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Smoky Cajun-style burgers loaded with gooey cheese and sweet onions really hit the spot when you're craving bolder flavors. The deep Cajun spices and slow smoking make every single bite unforgettable. Creamy cheese and soft, rich onions tie it all together beautifully.
I tried making burgers this way after regular grilling felt kind of boring and now all my friends want these for every cookout. The smell alone always gathers everyone—even the neighbors get curious.
Tasty Ingredients
- Mayonnaise: smooths out the Cajun sauce pick a good one for the best texture
- Worcestershire sauce: gives the sauce deep savory flavor
- Black pepper: adds some kick to the rub and the sauce grind it fresh if you want it punchy
- Fresh lemon juice: brightens things up against the rich beef
- Garlic powder: brings bite to the sauce & rub a new bottle is best
- Smoked paprika: adds a sweet, smoky background Spanish-style works well here
- Tonys Lite Creole Seasoning: gives salty Cajun vibes without overdoing it check for a balanced blend
- Ground chuck: keeps things juicy and rich going 80 20 is best
- Tonys Creole Style Burger Marinade: packs flavor deep into the beef
- Salt: helps onions caramelize nicely kosher or sea salt works best
- Pepper jack cheese cubes: melt in the middle for creamy spicy pockets cut your own from a block for max melt
- Sweet onions: cook down for layers of caramelized sweetness go for nice, firm ones
- Unsalted butter: lets you decide how salty the onions get pick a good stick butter
- Colby Jack 3 Pepper Cheese: melts so smoothly over the burgers brings a little spice get it fresh sliced
- Toasted buns: catch all those juices and toppings brioche and potato buns are top picks
Easy-to-Follow Steps
- Spread the Cajun Sauce:
- In a bowl, stir together mayo, Worcestershire, lemon juice, garlic powder, pepper, smoked paprika, and Tony's Lite. Blend until it's creamy and pop it in the fridge so flavors mingle while you do the rest.
- Mix Up the Cajun Burger Rub:
- Combine garlic powder, black pepper, smoked paprika, onion powder, and more Tony's Lite in a tiny bowl. Just stir gently so everything's mixed up well.
- Shape and Chill the Burgers:
- In a big bowl, gently fold ground chuck, cheese cubes, and Tony's Marinade by hand until just combined. Grab a chunk (about 1/3 to 1/2 pound), flatten to about half an inch thick, and place it on parchment. Freeze the formed patties for twenty minutes to help them keep shape later.
- Get the Onions Jammy:
- Melt butter in a pan over medium. Toss in onions and salt. Stir every now and then for thirty to forty minutes till the onions are super soft, brown, and almost like jam. If they start to burn or stick, turn down the heat and splash in a bit of water.
- Smoke Those Burgers:
- Set your smoker to two fifty to two seventy-five with hickory. Place firmed-up burgers on the rack. Let them hang out smoking thirty to forty minutes. Top each with a Colby Jack slice just before they're done so it melts. Internal temp should hit one sixty-five. Take them off and let sit for six minutes. Toast up those buns meanwhile.
- Build Your Burger:
- Spread a big spoonful of sauce on your toasted bun bottom. Stack a cheesy smoky patty right on top. Pile on the onions, add more sauce if you want, and squish on the top bun. Dig in while they're still hot!
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Best part? Hiding those cheese cubes in the burger mix. First time I did this they melted perfectly during game day and everyone wanted my cheese-stuffing secret. I keep it up now and folks are always wowed.
Storage Advice
Got leftovers? Let burgers cool then wrap them tight and stash in the fridge for up to two days. Warm them up, covered, in a three hundred degree oven to keep the cheese gooey. Uncooked patties can be frozen up to a month—just let them thaw in the fridge before you fire up the smoker.
Swap-Out Ideas
Can't find Tony's spices? Use any fave Cajun or Creole blend instead. For cheese inside, Monterey Jack or cheddar can work, but if you want a creamy kick, pepper jack is the winner. Missed the marinade? Splash on some hot sauce mixed with olive oil. If you're out of brioche or potato buns, any sturdy bread will do the trick.
Serving Vibes
Pile extra onions on top for serious sweet-and-savory action. Pair with sweet potato fries, a bright corn salad, or heap on pickles for crunch. They're awesome with backyard BBQ classics or a crisp green salad on the side too.
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Fun Background
Cajun cooking comes from Louisiana, mixing French Acadian and Southern traditions. Big flavors, grill smoke, and spicy comfort food set these burgers apart. Hickory-smoked patties bring that old-school Southern BBQ feel to every bite.
Common Recipe Questions
- → Any cheese choices that are best here?
Try pepper jack cubes inside for melty heat and top with Colby Jack 3 Pepper Cheese for extra smoothness and spice.
- → Tips for getting lots of smoky taste?
Hickory chunks straight into your smoker will load these burgers with big smoky character.
- → Why put patties in the freezer before grilling?
Chilling them keeps everything together and stops juices from escaping while they cook.
- → Can you make the Cajun mayo ahead?
Go for it. Mixing ahead and leaving it in the fridge actually helps the flavors get stronger together.
- → How do you get onions really caramelized?
Let onions hang out on low heat in some butter, keep stirring and be patient for that sweet golden flavor.
- → Best buns for these burgers?
Brioche or plain burger buns both toast up great and hold your burger without falling apart.