Cajun Honey Burger Sauce

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Cajun Honey Burger Sauce

By

Alf's Kitchen

A sweet, spicy, and smoky burger sauce made with caramelized onions and jalapeños, Duke's mayo, hot honey and a Cajun honey rub. Bright, tangy, and perfect for smash burgers or as a dip—let it rest in the fridge so the flavors meld.

Yield

6

Time

55 minutes

Rating

—

Ingredients

1 tbsp neutral oil (vegetable, canola, or avocado)

1/3 cup sweet onion, diced (~1 small onion)

2 tbsp jalapeño, diced (adjust to taste)

1/2 tsp Cajun Honey rub (for sautéing)

1/2 tbsp Worcestershire sauce (about 1.5 tsp)

1 cup mayonnaise (Duke's recommended)

1 tbsp tomato paste

1.5 tbsp yellow mustard

1 tbsp Louisiana-style hot sauce

1 tsp hot honey

1–1.5 tbsp Cajun Honey rub (for the sauce; adjust to taste)

Salt and pepper, to taste (optional)

Instructions

Step 1

Heat 1 tbsp neutral oil in a small skillet over medium-high heat.

Step 2

Add the diced sweet onion and jalapeño to the hot oil. Sprinkle 1/2 tsp Cajun Honey rub over the vegetables and stir to coat.

Step 3

Sauté the onions and jalapeños for 3–5 minutes until they begin to soften.

Step 4

Add 1/2 tbsp Worcestershire sauce, reduce the heat to medium, and continue cooking until the mixture softens and begins to slightly caramelize, about 8–12 minutes total (about 10 minutes is typical).

Step 5

Remove the pan from heat and set the onion and jalapeño mixture aside to cool completely.

Step 6

In a mixing bowl, combine 1 cup mayonnaise, 1 tbsp tomato paste, 1.5 tbsp yellow mustard, 1 tbsp hot sauce, 1 tsp hot honey, and 1–1.5 tbsp Cajun Honey rub. Stir until smooth and evenly combined.

Step 7

Fold the cooled sautéed onions and jalapeños into the mayonnaise mixture.

Step 8

Cover and refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld.

Step 9

Serve on burgers (suggested toppings: dill pickles, white American cheese, spicy bacon jam) or use as a dip.

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Cajun Honey Burger Sauce

By

Alf's Kitchen

A sweet, spicy, and smoky burger sauce made with caramelized onions and jalapeños, Duke's mayo, hot honey and a Cajun honey rub. Bright, tangy, and perfect for smash burgers or as a dip—let it rest in the fridge so the flavors meld.

Yield

6

Time

55 minutes

Rating

—

Ingredients

1 tbsp neutral oil (vegetable, canola, or avocado)

1/3 cup sweet onion, diced (~1 small onion)

2 tbsp jalapeño, diced (adjust to taste)

1/2 tsp Cajun Honey rub (for sautéing)

1/2 tbsp Worcestershire sauce (about 1.5 tsp)

1 cup mayonnaise (Duke's recommended)

1 tbsp tomato paste

1.5 tbsp yellow mustard

1 tbsp Louisiana-style hot sauce

1 tsp hot honey

1–1.5 tbsp Cajun Honey rub (for the sauce; adjust to taste)

Salt and pepper, to taste (optional)

Instructions

Step 1

Heat 1 tbsp neutral oil in a small skillet over medium-high heat.

Step 2

Add the diced sweet onion and jalapeño to the hot oil. Sprinkle 1/2 tsp Cajun Honey rub over the vegetables and stir to coat.

Step 3

Sauté the onions and jalapeños for 3–5 minutes until they begin to soften.

Step 4

Add 1/2 tbsp Worcestershire sauce, reduce the heat to medium, and continue cooking until the mixture softens and begins to slightly caramelize, about 8–12 minutes total (about 10 minutes is typical).

Step 5

Remove the pan from heat and set the onion and jalapeño mixture aside to cool completely.

Step 6

In a mixing bowl, combine 1 cup mayonnaise, 1 tbsp tomato paste, 1.5 tbsp yellow mustard, 1 tbsp hot sauce, 1 tsp hot honey, and 1–1.5 tbsp Cajun Honey rub. Stir until smooth and evenly combined.

Step 7

Fold the cooled sautéed onions and jalapeños into the mayonnaise mixture.

Step 8

Cover and refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld.

Step 9

Serve on burgers (suggested toppings: dill pickles, white American cheese, spicy bacon jam) or use as a dip.

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By Neelam Batra

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Macaroni Salad

By Millie Peartree

Macaroni salad, a cookout favorite, doesn’t take much to be great — just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; it can be chilled for up to 3 days and then served straight from the refrigerator. The only time macaroni has to be served hot is when it’s covered in mounds of cheese, like this Southern Macaroni and Cheese.

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By Anna Stockwell

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More from Grilling

View All →

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By The Neelys

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By Yvonne Ruperti

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2 hr 30 min

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By June Kim

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Lime Marinated Grilled Chicken

By Nagi | RecipeTin Eats

Recipe video above. This lime marinade has a beautiful depth of flavour and really infuses the chicken with lime flavours! Touch of sugar caramelises the chicken, and depth of flavour is achieved by using soy or fish sauce instead of salt (it doesn't taste Asiany at all, I swear!). Stove or BBQ best, but can also bake!

15 min

Wine Can Chicken

By Cheryl Slocum

Tricia Manzanero Stuedeman riffs on beer can chicken using a wine can and a vertical cooking method for a tender, juicy whole bird.

10 hr 10 min

Swordfish Sicilian-Style

By Marcella Hazan

This quick grilled swordfish gets bright herbal flavor from an easy lemon-oregano sauce. The recipe comes from the late, legendary cookbook author Marcella Hazan, who joined Food & Wine as a contributing editor in 1992. In 2018, F&W named this dish one of our 40 best recipes ever.

20 min