Cajun Smoked Burgers

Juicy ground chuck meets a kick of Cajun spices in these smoky burgers, all smothered with a cool, creamy sauce and loads of sweet, jammy onions. This dish is my hands-down favorite for casual backyard hangouts or game nights because it brings bold southern flair and a nice smokiness people love.

I’ll never forget grilling up a batch of these for the first time — my buddies grabbed every single burger before I even got a taste myself!

Savory Ingredients

• Toasted buns: hearty enough to hold up to all those fillings and juices use potato rolls or thick brioche buns if you can find them
• Fresh lemon juice: a squeeze in the sauce makes everything pop
• Good quality mayo: keeps the Cajun sauce super creamy go full-fat for smoothness
• Worcestershire sauce: tangy depth for the sauce grab a classic English brand if you want
• Colby Jack 3 Pepper Cheese: melts right on top for a creamy, spicy bite to finish
• Sweet onions: give your burgers that soft, caramelized sweetness Vidalia or Walla Walla are best if you find them
• Unsalted butter: helps the onions get sweet and golden plus you can control the salt
• Black pepper: fresh cracked pepper kicks up the flavor
• Garlic powder and onion powder: essential savory background flavors fresh jars work best
• Smoked paprika: gives you that wood-fired hit look for a deep red Spanish kind if you can
• Tony’s Lite Creole Seasoning: main part of the Cajun rub low-sodium makes salt control easier
• Tony’s Creole Style Burger Marinade: brings that big authentic Cajun flavor into the mix
• Pepper jack cheese: chopped up for pockets of melty, spicy goodness in every piece
• Ground chuck: super juicy and flavorful fresh ground is best for tender patties

Step by Step Directions

Toast the Buns and Assemble:

As the burger patties are resting, toast your buns until they’re golden. Put a generous layer of Cajun sauce on each bottom bun, add a hot burger, pile on plenty of caramelized onions, drizzle on more sauce if you’re into the heat, and crown with the top bun. Dive in while it’s all warm.

Smoke the Burger Patties:

Preheat your smoker to between 250 and 275 degrees F and toss on some hickory wood for that smoky taste. Put the chilled patties right on the grates and let them cook for about 30 to 40 minutes. Pop a slice of Colby Jack 3 Pepper Cheese on top near the end so it melts. When they hit 165 F inside, pull them off and rest for six minutes so those juices settle.

Caramelize the Onions:

Melt a chunk of butter over medium in a skillet, then dump in your chopped sweet onions and a bit of salt. Stir now and then, cooking slow for a good 30 to 40 minutes, until they’re soft, golden and jammy. Patience pays off for deep onion sweetness.

Prepare the Burger Patties:

Mix the ground chuck gently with diced pepper jack cheese and the Creole marinade. Don’t mash it up too much or your burgers will get tough. Portion the meat into equal piles, a third to a half pound each, shape into patties about half an inch thick, lay on parchment, and freeze for twenty minutes so they’re easy to handle.

Mix the Cajun Burger Rub:

Combine all your dry spices—Creole seasoning, smoked paprika, onion and garlic powder, and black pepper—in a small bowl and mix until blended. Set aside.

Make the Cajun Sauce:

Mix together mayo, Worcestershire, lemon juice, smoked paprika, black pepper, garlic powder, and the Creole seasoning in a medium bowl. Pop it in the fridge for at least a half hour so everything mellows out together.

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Can’t get enough of smoked paprika in this! It gives every bite that cooked-over-a-fire taste, like you spent the day tending a wood-fired grill. At our last family BBQ, my cousin couldn’t figure out the flavor trick — the smokiness was the big surprise that had everyone talking.

Storage Advice

Let your burgers cool down all the way before packing them up. Keep the buns, patties, onions, and sauce in their own airtight containers. They keep in the fridge for three days. Freeze extra burger patties for three months, just warm them up gently in the oven or microwave before eating. The Cajun sauce can hang out in the fridge for about a week. Only toast your buns when you’re ready to serve — they get soggy if you store them that way.

Swap Options

If you don’t spot Tony’s Creole products, any regular store-bought Cajun or Creole blend can fill in — just taste first and tweak your salt since brands can be different. Not into so much spice? Use Monterey Jack or even regular cheddar instead of all the spicy cheeses. For a lighter sauce, mix some plain Greek yogurt into your mayo.

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Ways to Serve

Try these burgers with Cajun-spiced baked fries, a fresh slaw, or grilled corn for sides that fit the vibe. Want to party? Make tiny sliders for your next get-together or tailgate — they’re bite-sized and still pack all the flavor. Got leftover sauce? It’s killer drizzled over baked potatoes or some roasted veggies too.

Food Culture & Background

Burgers with Cajun spice are all about the mix of bold Gulf Coast flavors and those lazy, smoky backyard cookouts. Southern food always spotlights good smoky heat, deep spices, and big proteins. No shock these burgers became a hit anywhere folks love to grill and go big with taste.

Recipe FAQs

→ What wood type gives the best smoky flavor for this dish?

Hickory works great for its bold flavor, balancing the cheese and Cajun heat. Pecan or oak are nice mild options too.

→ How do I keep patties from drying out while smoking?

Chill them in the freezer for a bit first. Use meat with more fat, like ground chuck, and make sure not to overcook past 165°F.

→ Can I prep the Cajun mix ahead?

Of course! Both the rub and sauce keep well in the fridge for a few days. Use airtight containers to hold their freshness.

→ What's key to getting onions perfect for this?

Cook them slow at low heat with salt and butter—stir them often until they’re golden and sweet, which takes about 30-40 minutes.

→ What’s the ideal cheese to use for melting?

Colby Jack 3 Pepper Cheese melts beautifully with kick. Pepper jack cubes also make the patties cheesy inside.

→ Can I use a grill instead of a smoker?

Yes, that’s an option. Keep the heat low and indirect to prevent spices from burning. Toss some wood chips in a smoker box for extra smoke if possible.