Smoked Cajun Burgers Cheese

Few things are more satisfying than biting into a smoky juicy burger blanketed with molten cheese and layered with crispy edges and sweet caramelized onions. These smoked Cajun burgers are a summer cookout obsession in my house and the bold flavors take your classic cheeseburger to another level with just a few extra steps. The secret is in the homemade Cajun rub and sauce plus a double hit of cheese and slowly smoked patties for that rich savory depth you only get with real wood.

I first made these for a backyard birthday bash and the platter vanished in less than five minutes. Guests kept asking for the recipe and now this is my unofficial house burger for every special occasion.

Ingredients

• Mayonnaise: Full fat mayo makes the sauce creamy and helps other flavors cling to the burger
• Worcestershire Sauce: This brings umami and a touch of tang so choose a classic British-style if possible
• Lemon Juice: Freshly squeezed lemon makes all the difference for a bright zippy finish in the sauce
• Black Pepper: Use coarse cracked pepper for more punch in both sauce and rub
• Garlic Powder: Important in both sauce and rub pick a fresh spicy powder without clumping
• Smoked Paprika: Spanish smoked paprika has the most authentic woodsy flavor and color
• Tony’s Lite Creole Seasoning: Choose the Lite for lower sodium but keep the signature Creole flavor
• Onion Powder: Adds savory depth to the rub look for a fine consistent powder
• Ground Chuck: Use 80/20 for the perfect juicy burger and select freshly ground from a local butcher if you can
• Pepper Jack Cheese: Look for block cheese and cube it yourself to get pockets of spicy gooey cheese inside
• Tony’s Creole Style Burger Marinade: This keeps the meat juicy and tangy while building a Cajun base
• Sweet Onions: Vidalia or Walla Walla are nice and mild and caramelize beautifully
• Unsalted Butter: Always use unsalted for better control over the seasoning in your onions
• Salt: Flaky kosher salt draws out the moisture to get those onions meltingly tender
• Toasted Buns: Choose soft brioche or potato buns that toast evenly and hold up to all the toppings
• Colby Jack 3 Pepper Cheese: Find this in the specialty cheese case for extra zip and meltability

Instructions

Make the Cajun Sauce:

Whisk the mayonnaise Worcestershire sauce lemon juice black pepper garlic powder smoked paprika and Tony’s Lite Creole Seasoning in a bowl until completely blended and silky smooth then cover and refrigerate so the flavors mingle

Mix the Cajun Burger Rub:

Combine garlic powder onion powder smoked paprika black pepper and Tony’s Lite Creole Seasoning in a small bowl stir until uniform and fragrant for best results use a fresh batch of spices

Form the Burger Patties:

Use a large mixing bowl to blend the ground chuck with cubed pepper jack cheese and Tony’s Creole Style Burger Marinade until the cheese is evenly distributed then portion into balls weighing between one hundred fifty and two hundred twenty five grams each flatten each into a patty just over one centimeter thick arrange on parchment lined tray and slide the tray into the freezer for twenty minutes to help them hold shape while smoking

Caramelize the Onions:

Set a heavy skillet over medium heat melt the unsalted butter then tumble in the chopped sweet onions and sprinkle salt over them stir to coat and cook stirring only every few minutes for thirty to forty minutes you want them rich golden and plush with nearly jammy edges do not rush this step as slow caramelization gives depth

Smoke the Patties:

Preheat your smoker to one hundred twenty to one hundred thirty five degrees Celsius use hickory wood for the deepest smoke flavor arrange the chilled patties on the smoker rack and cook for thirty to forty minutes until just about done for the final minutes top each patty with slices of Colby Jack 3 Pepper Cheese so it bubbles and melts over check that patties reach at least seventy four degrees Celsius inside allow burgers to rest for six minutes after smoking

Assemble the Burgers:

Lightly toast your chosen buns until golden on the edges spread a generous layer of Cajun sauce on the bottom half place a smoky burger patty on top spoon on plenty of caramelized onions drizzle on more sauce if you love it and cap with the top bun serve the burgers fresh and hot

The best moment for me is always slicing into a smoked patty and seeing pockets of pepper jack hidden inside each bite is melty spicy and juicy and reminds me of summer evenings grilling with family in the backyard while telling stories and laughing too loud

Storage tips

Leftover smoked patties can be refrigerated up to three days wrapped tightly in foil or airtight containers Reheat gently over low heat on the stove or in a toaster oven for best results Cooked onions will keep in the fridge in their own covered container for a week Try freezing uncooked shaped patties between layers of parchment and thaw overnight before smoking

Ingredient substitutions

If you cannot find Tony’s use a mix of standard Creole spices like paprika thyme cayenne garlic and onion powder For dairy free swap the cheese for flavorful dairy free slices and use vegan mayo For a leaner bite ground turkey works but add extra marinade for juiciness

Serving suggestions

These burgers are best served with crispy sweet potato fries or grilled corn A sharp crunchy pickle balances all the richness For a full spread include a crunchy slaw with vinegar based dressing and slices of fresh watermelon

Cultural context

Cajun flavors hail from Louisiana blending French traditions with Southern ingredients like peppers and bold spice blends The smoking step adds a nod to barbecue traditions giving each burger deep roots in Southern summer cooking The cheese inside and on top pays tribute to classic American cheeseburgers but with a Cajun twist

Seasonal Adaptations

Try using smoked gouda or cheddar in winter for deeper flavor Swap sweet onions for red onions in spring for a sharper bite Top with garden tomatoes and crisp lettuce in summer for freshness

Success Stories

I first brought these to a holiday potluck and even folks who do not usually love spicy food reached for seconds My neighbor declared them the burger of the year and asked when I was firing up the smoker next Sharing this recipe with friends has sparked some great block parties

Freezer Meal Conversion

Shape and freeze the burger patties before smoking Layer between parchment in a freezer container and they will keep up to three months You can smoke straight from frozen by adding five extra minutes of cook time or thaw overnight in the fridge first The sauce and onions also freeze well in small zip bags

One bite and you will taste why this is our most requested burger for parties and celebrations. Make extra because everyone will want seconds.

Recipe FAQs

→ What type of wood is best for smoking the patties?

Hickory wood adds a robust smoky depth, balancing the Cajun spices perfectly.

→ Can I use a different cheese instead of Colby Jack 3 Pepper?

Yes, cheddar or Monterey Jack both melt well and complement the spicy notes beautifully.

→ How do I ensure the burgers stay juicy?

Chilling patties before smoking and using ground chuck with some fat content helps retain moisture.

→ Is the Cajun sauce spicy?

The sauce has a gentle heat, but you can adjust the spice level by varying the Creole seasoning.

→ Can these burgers be cooked without a smoker?

Yes, use a grill or oven at similar temperatures, adding liquid smoke for flavor if desired.