Name: Smoked Cajun Burgers Cheese Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Cajun
Ingredients: 1/2 lemon, squeezed; 1 tablespoon Worcestershire sauce; 1 teaspoon Tony’s Lite Creole Seasoning; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon ground black pepper; 1/2 cup mayo; 2 teaspoons black pepper; 1 tablespoon onion powder; 2 teaspoons smoked paprika; 1 tablespoon garlic powder; 2 teaspoons Tony’s Lite Creole Seasoning; 10 ounces pepper jack cheese, diced into small cubes (around 1/4 inch); 3 pounds of ground chuck beef; 1 bottle of Tony’s Creole Style Burger Marinade; 2 tablespoons butter, unsalted; 2 sweet onions, finely chopped; 1 tablespoon table salt; Colby Jack 3 Pepper Cheese slices; Buns, toasted

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If you’re in search of your next epic burger night centerpiece, let me introduce you to Smoked Cajun Burgers Cheese—a high-flavor, triple-cheese, smoke-tinged masterpiece that hits every craving in a single juicy bite. Think: a hearty patty packed with pepper jack cheese, layered with caramelized onions and zesty Cajun sauce, smoky as a southern backyard and just spicy enough to make you reach for seconds. Each component brings its own magic, building a seriously next-level burger experience that’ll have everyone asking for the recipe. Let’s dive right into this smoky, cheesy, Cajun-spiced adventure!

Smoked Cajun Burgers Cheese Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with simple but essential ingredients that guarantee big flavor. Each adds something special—whether it’s creaminess, crunch, spice, or that signature smoky undertone—to make your Smoked Cajun Burgers Cheese truly unforgettable.

Lemon: Adds fresh brightness to the Cajun sauce, cutting through the richness of the beef and cheese.
Worcestershire sauce: Deep, savory umami that anchors the spicy notes in the sauce.
Tony’s Lite Creole Seasoning: Classic southern spice blend for authentic Cajun punch without overwhelming saltiness.
Smoked paprika: Provides smoky depth and gorgeous color both in the sauce and the burger rub.
Garlic powder: Aromatic warmth that ties together the savory elements across all components.
Ground black pepper: Lends bold heat, enhancing both the sauce and the burger rub for a balanced kick.
Mayo: The creamy base for your Cajun sauce—don’t skip it!
Onion powder: Sweet, subtle onion undertone perfect for seasoning the patties.
Pepper jack cheese: Melty, spicy pockets inside every burger patty—this is the secret to the signature Smoked Cajun Burgers Cheese texture.
Ground chuck beef: The foundation for juicy, flavorful burgers—fatty enough to stay moist while smoking.
Tony’s Creole Style Burger Marinade: Infuses each patty with complex, zesty flavors and ensures maximum juiciness.
Butter: Key for slow-caramelizing the onions for a savory-sweet finish.
Sweet onions: Their natural sugars bring out a jammy texture that crowns the burgers beautifully.
Table salt: Draws out moisture and sweetness from the onions, helping them caramelize evenly.
Colby Jack 3 Pepper Cheese slices: The ultimate finishing touch for melted, gooey greatness on top of your burgers.
Buns, toasted: A warm, crunchy vehicle to hold all those incredible fillings together.

How to Make Smoked Cajun Burgers Cheese

Step 1: Prepare the Cajun Sauce

Start by stirring together mayo, Worcestershire sauce, a fresh squeeze of lemon, black pepper, garlic powder, smoked paprika, and Creole seasoning in a bowl. The resulting Cajun sauce is creamy, tangy, and bold—the condiment star that will make your Smoked Cajun Burgers Cheese stand apart. Chill it in the fridge while you tackle the other components so the flavors meld together beautifully.

Step 2: Mix the Cajun Burger Rub

In a small bowl, blend together your garlic powder, onion powder, smoked paprika, black pepper, and Creole seasoning. This is your all-purpose burger rub, ready to introduce smoky, spicy character to your beef patties without overpowering. Set it aside—you’ll use it shortly.

Step 3: Form and Chill the Burger Patties

In a large bowl, combine the ground chuck, diced pepper jack cheese, and burger marinade. Mixing the pepper jack right into the meat creates cheesy pockets that ooze out once smoked, which defines the Smoked Cajun Burgers Cheese experience. Shape the mixture into balls weighing about 1/3 to 1/2 pound, then flatten into 1/2-inch thick patties. Lay the patties on parchment and let them chill in the freezer for 20 minutes—this helps them hold up on the smoker and develop a delightful crust.

