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Smoked Cajun Cheese Burgers Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Smoked Cajun Burgers

These smoked Cajun burgers bring bold Southern flavor with smoked paprika, Creole seasoning, melty cheese, and caramelized onions packed into juicy patties cooked in a smoker or pressure cooker.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 6 people
Calories 620 kcal

Equipment

  • 1 Mixing bowl For sauce and burger mixture
  • 1 Skillet For caramelizing onions
  • 1 Smoker Or pressure cooker

Ingredients
  

Cajun Sauce

  • ½ cup Mayonnaise
  • 1 tablespoon Worcestershire Sauce
  • ½ 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 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

Instructions
 

Instructions

  • 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.
  • In a bowl, combine garlic powder, onion powder, smoked paprika, black pepper, and Tony’s Lite Creole Seasoning to make the Cajun Burger Rub.
  • In a large bowl, mix ground chuck, pepper jack cheese cubes, and Tony’s Creole Style Burger Marinade. Form into ⅓-1/2 pound balls, press into patties about ½ inch thick, place on parchment paper, and freeze for 20 minutes.
  • In a skillet, melt butter over medium heat. Add onions and salt, cooking for 30–40 minutes until caramelized.
  • 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.
  • Toast buns lightly during the final minutes before patties are done.
  • Spread Cajun sauce on the bottom bun, add a smoked patty, top with caramelized onions, more sauce if desired and then top bun.

Notes

Use hickory wood chunks for a deep, smoky flavor. Caramelize onions ahead to save time. Freeze patties briefly before smoking to hold shape. Serve immediately after assembling for the best texture and flavor.