Last summer, during one of those golden evenings when the sky glows just long enough to stretch dinner into twilight, our backyard turned into a mini gathering spot. My son had driven in from the city with his two boys, both growing like weeds, and my daughter brought over a tray of fresh-picked tomatoes from her garden.

We’d been meaning to have a cookout, nothing fancy, just some time to unwind and laugh a bit. My husband, who swears by his smoker like it’s a sacred relic, had just picked up a bag of hickory wood chunks, so naturally, burgers made the menu.

The grandkids ran circles around the folding chairs while we prepped. As I mixed the ground chuck with diced jalapeños and sharp cheddar, my daughter teased me, saying I still measure seasonings with my heart. The smoker went on, burgers kissed by hickory smoke until the cheese bubbled and melted just right.

I layered on my homemade Cajun sauce—spicy, tangy, with a little sweetness from minced bacon—and we all stood around the picnic table, buns in hand, plates balancing on paper towels, laughing with mouths full.

It’s funny how burgers like this can slow time down. That night, with the cicadas humming and kids tugging on sleeves for second helpings, it wasn’t just about the food. It was a little moment stitched together by family, fire, and flavor.

Short Description

A bold, smoky burger with Cubed pepper jack cheese, rich Creole-seasoned beef, caramelized onions, and homemade Cajun sauce—smoked to perfection and served on toasted buns.

Key Ingredients

Cajun Sauce:

½ cup mayonnaise
1 tbsp Worcestershire sauce
Juice of ½ lemon
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp Tony’s Lite Creole Seasoning

Cajun Burger Rub:

1 tbsp garlic powder
1 tbsp onion powder
2 tsp smoked paprika
2 tsp black pepper
2 tsp Tony’s Lite Creole Seasoning

Burgers:

3 lbs ground chuck
10 oz pepper jack cheese, cubed (¼‑inch cubes)
1 bottle Tony’s Creole Style Burger Marinade

Caramelized Onions:

2 sweet onions, chopped
2 tbsp unsalted butter
1 tbsp salt

For Assembly:

Toasted burger buns
Colby Jack 3 Pepper Cheese slices

Tools Needed

Smoker and/or grill
Cast‑iron skillet
Mixing bowls
Parchment paper
Thermometer
Spatula

Cooking Instructions

Step 1: Make Cajun Sauce
Whisk mayonnaise, Worcestershire, lemon juice, black pepper, garlic powder, smoked paprika, and Creole seasoning. Chill until serving time.

Step 2: Blend the Burger Rub
Combine all spices in a bowl and set aside.

Step 3: Form the Patties
In a large bowl, mix ground chuck, cheese cubes, and a splash of Creole marinade. Gently combine—don’t over‑work. Shape into six patties about ½″ thick, season with rub. Freeze on parchment for 20 minutes to help them hold shape.

Step 4: Caramelize the Onions
Melt butter in a skillet over medium. Add chopped onions and salt, cook low and slow for 30–40 minutes, stirring occasionally until deeply golden and sweet.

Step 5: Smoke the Burgers
Heat smoker to 250–275°F using hickory chunks. Place patties on grate. Smoke for 30–40 minutes, adding Colby Jack 3 Pepper cheese when internal temperature reaches ~150°F. Continue until 165°F—cheese fully melted. Rest for 6 minutes.

Step 6: Toast Buns & Assemble
Butter and toast buns until golden crisp. Spread Cajun sauce on bottom buns, place a smoked patty on each, pile on caramelized onions, and add more sauce if you like. Serve immediately while sauce is cool and cheese warm.

Why You’ll Love This Recipe

Bold Cajun Punch: Smoky paprika, garlic, and Tony’s seasoning bring intense flavor without heat overload.

Melty, Spicy Cheese Center: Cubed pepper jack inside each patty gives creamy bursts.

Sweet Meets Savory: Rich caramelized onions balance the smokiness.

Sauce Included: Homemade Cajun sauce ties it all together—creamy, tangy, robust.

Make‑ahead Friendly: Patties can be prepared earlier and frozen before smoking; onions can be done in advance.

Mistakes to Avoid & Solutions

Too-wet patties: If mixture is loose, refrigerate briefly before shaping.

