Smoked Cajun Burgers Spicy (Printable Version)
# What You'll Need:
→ Cajun Sauce
01 -
120 ml mayonnaise
02 -
15 ml 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 Creole seasoning (Tony’s Lite recommended)
→ 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 Creole seasoning (Tony’s Lite recommended)
→ Burgers
13 -
1.36 kg ground chuck
14 -
285 g pepper jack cheese, cut into 0.5 cm cubes
15 -
1 bottle Creole style burger marinade (Tony’s recommended)
→ Caramelized Onions
16 -
2 sweet onions, chopped
17 -
28 g unsalted butter
18 -
1 tablespoon salt
→ Assembly
19 -
8 burger buns, toasted
20 -
8 slices Colby Jack 3 Pepper cheese
# Step-by-Step Directions:
01 -
In a mixing bowl, combine mayonnaise, Worcestershire sauce, lemon juice, black pepper, garlic powder, smoked paprika, and Creole seasoning. Mix thoroughly and refrigerate until needed.
02 -
In a separate bowl, whisk together garlic powder, onion powder, smoked paprika, black pepper, and Creole seasoning until evenly blended.
03 -
In a large mixing bowl, gently combine ground chuck, pepper jack cheese cubes, and Creole style burger marinade. Shape into balls weighing approximately 150–225 g each, then flatten into 1.25 cm-thick patties. Arrange on parchment paper and freeze for 20 minutes.
04 -
In a skillet over medium heat, melt butter. Add chopped onions and salt; cook, stirring occasionally, for 30–40 minutes or until onions are deeply caramelized and golden brown.
05 -
Preheat smoker to 120–135°C using hickory wood chunks. Place chilled patties on the smoker grate. Cook for 30–40 minutes until the internal temperature reaches 74°C. During the final minutes, top each patty with a slice of Colby Jack 3 Pepper cheese and allow to melt.
06 -
Lightly toast buns on the grill or in a skillet until golden and warmed through.
07 -
Spread Cajun sauce on the lower half of each bun. Top with a smoked patty and caramelized onions. Add additional sauce as desired, then finish with the top bun and serve immediately.
# Helpful Notes:
01 -
Chilling patties before smoking helps them retain their shape during cooking.
02 -
Always monitor internal temperature to ensure patties reach a safe 74°C.
03 -
Allow smoked burger patties to rest for 6 minutes before serving for maximum juiciness.
04 -
Experiment with different cheeses, such as pepper jack or Colby Jack, for customizable flavor.