Cajun Beef Burgers with White Cheddar, Bacon and Spicy Rémoulade

Get ready for a burger that packs a punch! These Cajun-spiced beef patties are loaded with melty white cheddar, crispy bacon and sweet caramelized onions, all piled onto a soft brioche bun. The secret is the homemade rémoulade-a creamy, tangy and spicy sauce that takes every bite to the next level. Serve with oven-baked potato wedges seasoned with the same Cajun blend for a complete meal.

This recipe is perfect for a weeknight dinner that feels like a treat. The patties come together quickly and the wedges roast while you prep the toppings. Whether you’re feeding the family or impressing guests, these burgers deliver big, bold flavors with every bite.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Finely dice pickle until you have 1 tablespoon (2 tablespoons for 4 servings); reserve remaining slices for serving.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Cajun Spice Blend (you’ll use the rest later), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, heat a large drizzle of oil in a medium nonstick pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 teaspoon sugar (2 teaspoons for 4 servings) and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
4. While onion cooks, in a second small bowl, combine mustard, mayonnaise, ketchup, hot sauce, diced pickle, half the horseradish paste (use less if you’re heat-sensitive) and 1 teaspoon Cajun Spice Blend (all the horseradish paste and 2 teaspoons Cajun Spice Blend for 4 servings). Season with salt and pepper. In a medium bowl, combine beef and remaining Cajun Spice Blend. Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun; season all over with salt and pepper.
5. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. In the last 1-2 minutes of cooking, top patties with cheddar; cover pan to melt cheese. Remove from heat. (Tip: If your pan doesn’t have a lid, cover with foil.) Meanwhile, halve and toast buns until golden.
6. Fill buns with patties, caramelized onion and as much spicy rémoulade as you like. Divide burgers and potato wedges between plates. Serve with remaining pickle slices and any remaining rémoulade on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute white cheddar with provolone, Monterey Jack or even pepper jack for extra heat.

How do I make the potato wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before roasting, then pat them dry. This removes excess starch and helps them crisp up.

Can I prepare the rémoulade in advance?

Absolutely! The rémoulade can be made up to 2 days ahead and stored in the refrigerator. Stir well before using.