Smoky Cajun Cheese Burgers

This smoky, spicy Cajun burger recipe elevates your standard cookout fare into a mouth-watering masterpiece that brings New Orleans flavor right to your backyard. The combination of smoked patties, homemade Cajun sauce, and caramelized onions creates a burger experience you won't soon forget.

I first created these burgers when hosting a Louisiana-themed birthday party for my brother who spent several years in New Orleans. The combination of the smoke flavor with the Cajun spices was such a hit that it's now requested at every family gathering from May through September.

• Ground chuck with 20% fat content: ensures juicy burgers that stand up to smoking
• Pepper jack cheese cubes: create melty pockets of flavor throughout each patty
• Tony's Creole Style Burger Marinade: provides authentic Cajun flavor without the guesswork
• Sweet onions: caramelize beautifully and complement the spicy burger with natural sweetness
• Smoked paprika: brings smokiness to both the rub and sauce for layered flavor
• Worcestershire sauce: adds umami depth to the Cajun sauce
• Fresh lemon juice: brightens the sauce and cuts through the richness

How To Make Smoked Cajun Burgers Cheese

Prepare the Cajun Sauce:

Whisk mayonnaise, Worcestershire sauce, lemon juice, black pepper, garlic powder, smoked paprika, and Tony's Lite Creole Seasoning in a bowl until completely smooth. The sauce should have a light orange hue with visible spice flecks throughout. Refrigerate to allow flavors to meld while preparing other components.

Mix the Cajun Burger Rub:

Combine garlic powder, onion powder, smoked paprika, black pepper, and Tony's Lite Creole Seasoning in a small bowl. Use your fingers to break up any clumps, ensuring the spices are evenly distributed. This rub creates a beautiful crust on the outside of the burger during smoking.

Form the Burger Patties:

In a large mixing bowl, gently fold ground chuck, pepper jack cheese cubes, and Tony's Creole Style Burger Marinade until just combined. Avoid overworking the meat which can make burgers tough. Divide mixture into balls weighing 150 to 225 grams each, then gently press into patties about 1.25 cm thick. Place formed patties on parchment paper and freeze for 20 minutes to firm up before smoking.

Caramelize the Onions:

Melt butter in a heavy skillet over medium heat. Add chopped sweet onions and salt, then cook slowly for 30 to 40 minutes, stirring occasionally. The onions will gradually transform from white to golden to a deep amber color. Be patient during this process as the slow cooking develops the deep, sweet flavor that balances the spicy burgers.

Smoke the Patties:

Preheat your smoker to 120 to 135°C using hickory wood chunks for authentic smokiness. Place the chilled patties directly on the smoker rack and cook for 30 to 40 minutes. During the final few minutes, top each patty with a slice of Colby Jack 3 Pepper Cheese and allow it to melt completely. The internal temperature should reach 74°C for food safety.

Assemble the Burgers:

Lightly toast your buns on the smoker or in a skillet. Spread a generous layer of Cajun sauce on the bottom half, then place a smoked patty on top. Add a heap of caramelized onions and more Cajun sauce if desired. Crown with the top bun and serve immediately while still hot.

The Tony's Creole seasoning is really the secret weapon in this recipe. My grandfather introduced me to it years ago after a fishing trip to Louisiana, and now I keep it stocked in my pantry year round. The way it combines with the smoke flavor creates something truly magical that store bought burgers simply cannot match.

Make-Ahead Options

The beauty of these burgers is how many components can be prepared in advance. The Cajun sauce actually improves after sitting in the refrigerator overnight as the flavors have time to fully develop. The caramelized onions can be made up to three days ahead and gently reheated when needed. Even the burger patties can be formed and frozen for up to a month before smoking day. This makes the recipe perfect for entertaining, as most of the work can be done well before your guests arrive.

Substitution Ideas

If you cannot find Tony's seasonings, you can create your own Cajun blend using paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and salt. For the burger marinade, simply use Worcestershire sauce mixed with a bit of hot sauce and olive oil. The pepper jack cheese inside the patties can be substituted with any good melting cheese like cheddar or Monterey jack, though you'll lose some of the heat. For a lighter option, ground turkey can replace the chuck, but add 1 tablespoon of olive oil per pound to maintain moisture.

Serving Suggestions

These hearty Cajun burgers pair beautifully with traditional Southern sides. Consider serving them with crispy sweet potato fries dusted with the same Cajun seasoning used in the burgers. A simple coleslaw with a vinegar-based dressing provides a refreshing contrast to the rich, spicy burger. For beverages, an ice-cold craft beer or a sweet tea complements the flavors perfectly. If you're feeling ambitious, homemade pickles with a touch of heat make an excellent additional topping.

Recipe FAQs

→ What can I substitute for Tony's Creole Seasoning?

If you don't have Tony's Creole Seasoning, you can make your own blend with equal parts paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and salt. Adjust the cayenne to your preferred spice level.

→ Can I cook these burgers on a regular grill?

Yes! While smoking adds distinctive flavor, you can cook these on a gas or charcoal grill. To mimic the smokiness, add soaked wood chips in a smoker box or aluminum foil pouch with holes poked in it.

→ Why freeze the patties before smoking?

Freezing the patties for 20 minutes helps them hold their shape during cooking, especially important since these burgers contain cheese cubes that melt during cooking. It also helps the smoke adhere better to the cold surface.

→ What's the best way to caramelize onions?

The key to properly caramelized onions is patience. Cook them low and slow (30-40 minutes) in butter, stirring occasionally. Don't rush the process by using high heat, as this will burn rather than caramelize them.

→ Can I make the Cajun sauce ahead of time?

Absolutely! The Cajun sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together even better.

→ What internal temperature should the burgers reach?

The burgers should reach an internal temperature of 74°C (165°F) for food safety. Using a meat thermometer is the most reliable way to ensure they're properly cooked.