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Smoked Cajun Cheese Burgers

A smoky, juicy, and perfectly spiced double cheeseburger loaded with Cajun flavor, melted cheddar, and a zesty homemade remoulade sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 Burgers
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Cajun Spice Blend & Patties
  • 2 lbs Ground Chuck (80/20) Cold
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Cayenne Pepper Adjust to taste
  • 1.5 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper Freshly ground
  • 2 tablespoons Worcestershire Sauce
Cajun Mayo Sauce
  • 0.5 cup Mayonnaise
  • 1 tablespoon Hot Sauce Louisiana style
  • 1 teaspoon Lemon Juice Fresh
  • 0.5 teaspoon Minced Garlic
Assembly
  • 4 large Brioche Buns
  • 8 slices Cheddar Cheese Or American
  • 2 tablespoons Butter Softened, for buns

Equipment

  • Meat Smoker or Grill
  • Mixing bowls
  • Meat thermometer

Method
 

  1. In a small bowl, mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Set aside 1/2 teaspoon of this mix for the sauce.
  2. In a large bowl, gently mix the ground chuck with the remaining spice blend and Worcestershire sauce. Form into 4 even patties, pressing a dimple into the center of each. Refrigerate for 30 minutes.
  3. Preheat your smoker to 225°F (107°C) using hickory or pecan wood.
  4. Make the sauce: Whisk together mayonnaise, hot sauce, lemon juice, minced garlic, and the reserved 1/2 tsp of Cajun spices. Refrigerate until needed.
  5. Place chilled patties on the smoker. Smoke for 45-60 minutes until internal temperature reaches 135°F for medium-rare or 145°F for medium.
  6. Optional: For a crust, remove patties 10 degrees early and sear on a hot skillet for 1 minute per side.
  7. During the last minute of cooking, top each patty with 2 slices of cheese and let melt.
  8. Butter and toast the brioche buns. Spread Cajun mayo on top and bottom buns, place the patties, and serve hot.

Notes

Keep meat cold before smoking to ensure juiciness. If doing a double patty style like the photo, divide meat into 8 thinner patties instead of 4 thick ones and reduce smoking time.