Smoked Cajun Burgers Cheese (Print Version)

Juicy smoked burgers with Cajun spices, melted cheese, caramelized onions, and a zesty sauce.

# Ingredients:

→ Cajun Sauce

01 - 1/2 cup mayonnaise
02 - 1 tablespoon Worcestershire sauce
03 - Juice of 1/2 lemon
04 - 1 teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon Tony’s Lite Creole Seasoning

→ Cajun Burger Rub

08 - 1 tablespoon garlic powder
09 - 1 tablespoon onion powder
10 - 2 teaspoons smoked paprika
11 - 2 teaspoons ground black pepper
12 - 2 teaspoons Tony’s Lite Creole Seasoning

→ Burgers

13 - 3 pounds ground chuck
14 - 10 ounces pepper jack cheese, cubed 1/4 inch
15 - 1 bottle Tony’s Creole Style Burger Marinade

→ Caramelized Onions

16 - 2 sweet onions, chopped
17 - 2 tablespoons unsalted butter
18 - 1 tablespoon kosher salt

→ Assembly

19 - Toasted buns
20 - Colby Jack 3 Pepper Cheese, sliced

# Steps:

01 - Whisk mayonnaise, Worcestershire sauce, lemon juice, black pepper, garlic powder, smoked paprika, and Tony’s Lite Creole Seasoning in a bowl until smooth. Refrigerate until needed.
02 - Combine garlic powder, onion powder, smoked paprika, black pepper, and Tony’s Lite Creole Seasoning in a small bowl and mix thoroughly.
03 - Place ground chuck in a large mixing bowl. Add pepper jack cheese cubes and Tony’s Creole Style Burger Marinade. Blend by hand until integrated. Form into 18 patties weighing 5 to 8 ounces each and 1/2 inch thick. Arrange on parchment-lined sheet and freeze for 20 minutes.
04 - Melt unsalted butter over medium heat in a skillet. Add chopped sweet onions and salt. Cook, stirring occasionally, for 30 to 40 minutes until onions are deeply caramelized.
05 - Preheat smoker to 250–275°F using hickory wood chunks. Place chilled patties on the smoker grate. Cook for 30 to 40 minutes, topping each with a slice of Colby Jack 3 Pepper Cheese during the final minutes. Ensure internal temperature reaches 165°F. Remove and let rest for 6 minutes.
06 - Lightly toast the buns. Spread Cajun sauce on the bottom bun, add a smoked patty, top with caramelized onions, and apply extra sauce if desired. Place the top bun and serve immediately.

# Notes:

01 - Chill patties before smoking to maintain shape and ensure even cooking.

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