Cajun-Spiced Beef Burgers with White Cheddar, Bacon and Caramelized Onions

Get ready for a burger that packs a punch! These hearty beef patties are seasoned with a robust Cajun spice blend featuring smoked paprika, cayenne, garlic and oregano. They’re topped with melty white cheddar, crispy bacon and sweet caramelized onions, then tucked into soft brioche buns slathered with a zesty rémoulade made from mayo, mustard, ketchup, hot sauce, horseradish and diced pickles.

Alongside, you’ll enjoy crispy oven-baked potato wedges seasoned with the same Cajun spices, with extra rémoulade for dipping. This is the perfect meal for when you crave something indulgent and full of flavor.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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; reserve remaining slices for serving.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Cajun Spice Blend, 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 and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. 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 and 1 teaspoon Cajun Spice Blend. Season with salt and pepper. In a medium bowl, combine beef and remaining Cajun Spice Blend. Form into two patties, each slightly wider than a burger bun; season with salt and pepper.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. In the last 1-2 minutes, top patties with cheddar; cover pan to melt cheese. Remove from heat. Meanwhile, halve and toast buns until golden.
6. Fill buns with patties, caramelized onion and as much rémoulade as you like. Divide burgers and potato wedges between plates. Serve with remaining pickle slices and any extra rémoulade on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute white cheddar with provolone, Monterey Jack or gouda for a different flavor.

How do I make the rémoulade less spicy?

Reduce or omit the hot sauce and horseradish paste. You can also add a little more mayonnaise to mellow the heat.

Can I prepare the patties ahead of time?

Absolutely. Form the patties and refrigerate them up to a day in advance. Cook them straight from the fridge, adding a minute or two to the cooking time.