This is a copycat of Five Guys’ Cajun-seasoned smash burger — two thin 80/20 beef patties pressed hard onto a screaming-hot griddle, stacked with Cajun mayo, sautéed peppers and onions, and a pickle-brine hit on the toasted bun. It’s worth making at home because the spice blend costs almost nothing to mix from pantry staples, and you get full control over heat level and toppings. The whole build comes together in under 30 minutes once your mise en place is set.
Shopping notes
- Creole mustard: Specialty stores carry it, but whole-grain Dijon or a spicy brown mustard (like Gulden’s) works just as well in the Cajun mayo. The tang is what matters, not the label.
- Cajun seasoning blend: If you’re buying pre-made, Slap Ya Mama and Tony Chachere’s are widely available and reliable. Check the sodium level — some blends are very salty, so taste before adding extra salt to the patties.
- 80/20 ground beef: Don’t swap for leaner beef. The fat is what creates those crispy, lacy edges when you smash. Leaner beef steams instead of sears.
- Pickle brine: Use the liquid from any jar of dill pickles you already have open. No need to buy anything extra.
- Bell peppers: Any color works. Green peppers are cheaper and hold up fine here. No need to buy red or yellow unless you have them.
What makes this version work
Two things actually matter here. First, the seasoning is layered into the burger at multiple points — the mayo, the vegetables, and the patties themselves — so the Cajun flavor runs through every bite rather than sitting only on the surface. Second, the smash technique only works if your cooking surface is genuinely hot before the beef hits it. A cast-iron skillet or flat griddle preheated for at least 3 minutes over high heat gives you the immediate crust that makes smash burgers worth the effort. If the pan isn’t hot enough, the patty sticks and tears instead of releasing cleanly with those browned edges intact.
Mistakes to avoid
- Smashing too late: You have about 10 seconds after the beef ball hits the pan to smash it flat. Wait longer and the proteins start to set — you’ll lose the wide, thin shape and the lacy edge.
- Skipping the chill on the beef: Cold beef holds together better under the spatula. If your ground beef is close to room temperature, pop it in the freezer for 10 minutes before forming the balls.
- Overcrowding the pan with the vegetables: Sauté the peppers and onions in a single layer. Pile them in and they steam soft and watery instead of picking up any color.
- Not checking internal temperature: Ground beef must reach 160°F (71°C). Smash patties cook fast, but thin doesn’t always mean done — use an instant-read thermometer, especially with a double stack.
- Over-toasting the buns: A light butter toast is enough. Dark buns go bitter and crack when you try to compress the stack.
Keeping and reheating
Assembled burgers don’t keep well — the bun goes soggy fast. Store components separately: cooked patties in an airtight container in the fridge for up to 3 days, sautéed vegetables for up to 4 days. Reheat patties in a dry cast-iron skillet over medium-high heat for about 90 seconds per side; they’ll crisp back up better than in a microwave. Uncooked beef balls can be frozen on a tray, then transferred to a zip bag and kept frozen for up to 2 months — smash them straight from frozen, just add 1–2 minutes to the cook time and confirm that 160°F internal temperature before eating.
