Step by Step Instructions
Make the Cajun Sauce:
Mix together mayo Worcestershire sauce lemon juice black pepper garlic powder smoked paprika and Tony’s Lite Creole Seasoning in a medium bowl until smooth. Cover the bowl and refrigerate so the flavors can meld for at least half an hour.
Mix the Cajun Burger Rub:
In a small bowl combine garlic powder onion powder smoked paprika black pepper and Tony’s Lite Creole Seasoning. Stir until the spices are fully blended and set aside.
Prepare the Burger Patties:
In a large bowl gently mix ground chuck with cubed pepper jack cheese and Tony’s Creole Style Burger Marinade. Avoid over mixing to keep the patties tender. Divide the meat into equal portions about a third to a half pound each. Form into patties about half an inch thick and place them on parchment paper. Freeze the patties for twenty minutes for easier handling.
Caramelize the Onions:
In a large skillet melt unsalted butter over medium heat. Add chopped sweet onions and salt. Let the onions cook slowly for thirty to forty minutes stirring every few minutes so they soften and turn golden brown without burning. Low and slow is key for deep caramelization.
Smoke the Burger Patties:
Preheat your smoker to between two hundred fifty and two hundred seventy five degrees Fahrenheit using hickory wood chunks. Place the chilled patties directly on the smoker grates. Let them cook for thirty to forty minutes until they are cooked through. Top each burger with a slice of Colby Jack 3 Pepper Cheese near the end to melt. Remove when internal temperature hits one hundred sixty five degrees Fahrenheit. Let them rest off heat for six minutes so juices redistribute.
Toast the Buns and Assemble:
While burgers rest toast the buns until golden. Spread Cajun sauce generously on the bottom half of each bun. Place a smoked burger on top then pile high with caramelized onions and more sauce if you love extra zip. Cap with the top bun and serve immediately.
You Must Know
- High protein and very filling
- Perfect for meal prep smoke a large batch and reheat for weekday lunches
- Balances heat smoke and sweet for a classic Southern bite
Hands down my favorite ingredient here is smoked paprika It gives just the right amount of fire kissed flavor that you get from cooking over real wood I still remember my cousin asking what made these burgers so different The deep smokiness kept everyone guessing at our last family gathering
Storage Tips
The most important part is just ahead — click NEXT »»
