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Smoked Cajun Cheese Burgers

Rich and smoky Cajun burgers with melty pepper jack cubes, topped with caramelized onions and zesty cajun sauce—burgers that bring bold flavor and backyard warmth.
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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
 

  • Stir together mayo, Worcestershire, lemon juice, pepper, garlic powder, paprika, and Creole seasoning. Chill.
  • Mix garlic powder, onion powder, paprika, black pepper, and Creole seasoning. Set aside.
  • Mix ground chuck, cheese cubes, and marinade. Form into ½-inch thick patties and freeze for 20 minutes.
  • Cook chopped onions with butter and salt over medium heat for 30–40 minutes until deep golden, stirring occasionally.
  • Preheat smoker to 250–275°F. Smoke patties 30–40 minutes until they hit 165°F. Sprinkle rub on in final 5 minutes.
  • Top patties with cheese slices in last few minutes to melt.
  • Rest patties 6 minutes. Toast buns until golden.
  • Spread Cajun sauce on buns, add patty, onions, and extra sauce if desired. Top and serve.