Cheese sinking out: Keep cubed cheese fully inside the meat, and chill patties before smoking.

Burning onions: Cook them slowly on low heat and stir often to avoid crispy bits.

Dry burgers: Don’t over-smoke. Remove at 165°F, and let rest for juicy results.

Serving & Pairing Suggestions

Serve these burgers family-style with crisp pickles and coleslaw on the side.

Pair with sweet potato fries or a green salad for balance.

Offer cold beer, iced tea, or a fizzy lemonade to cut through the richness.

Storage and Reheating Tips

Store cooled leftovers airtight in refrigerator up to 3 days.

Reheat gently in a 300°F oven or covered skillet to maintain juiciness.

Sauce and onions can be refrigerated separately and reheated on the side.

FAQs

1. When should I add the cheese cubes?
Add them when you’re forming patties, fold them gently inside before chilling.

2. Can I use a charcoal grill instead of smoker?
Yes, use indirect heat and add soaked wood chips for smoke flavor.

3. Can I skip freezing patties?
You’ll still manage, but freezing makes them hold their shape better and prevents cheese leakage.

4. Is Tony’s seasoning essential?
It gives authentic Creole flavor. If unavailable, use your favorite Cajun spice blend with garlic, paprika, and onion powder.

5. Can I make this with leaner meat?
You can, but fat adds flavor and moisture. If lean, watch doneness carefully to avoid dryness.

Tips & Tricks

Use a digital instant‑read thermometer for perfect doneness.

Chill burgers before smoking for a tight sear and less cheese bleed-out.

Keep onions in view—stir every 5–7 minutes to prevent burning.

Lightly toast buns to hold heat and texture without becoming soggy.

Recipe Variations

Spicy Kick Version: Add diced jalapeños into the patties, up the smoked paprika in rub, and use pepper jack on top.

Cheddar Lover’s Twist: Swap Colby Jack for sharp cheddar and fold in a few cubes for an extra cheesy burst.

Vegetarian Option: Use plant‑based ground meat, skip cheese cubes, top with smoky vegan cheddar and Creole sauce.

Final Thoughts

That backyard evening still lingers with me—maybe because it reminded me how much joy lives in the simplest meals. Those Smoked Cajun Cheese Burgers weren’t just dinner. They were a story shared over toasted buns and messy fingers.

When I make them again, I won’t change a thing. Not the sauce. Not the smoky edge. And definitely not the laughter that always seems to follow.

Smoked Cajun Cheese Burgers

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Cajun Sauce:
½ cup mayonnaise
1 tbsp Worcestershire sauce
Juice of ½ lemon
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp Tony’s Lite Creole Seasoning
Cajun Burger Rub:
1 tbsp garlic powder
1 tbsp onion powder
2 tsp smoked paprika
2 tsp black pepper
2 tsp Tony’s Lite Creole Seasoning
Burgers:
3 lbs ground chuck
10 oz pepper jack cheese, cubed (¼‑inch cubes)
1 bottle Tony’s Creole Style Burger Marinade
Caramelized Onions:
2 sweet onions, chopped
2 tbsp unsalted butter
1 tbsp salt
For Assembly:
Toasted burger buns
Colby Jack 3 Pepper Cheese slices

Instructions

Step 1: Make Cajun Sauce
Whisk mayo, Worcestershire, lemon juice, pepper, garlic powder, paprika, and Creole seasoning. Chill.

Step 2: Mix Burger Rub
Blend all spices in a small bowl. Set aside.

Step 3: Form Patties
Combine ground chuck, cheese cubes, and a splash of Creole marinade. Gently form six ½-inch patties. Season with rub. Freeze 20 minutes.

Step 4: Caramelize Onions
Cook onions in butter with a pinch of salt over medium-low heat for 30–40 minutes until golden and soft.

Step 5: Smoke Burgers
Preheat smoker to 250–275°F with hickory. Smoke patties until 150°F, top with cheese, and continue until 165°F. Rest 6 minutes.

Step 6: Toast & Assemble
Toast buttered buns. Add Cajun sauce, smoked patty, caramelized onions, and more sauce if desired. Serve warm.