Spicy Cajun Beef Burgers with White Cheddar and Caramelized Onion

Get ready for a flavor-packed burger night with these Cajun-spiced beef patties topped with melted white cheddar and sweet caramelized onions. A tangy, spicy rémoulade adds the perfect kick, while crispy seasoned potato wedges make the ideal side.

This recipe brings together smoky, savory and creamy elements for a truly satisfying meal. The patties are seasoned with a bold Cajun blend, then finished with a slice of white cheddar that melts beautifully over the hot beef. Caramelized onions add a touch of sweetness and the rémoulade-made with mayo, mustard, ketchup, hot sauce, horseradish and pickle-ties everything together.

Log in to save recipes and build weekly shopping lists.

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

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, 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 (use less if heat-sensitive) and 1 teaspoon Cajun Spice Blend. Season with salt and pepper. In a medium bowl, combine beef and remaining Cajun Spice Blend. Form mixture into two patties (four for 4 servings), each slightly wider than a burger bun; season all over 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. (If pan lacks 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 desired. 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 type of cheese?

Yes, you can substitute white cheddar with Monterey Jack, provolone or another melty cheese.

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 bake the potato wedges instead of frying?

Absolutely! The recipe already calls for roasting the wedges in the oven. Just follow the instructions for tossing with oil and spices and roasting until crispy.