Five Guys Cajun-Style Burger (Copycat)
Ingredients
Cajun Seasoning Blend
- 1 tablespoon sweet paprika Freshest possible for vibrant color and sweetness
- 1 teaspoon smoked paprika Optional, adds gentle smoke
- 1 teaspoon garlic powder California-style preferred for clean flavor
- 1 teaspoon onion powder
- 1 teaspoon kosher salt Diamond Crystal preferred; reduce to 3/4 tsp if using Morton
- ½ teaspoon ground black pepper Freshly ground
- ½ teaspoon cayenne pepper Adjust to heat preference
- ½ teaspoon dried oregano Rub between fingers to awaken aroma
- ½ teaspoon dried thyme Rub between fingers to awaken aroma
- ¼ teaspoon white pepper Optional, adds Cajun-style warmth
Cajun Mayo
- ½ cup mayonnaise Duke’s or your favorite full-fat mayo
- 1 tablespoon Creole or Dijon mustard Zatarain’s Creole mustard if available
- 2 teaspoon Cajun seasoning From the blend above
- 1 teaspoon fresh lemon juice Balances richness
- 1 teaspoon hot sauce Crystal or Tabasco
- 1 small clove garlic, grated About 1/2 teaspoon
Vegetables & Buns
- 2 tablespoon unsalted butter, softened For bun toasting
- 2 pieces sesame burger buns, split Potato or brioche buns also work
- 1 tablespoon peanut oil High smoke point; can use canola
- 1 small yellow onion, thinly sliced About 1 cup
- ½ medium red bell pepper, thinly sliced Optional, adds color and sweetness
- 1 teaspoon Cajun seasoning For sautéed vegetables
- ¼ teaspoon kosher salt For vegetables
- 4-6 pieces dill pickle chips Cold and crisp
- 4 slices ripe tomato From 1 medium tomato
- 2-4 leaves crisp lettuce Romaine or iceberg
Patties & Cheese
- 1 pound ground beef (80/20), very cold Chuck blend preferred
- ½ teaspoon kosher salt For patties
- 1 teaspoon Cajun seasoning For patties
- 4 slices American cheese Deli-sliced melts best
- 2 teaspoon pickle brine Optional, for a quick tangy spritz on buns
Instructions
- Make the Cajun seasoning: In a small bowl, whisk together sweet paprika, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne, oregano, thyme, and white pepper until evenly blended. You should smell smoky, garlicky warmth. Set aside; you’ll use it in the mayo, on the vegetables, buns, and patties.
- Stir the Cajun mayo: In another bowl, combine mayonnaise, Creole or Dijon mustard, 2 teaspoons Cajun seasoning, lemon juice, hot sauce, and grated garlic. Mix until smooth and rosy. Let sit 10 minutes while you prep other components so the flavors bloom.
- Prep vegetables and buns: Thinly slice the onion and bell pepper. Split the buns and spread cut sides with softened butter. Lightly dust the buttered faces with a pinch of Cajun seasoning for a fragrant toast later. Arrange lettuce, tomato slices, and pickles so they’re ready to build quickly.
- Portion the patties: Divide the cold ground beef into 4 equal 4-ounce portions and gently roll into loose balls—do not compress; a light touch yields frilly, crisp edges when smashing. Keep chilled until the pan is hot. Tip: Cut two squares of parchment to place over each ball before smashing to prevent sticking.
- Preheat the cooking surface: Heat a cast-iron skillet or flat-top over medium-high until it shimmers—about 3 to 5 minutes. Target about 232°C (450°F). If a drop of water skitters immediately, you’re ready.
- Toast the buns: Place buns, cut-side down, on the hot surface and toast 30 to 60 seconds until golden and fragrant. Remove and, if you like extra tang, lightly spritz with pickle brine. Keep warm.
- Saute9 onions and peppers: Add peanut oil to the pan. Add sliced onion and bell pepper; cook 3 to 4 minutes, tossing occasionally, until tender with charred edges and a sweet aroma. Season with 1 teaspoon Cajun seasoning and 1/4 teaspoon kosher salt. Transfer to a warm plate.
- Smash the patties (first side): Place two beef balls onto the hot surface, leaving space between them. Top each with a parchment square and press firmly with a stiff metal spatula or burger press for about 10 seconds to spread to roughly 1/4 inch thick. Peel parchment. Season each patty with a pinch of kosher salt and a light dusting of Cajun seasoning. Cook 1 1/2 to 2 minutes until the edges are deeply browned and lacy with rendered fat sizzling.
- Flip, cheese, and stack: Slide the spatula under each patty, scraping to keep the crust intact, and flip. Immediately top two patties with American cheese, then crown each with a second patty. Cook 30 to 45 seconds until cheese is melty and the internal temperature reaches at least 71°C (160°F) for food safety. Repeat for remaining two balls if your pan isn’t large enough for all four at once.
