I am constantly thinking about specials, and I have been struggling to come up with a concept for a weekly Sunday special that I could prepare on Saturday so that it didn’t interfere with my day off. But it wasn’t until I started experimenting with smoked burgers that I realized the answer was right in front of me.
To prepare today’s Cajun Smoked Pork Burger, I rolled ground pork into six-ounce burgers. Then I threw those bad boys on the smoker with some cherry wood for just long enough to get a little smoke flavor into them. Then I took them off the smoker and sent them straight into the cooler.
Today, we are heating those burgers up on the flat top and serving them on Mancini’s buns topped with Shredded Cheddar Cheese, our Smokehouse Coleslaw, Fried Onion Straws, and my Cajun Remoulade Sauce.
The first few times I made this burger, I took it in a different direction by using our Too Sweet BBQ Sauce. That was good, but the cajun mayo takes this bite to the next level.