Give homemade burger night a spicy twist with these Cajun Burgers, filled with seasoned beef patties, Cajun mayo, cooked vegetables, and melted cheese.
As you know, I love to come up with different combinations of flavours for burgers, and these homemade Cajun Burgers are an absolute keeper.
They have Cajun-spiced beef patties, creamy Cajun mayo, cooked onions and green peppers, all served in soft homemade brioche buns.
I use my Cajun Seasoning recipe in both the beef patties and the mayo. It gives both parts of the burger the same Cajun flavour. Instead of the usual raw salad ingredients, I use cooked onions and green peppers. They soften in the pan and pair well with the seasoned beef and creamy mayo.
I also use homemade brioche buns because I love homemade bread. If you like Cajun flavours, you’ll love these burgers. Serve them hot with fries and enjoy!
Why We Love Homemade Cajun Burgers
- Leftovers are easy to store separately, which makes another burger meal much easier the next day.
- Easy to customise, everyone can add their favourite toppings and build their burger the way they like it.
- Generous portions make them satisfying enough for dinner without needing loads of sides.
Cajun Burger Ingredients
Beef Mince
Beef mince gives the patties their juicy, meaty texture and works well with the Cajun seasoning and Worcestershire sauce. Choose mince with some fat rather than very lean beef, as the fat helps keep the patties moist.
Cajun Seasoning
Cajun seasoning gives the burgers their spicy, savoury flavour, with herbs and spices adding depth to the beef and mayo. Different blends vary in heat and salt. Choose one you already enjoy, or use homemade Cajun seasoning for more control over the flavour.
Mayonnaise
Mayonnaise makes the Cajun mayo creamy and helps balance the spices in the seasoning. Choose a good-quality whole-egg mayonnaise for a smooth, rich consistency.
Worcestershire Sauce
Adds a savoury, slightly tangy flavour to the beef. A small amount complements the Cajun seasoning without making the patties too salty.
Pepperjack Cheese
Pepperjack cheese is creamy with a mild chilli heat that suits the Cajun-spiced beef. It melts easily over the warm patties and adds a soft, creamy layer to the burger.
Find the complete list with measurements in the recipe card below.
How to Make Cajun Burgers
Make the Cajun Mayo
Step 1: Mix the mayonnaise and Cajun seasoning together until well combined. Set aside.
Make the Hamburger Buns
Step 1: Mix the water, milk, yeast, and sugar together. Set aside until the mixture becomes frothy.
Step 2: Beat one of the eggs. Add the flour, salt, and butter to the bowl of an electric mixer fitted with the paddle attachment and mix for 2 minutes.
Step 3: Add the yeast mixture and beaten egg, then knead for about 10 minutes, or until the dough is smooth and elastic.
Note: The dough will be slightly sticky. Avoid adding too much flour, as this will make the buns tougher.
Step 4: Shape the dough into a ball, lightly spray it with oil, and return it to the mixer bowl. Cover with cling film and leave to rise for at least 1 hour, or until doubled in volume.
Step 5: Divide the dough into 8 equal portions and gently shape them into balls. Arrange them on a tray lined with baking paper, leaving 5 to 7 cm – 2 to 3 inches between each bun. Loosely cover with cling film lightly coated with oil and leave to rise in a warm place for at least 1 hour.
Step 6: Beat the remaining egg with 1 tablespoon of water. Brush the mixture over the tops of the buns and sprinkle with sesame seeds.
Step 7: Bake in a preheated oven at 200°C – 400°F, with the rack in the centre, for about 15 minutes or until golden brown. Turn the tray halfway through baking to ensure the buns cook evenly.
Prepare the Vegetables
Step 1: Melt the butter in a frying pan. Add the garlic and onions and cook until translucent, then add the sliced green pepper and continue cooking until softened.
Step 2: Season with salt and set aside.
Make the Beef Patties
Step 1: Add the mince, Cajun seasoning, Worcestershire sauce, and salt to a bowl and mix thoroughly with your hands. Divide the mixture into 4 equal portions, shape into patties, and set aside.
Cook and Assemble the Burgers
Step 1: Cut the buns in half and lightly toast them. Set aside.
Step 2: Melt some butter in a frying pan and cook the beef patties to your liking. Top each patty with a slice of cheese, then remove from the pan and loosely cover with aluminium foil to keep warm.
Step 3: Spread the Cajun Mayo over both halves of each toasted bun. Place a cheese-topped beef patty on the bottom half and top with the cooked vegetables.
Step 4: Serve immediately with chips or fries.
Frequently Asked Questions
Beef mince with some fat works best, ideally around 80/20 or 85/15, as it helps keep the patties juicy when pan-fried. Lean ground beef can also be used, such as 90/10, although the patties may be slightly less juicy.
Yes. Sliced pickles, lettuce, tomatoes, caramelised onions, or fried green onions work well with the Cajun-seasoned beef and creamy mayo. Choose one or two toppings to keep the burger balanced and easy to eat.
Avoid adding too much flour, as excess flour can make the buns dense or tough. Keep the dough slightly sticky and allow it to double in volume during the first rise.
Yes. Cheddar, Monterey Jack, or another sliced melting cheese can replace the Pepperjack. Choose one that melts easily over the hot patties.
Expert Tips
Chill the Shaped Patties – Refrigerate the patties for 20 to 30 minutes before pan-frying to help them hold their shape during cooking.
Bring the Patties Towards Room Temperature – Remove the chilled patties from the refrigerator about 15 minutes before cooking to reduce the temperature difference between the centre and surface.