- Assemble: Spread Cajun mayo generously on both toasted bun halves. On the bottom bun, layer pickles, tomato, and lettuce. Add the cheesy double-patty stack, pile on the saute9ed onions and peppers, and finish with an extra swipe of Cajun mayo and a tiny pinch of seasoning if you like heat. Cap with the top bun and rest 1 minute so juices settle.
- Serve: Slice in half if desired and serve immediately while the edges are still audibly crisp and the cheese is molten.
Notes
Chef's Tips
- Smash technique: Press hard for the first 10 seconds only; after that, let the Maillard reaction build a crust undisturbed.
- Pan choice: Cast iron delivers superior sear. If using stainless steel, preheat longer and add a thin sheen of oil before smashing.
- Faster onion browning: A tiny pinch (1/16 teaspoon) of baking soda speeds browning—use sparingly to avoid off flavors.
- Heat control: For milder spice, reduce cayenne to 1/4 teaspoon in the blend and skip the final sprinkle on buns.
- Cheese swaps: American melts best; pepper jack or sharp cheddar work but won't be as oozy.
- Dietary tweaks: Substitute turkey (93/7) or a plant-based patty; still smash for crisp edges and ensure safe temps (turkey to 74°C/165°F).
- Oil alternatives: Canola or avocado oil can replace peanut oil if allergies are a concern.
- Bun upgrade: Brush cut sides with melted butter mixed with 1/2 teaspoon Cajun seasoning for extra aroma.
Serving Suggestions
Plate the burger centered on a warm plate, stack slightly offset to reveal the lacy crust and molten cheese. Garnish with a light dusting of Cajun seasoning near the rim and a spear pickle. Pair with Cajun-spiced fries and a cold lager or a classic chocolate milkshake. Visual cues of perfection: toasted golden buns, ruby tomatoes, bright-green lettuce, and steam lifting the smoky aroma of spices.Culinary Context
This burger riffs on the Five Guys double smash format—thin, crisp-edged patties—then drapes it in the bold spirit of Louisiana Cajun cooking. The paprika-and-cayenne-forward seasoning nods to bayou kitchens, while a Creole-style mayo brings tang and gentle heat.Optional Advanced Instructions
- Make-ahead: Blend the Cajun seasoning up to 1 month ahead; store airtight. Cajun mayo improves overnight and keeps 5 days refrigerated.
- Parallel prep: Toast buns while onions cook; smash the first two patties while the second pair chills for maximum crust.
- Beginner alternative: If smashing feels tricky, form 1/4-inch patties between parchment and sear without pressing; still aim for 232°C/450°F surface heat.
Timing
- Prep Time: 20 minutes (0 hours 20 minutes)
- Cook Time: 10 minutes (0 hours 10 minutes)
- Total Time: 30 minutes (0 hours 30 minutes)
Course
Dinner, Main CourseOrigin (Cuisine)
American with Cajun (Louisiana) influenceNutrition
Your questions, answered
Can I use a regular skillet instead of a cast-iron griddle?
Yes — a heavy stainless-steel skillet works fine. The key is that it needs to be fully preheated over high heat before the beef goes in; thinner pans lose heat faster when cold meat hits them, so give it an extra minute of preheat time.
How spicy is this burger, and can I dial it back?
With a standard Cajun blend it’s moderate heat — noticeable but not punishing. Cut the cayenne in your homemade blend by half, or use a mild store-bought seasoning like Emeril’s Original, and you’ll get the flavor without much burn.
I don’t have Cajun seasoning — can I fake it with what’s in my pantry?
Easily. Mix 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne, ¼ tsp dried thyme, ¼ tsp black pepper, and ¼ tsp salt. That covers the core flavor profile and uses spices most people already have.
Do I really need two patties, or can I just make one thicker one?
Stick with two thin patties if you want the smash-burger texture — a single thick patty won’t get the same crust-to-interior ratio and takes longer to hit 160°F safely. Skip the egg in the mix if you’re tempted to bind a thicker patty; it makes the patty mushy.