes, letting them caramelize nicely.
05 -
Set your smoker to 250-275°F and toss in some hickory wood chunks. Lay the patties in, and let them smoke for 30-40 minutes. Put the cheese slices on when they're almost done. Once the patty's internal temp reaches 165°F, pull them out, and let them rest for 6 minutes.
06 -
Toast the buns, slather some Cajun sauce on the bottom bun, place a smoked patty on top, pile on caramelized onions, and add extra sauce if you like. Cap it with the top bun.