Cajun Cheese Burgers (Printable Version)
# What You'll Need:
→ Cajun Sauce
01 -
1 tablespoon Worcestershire sauce
02 -
Juice of half a lemon
03 -
1/2 cup mayo
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon ground black pepper
07 -
1 teaspoon Tony’s Lite Creole Seasoning
→ Cajun Burger Rub
08 -
2 teaspoons black pepper
09 -
2 teaspoons smoked paprika
10 -
2 teaspoons Tony’s Lite Creole Seasoning
11 -
1 tablespoon onion powder
12 -
1 tablespoon garlic powder
→ Burgers
13 -
10 ounces pepper jack cheese, diced into small cubes
14 -
1 bottle Tony’s Creole Style Burger Marinade
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
# Steps to Follow:
01 -
Dump mayo, Worcestershire, lemon juice, paprika, garlic powder, black pepper, and Creole seasoning into a bowl. Whisk till it’s smooth. Keep it chilled until you build your burgers.
02 -
Grab another bowl. Toss in black pepper, smoked paprika, Creole seasoning, garlic powder, and onion powder. Give it a good mix. Leave it nearby for later.
03 -
Mix up the ground chuck with pepper jack cubes and the burger marinade in a big bowl. Shape into six thick patties, each about a half-inch tall. Lay them on parchment and pop them in the freezer for 20 minutes so they hold together.
04 -
Drop butter into a skillet and melt it on medium heat. Throw in your diced onions and the salt. Let them cook nice and slow, stirring here and there for 30–40 minutes. You’ll know they’re ready when they’ve turned a deep golden brown.
05 -
Fire up your smoker to somewhere between 250 and 275 degrees with some hickory. Arrange the patties inside and dust each one with that Cajun Burger Rub. Let them smoke for 30 to 40 minutes. Toss a slice of Colby Jack 3 Pepper Cheese on each one for the last five minutes so it gets nice and melty. Once the patties hit 165 inside, get ‘em off the smoker and rest them six minutes.
06 -
Toast your buns till they’re golden. Slather Cajun sauce over the bottom bun, stack on a smoky patty, spoon on lots of caramelized onions, and maybe a little extra sauce. Top it with the other bun and dig in while it’s still hot.
# Additional Tips:
01 -
You’ll get the best taste if you grind the beef right before using it and don’t skip the resting time after cooking.
02 -
Let those onions cook low and slow—don’t speed this up or you’ll miss out on the sweet flavor.