Smoked Cajun Burgers

Step 1

Prepare the Cajun Sauce: Mix together mayo, Worcestershire sauce, lemon juice, black pepper, garlic powder, smoked paprika, and Tony’s Lite Creole Seasoning in a bowl. Refrigerate until ready to use.

Step 2

Make the Cajun Burger Rub: In a bowl, combine garlic powder, onion powder, smoked paprika, black pepper, and Tony’s Lite Creole Seasoning.

Step 3

Prepare the Burgers: In a large bowl, mix ground chuck, pepper jack cheese cubes, and Tony’s Creole Style Burger Marinade. Form into 1/3-1/2 pound balls, press into patties about 1/2 inch thick, place on parchment paper, and freeze for 20 minutes.

Step 4

Caramelize the Onions: In a skillet, melt butter over medium heat. Add onions and salt, cooking for 30-40 minutes until caramelized.

Step 5

Smoke the Burgers: Preheat smoker to 250-275°F with hickory wood chunks. Place patties on the smoker and cook for 30-40 minutes. Add Colby Jack 3 Pepper Cheese on top of each patty to melt. Cook until internal temperature reaches 165°F, then remove and rest for 6 minutes.

Step 6

Assemble the Burgers: Toast buns, spread Cajun sauce on the bottom bun, add a smoked patty, top with caramelized onions, and more sauce if desired. Finish with the top bun.