Step 4: Caramelize the Onions

While the burgers chill, melt butter in a skillet over medium heat and add your chopped sweet onions with a sprinkle of salt. Stir occasionally, letting them slowly caramelize for 30 to 40 minutes until they’re deeply golden and soft. Patience is key! Their sweet-savory depth turns every Smoked Cajun Burgers Cheese into a flavor-packed bite.

Step 5: Smoke the Burgers

Preheat your smoker to 250 to 275°F and toss in a few hickory wood chunks for that unforgettable smoke flavor. Arrange the chilled patties inside and let them bask in that aromatic haze for 30 to 40 minutes. When they’re almost at peak doneness, crown each with a Colby Jack 3 Pepper Cheese slice. Once the burgers reach a safe internal temperature of 165°F, take them off and let them rest for about 6 minutes—this helps lock in all those glorious juices.

Step 6: Assemble Your Smoked Cajun Burgers Cheese

Toast the buns until golden and crisp. Spread a generous layer of Cajun sauce on the bottom bun, rest a smoky patty on top, add a heap of caramelized onions, and drizzle on more sauce if you’re feeling extra saucy. Cap it off with the top bun and get ready for burger bliss—your Smoked Cajun Burgers Cheese is ready to devour!

How to Serve Smoked Cajun Burgers Cheese

Garnishes

For a finishing touch, sprinkle fresh chopped chives, sliced jalapeños, or even a handful of crispy fried onions over your burgers. These extras not only brighten the look of your Smoked Cajun Burgers Cheese but also add a lovely contrast of freshness, spice, or crunch.

Side Dishes

Smoked Cajun Burgers Cheese begs for sides that can keep up with its bold flavors. Think Cajun fries, creamy coleslaw, sweet potato wedges, or even a zippy corn salad. Each bring something refreshing or hearty to the table, making this smoky meal feel like a full-blown backyard feast.

Creative Ways to Present

Let your burger feast shine! Try stacking Smoked Cajun Burgers Cheese sliders for a party platter, or go bunless with lettuce wraps for a lighter option. You can also serve everything family-style, encouraging friends to build their own burgers and customize with their favorite toppings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Smoked Cajun Burgers Cheese, let the burgers cool to room temperature before storing. Place the patties, onions, and sauce in separate airtight containers and refrigerate for up to 3 days. Keep buns on the counter in a paper bag to stay fresh and just assemble when ready to enjoy again.

Freezing

Smoked Cajun Burgers Cheese patties freeze beautifully! Arrange cooked (and cooled) patties between sheets of parchment and seal in a zip-top bag or freezer-safe container. They’ll keep well for up to 2 months. Thaw overnight in the fridge for best results—cheese and all will taste freshly smoked.

Reheating

To reheat Smoked Cajun Burgers Cheese, pop patties into a 300°F oven, covered in foil, until warmed through (about 10 minutes). Give cheese a fresh melt with a minute under the broiler, and always toast those buns before reassembling for maximum crunch and flavor.

FAQs

Can I grill instead of smoking the burgers?

Absolutely! If you don’t have a smoker, a traditional grill works just fine. Grill your patties over indirect heat with a handful of soaked wood chips to mimic that smoky flavor. The result won’t be quite as deeply smoked, but your Smoked Cajun Burgers Cheese will still be a massive crowd-pleaser.

Is it possible to use another type of cheese?

Definitely! While pepper jack and Colby Jack 3 Pepper are signature for Smoked Cajun Burgers Cheese, feel free to swap in sharp cheddar, provolone, or even gouda for your own twist. Exploring different cheeses is half the fun—make it your own.

What’s the best beef to use?

Ground chuck is your best bet for Smoked Cajun Burgers Cheese thanks to its perfect fat ratio, making juicy, flavorful burgers. If you have another cut you love, just ensure it has enough fat (around 20 percent) to stay moist during smoking.

Can I make the Cajun sauce ahead of time?

Yes, and I highly recommend it! The flavors deepen as it sits. Prepare your Cajun sauce a day in advance and keep it covered in the fridge for up to a week. It only makes your Smoked Cajun Burgers Cheese that much more crave-worthy.

How spicy is this recipe?

Smoked Cajun Burgers Cheese brings a pleasant, moderate heat thanks to the pepper jack, seasoning, and Cajun elements. If you’re serving spice-sensitive guests, you can use milder cheeses or reduce the Creole seasoning—a customizable kick for every palate.

Final Thoughts

If you’re ready to elevate your burger game with smoky, cheesy, Cajun-infused perfection, Smoked Cajun Burgers Cheese is your ticket to wow-factor dinners and backyard gatherings. Whether you smoke them slow or grill in a pinch, every bite is packed with personality. Give it a try and discover just how irresistible this burger can be—your friends and family will thank you!