Cajun Cheeseburgers



Serving size

one cheeseburger
30 Minutes

This recipe can easily be multiplied.

Cajun Cheeseburgers


1 tsp. Olive oil
1/2 small White onions (finely diced)
1/2 small Green bell peppers (finely diced)
2 tsp. Salt Free Creole Seasoning
2 Tbsp Water
1/8 tsp. Salt
1 to taste Black pepper
6 ounces 95/5 Ground beef
1 ounce Skim milk mozzarella (thinly sliced)
2 roll Whole wheat hamburger buns (or gluten-free hamburger buns)


Place the olive oil in a small skillet over medium high heat.

Add the onion and cook for 3 minutes. Stir frequently.

Add the green pepper and cook for 3 minutes. Stir frequently.

Add the Creole spice blend and cook for 1 minute. Stir frequently.

Add the water and cook for about 1 minute until the water evaporate. Stir frequently.

Remove the onion and green pepper mixture to a mixing bowl and chill well.

When the onions and peppers are cold, place the ground beef in the mixing bowl and add the salt and pepper.

Using a fork, blend in the seasonings well.

Divide the ground beef in half and pat into two patties.

Preheat the oven to 375°F.

Place a medium sized skillet in the oven.

When the oven is hot add the burgers to the pan.

Cook for about 5 minutes on one side and turn.

Top each with half of the sliced cheese and cook for about another 5 minutes.

Serve on the hamburger bun.

Top with lettuce, tomato and onion as desired.

Serve this recipe with one of these vegetable side dishes.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free hamburger buns in this dish. Check for flour or modified food starch in pre-shredded cheese.


This is a low sodium recipe.

Recipe Notes

I was a bit tripped up by this recipe. I had made the burgers the first time and they were on the salty side. While I am more sensitive to sodium content than some people, it seemed odd because I hadn’t added that much salt. I chalked it up to the provolone cheese. I had picked it up in a hurry and it was a Kraft® product that had more salt than the cheese I usually purchase.

"If the melting pot exists, the cheeseburger may well be its most palpable product; to take a bite of it is to take a bite of history..."

Elizabeth Rozin, Cookbook author