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Smoked Cajun Burgers

Difficulty: Easy
Print Recipe
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Cajun Sauce:
  • 1/2 cup mayo
  • 1 tablespoon Worcestershire Sauce
  • 1/2 lemon juiced
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Tony’s Lite Creole Seasoning
Cajun Burger Rub:
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons black pepper
  • 2 teaspoons Tony’s Lite Creole Seasoning
Burgers:
  • 3 pounds ground chuck
  • 10 ounces pepper jack cheese cubed (1/4” cubes)
  • 1 bottle Tony’s Creole Style Burger Marinade
  • Caramelized Onions:
  • 2 sweet onions chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon salt
For Assembly:
  • Toasted buns
  • Colby Jack 3 Pepper Cheese

Method
 

  1. Prepare the Cajun Sauce: Mix together mayo, Worcestershire sauce, lemon juice, black pepper, garlic powder, smoked paprika, and Tony’s Lite Creole Seasoning in a bowl. Refrigerate until ready to use.
  2. Make the Cajun Burger Rub: In a bowl, combine garlic powder, onion powder, smoked paprika, black pepper, and Tony’s Lite Creole Seasoning.
  3. Prepare the Burgers: In a large bowl, mix ground chuck, pepper jack cheese cubes, and Tony’s Creole Style Burger Marinade. Form into 1/3-1/2 pound balls, press into patties about 1/2 inch thick, place on parchment paper, and freeze for 20 minutes.
  4. Caramelize the Onions: In a skillet, melt butter over medium heat. Add onions and salt, cooking for 30-40 minutes until caramelized.
  5. Smoke the Burgers: Preheat smoker to 250-275°F with hickory wood chunks. Place patties on the smoker and cook for 30-40 minutes. Add Colby Jack 3 Pepper Cheese on top of each patty to melt. Cook until internal temperature reaches 165°F, then remove and rest for 6 minutes.
  6. Assemble the Burgers: Toast buns, spread Cajun sauce on the bottom bun, add a smoked patty, top with caramelized onions, and more sauce if desired. Finish with the top bun.