Dry the Green Pepper Before Slicing – Pat the pepper dry after washing to prevent excess water from entering the frying pan and diluting the buttery onion and garlic mixture.
Use a Wide Frying Pan for the Vegetables – Spread the onion and green pepper across the pan rather than crowding them to help excess moisture evaporate as they soften.
Keep the Cajun Mayo Thick – Drain any excess butter or liquid from the cooked onions and green pepper before adding them to the burger. This helps prevent the vegetables from thinning the Cajun mayo or making the toasted buns soggy.
Variations and Twists
Cheddar Cajun Burgers – Swap the Pepperjack for cheddar cheese, then add lettuce and sliced tomato. You can leave out the cooked vegetables if you prefer the fresh toppings.
Cajun Burgers with Remoulade and Pickles – Replace the Cajun mayo with remoulade, then add sliced pickles for extra tang and crunch.
Smoky Bacon Cajun Burgers – Layer crispy bacon over the beef patty for a smoky, savoury flavour that pairs well with the Cajun mayo and Pepperjack.
Avocado Cajun Burgers – Finish each burger with sliced avocado for a creamy contrast to the spicy beef and Cajun mayo, while adding a soft, buttery texture.
Cajun Burgers with Caramelised Onions – Cook the sliced onions over low heat until soft and caramelised, then pair them with the cooked green pepper.
Storage and Shelf Life
Store leftover Cajun Burger components separately in airtight containers. Refrigerate the cooked patties and vegetables for 3 to 4 days and the Cajun mayo for up to 4 days. Keep the buns separately at room temperature for up to 2 days.
For longer storage, freeze the cooked patties and buns separately. Cooked beef patties can be frozen for 2 to 3 months for best quality, while the buns can be frozen for up to 3 months. Thaw frozen patties and buns in the refrigerator overnight.
Reheat the patties in a covered frying pan over medium heat for 3 to 5 minutes, turning once, until they reach 74°C – 165°F. Add a small splash of water if needed. Warm or toast the buns separately before assembling.
More Burger Favourites
- Low FODMAP Beef Burger
- Parma Burger
- Salmon Sliders with Aioli
- Asian Chicken Sliders with Sriracha Mayo
- Aussie Burger with the Lot
Cajun Burgers Recipe
Ingredients
Cajun Mayo
- ½ cup mayonnaise
- 1 tsp Cajun seasoning
Buns
- 50 ml – 3 tbsp warm milk
- 7 g – 2 ¼ tsp active dry yeast
- 2 ½ tbsp sugar
- 2 eggs – 1 for the dough and 1 for brushing the tops of the buns
- 420 g – 3 ½ cups flour
- 1 ½ tsp salt
- 35 g – 2 ½ tbsp softened butter
- 240 ml – 1 cup lukewarm water
- sesame seeds – optional
Vegetables
- ½ tbsp butter
- ½ cup sliced onion
- 1 garlic clove – chopped
- 1 green pepper – sliced
- salt to taste
Beef Patties
- 500 g – 1.1 lb beef mince
- ¾ tbsp Cajun seasoning
- 1 tsp Worcestershire sauce
- salt – to taste
To Assemble
- beef patties
- Cajun mayo
- vegetables
- buns
- Pepper Jack or your choice of cheese – sliced
- butter – for cooking the patties
- salt
Instructions
Make the Cajun Mayo
- Mix the mayonnaise and Cajun seasoning together until well combined. Set aside.
Make the Hamburger Buns
- Mix the water, milk, yeast, and sugar together. Set aside until the mixture becomes frothy.
- Beat one of the eggs. Add the flour, salt, and butter to the bowl of an electric mixer fitted with the paddle attachment and mix for 2 minutes.
- Add the yeast mixture and beaten egg, then knead for about 10 minutes, or until the dough is smooth and elastic. Note: The dough will be slightly sticky. Avoid adding too much flour, as this will make the buns tougher.
- Shape the dough into a ball, lightly spray it with oil, and return it to the mixer bowl. Cover with cling film and leave to rise for at least 1 hour, or until doubled in volume.
- Divide the dough into 8 equal portions and gently shape them into balls. Arrange them on a tray lined with baking paper, leaving 5 to 7 cm – 2 to 3 inches between each bun. Loosely cover with cling film lightly coated with oil and leave to rise in a warm place for at least 1 hour.
- Beat the remaining egg with 1 tablespoon of water. Brush the mixture over the tops of the buns and sprinkle with sesame seeds.
- Bake in a preheated oven at 200°C – 400°F, with the rack in the centre, for about 15 minutes or until golden brown. Turn the tray halfway through baking to ensure the buns cook evenly.
Prepare the Vegetables
- Melt the butter in a frying pan. Add the garlic and onions and cook until translucent, then add the sliced green pepper and continue cooking until softened.
- Season with salt and set aside.
Make the Beef Patties
- Add the mince, Cajun seasoning, Worcestershire sauce, and salt to a bowl and mix thoroughly with your hands. Divide the mixture into 4 equal portions, shape into patties, and set aside.
Cook and Assemble the Burgers
- Cut the buns in half and lightly toast them. Set aside.
- Melt some butter in a frying pan and cook the beef patties to your liking. Top each patty with a slice of cheese, then remove from the pan and loosely cover with aluminium foil to keep warm.
- Spread the Cajun Mayo over both halves of each toasted bun. Place a cheese-topped beef patty on the bottom half and top with the cooked vegetables.
- Serve immediately with chips or fries.
Notes
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