Cajun Burger Recipe

Form patties

Place ground beef in a bowl. Add cajun seasoning, 2 tsp kosher salt, 1 tsp black pepper, and Worcestershire sauce. Mix gently with your hands until combined; avoid overworking. Divide into four equal portions (~4 oz each) and form into patties about 3/4 inch thick, making a slight indentation in the center of each patty to promote even cooking.

Preheat grill or skillet

Preheat a grill to medium-high (about 400°F/200°C) or heat a heavy skillet or cast-iron pan over medium-high heat. Brush patties lightly with neutral oil just before cooking.

Cook patties

Place patties on the hot grill or skillet. Cook 3-4 minutes per side for medium (internal temperature ~160°F/71°C), flipping once. During the last minute of cooking, place a slice of pepper jack on each patty and cover the grill or loosely tent the skillet with foil to melt the cheese.

Cook bacon

While patties rest, cook bacon in a skillet over medium heat until crisp, 6-10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain. Keep skillet with bacon fat for caramelizing onions if desired (reserve excess fat if not).

Caramelize/grill onions

Slice the yellow onion into 1/4-inch rings. In a separate skillet over medium heat, add 1 tbsp butter. When melted, add onion rings and a pinch of kosher salt. Cook, stirring occasionally, until softened and golden, about 8-12 minutes. Sprinkle 2 tsp sugar over onions during cooking to help caramelization and cook another 1-2 minutes until deep golden. Optional: deglaze pan with 1 tsp water or a splash of cane syrup if sticking.

Make sugar cane glaze

In a small saucepan over low heat, combine 3 tbsp cane syrup and 1 tsp water. Warm until just simmering, then cook 1-2 minutes until slightly thickened. Remove from heat and whisk in a pinch of salt. If you prefer a thicker glaze, add 1/2 tsp more cane syrup and warm another minute. Use immediately to brush over cooked bacon and patties.

Prepare mayo and produce

Slice tomatoes into 1/4-inch thick rounds (about 2-3 per tomato depending on size). Rinse and pat dry lettuce leaves. Mix mayo with a light pinch of cajun seasoning (about 1/4 tsp) to make a seasoned mayo, or leave plain to taste.

Toast buns

Split the brioche buns and brush cut sides with the 2 tbsp softened butter. Toast on a griddle or skillet over medium heat until golden brown, 1-2 minutes.

Assemble burgers

Spread about 1 tbsp seasoned mayo (or plain mayo if preferred) on the bottom half of each bun. Place 2 lettuce leaves, then a tomato slice. Put the cheese-topped patty over the tomato. Brush a light layer of the sugar cane glaze over the patty. Add two slices of cooked bacon (brush bacon with glaze as you stack, if desired). Top with a generous portion of grilled onions. Close with the bun top and serve immediately.

Finish & serve

Serve the Cajun Burgers hot with extra sugar cane glaze and mayo on the side. Suggestion: pair with fries or a side salad.