Quick Recipe Version (TL;DR)
Quick Ingredients
- Honey mustard sauce: 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 2 tablespoons honey, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, pinch of salt
- Beef patty option: 1 1/4 pounds ground beef, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Chicken patty option: 1 1/4 pounds ground chicken, 1/4 cup panko breadcrumbs, 1 tablespoon mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Burgers: 4 brioche or potato burger buns, 4 slices sharp cheddar cheese, 8 thin slices smoked deli ham, 4 crisp lettuce leaves, 1 large tomato sliced into 4 thick slices, 2 tablespoons unsalted butter, 1 tablespoon neutral oil
Do This
- 1. Stir together the honey mustard sauce ingredients and refrigerate until needed.
- 2. Mix either the beef patty ingredients or chicken patty ingredients, then form 4 patties about 4 inches wide.
- 3. Heat a large skillet or griddle to medium-high heat, about 375°F, and add 1 tablespoon neutral oil.
- 4. Cook beef patties for 3 to 4 minutes per side to 160°F, or chicken patties for 4 to 5 minutes per side to 165°F.
- 5. Add cheddar during the last minute of cooking and cover briefly to melt.
- 6. Warm the smoked ham in the skillet for 30 to 60 seconds per side, then toast buttered buns for 1 to 2 minutes.
- 7. Assemble with honey mustard sauce, lettuce, tomato, cheesy patty, smoky ham, and extra sauce.
Why You’ll Love This Recipe
- Deli-style flavor at home: Smoky ham, sharp cheddar, crisp produce, and creamy honey mustard make it taste like a specialty sandwich-shop burger.
- Choose beef or chicken: The recipe includes exact instructions for a juicy ground beef patty or a tender ground chicken patty.
- Balanced and satisfying: The honey mustard sauce is sweet, tangy, creamy, and just a little smoky, which cuts through the richness beautifully.
- Weeknight-friendly: From prep to table, these burgers are ready in about 35 minutes.
Grocery List
- Produce: 1 large ripe tomato, 4 crisp lettuce leaves such as romaine, iceberg, green leaf, or butter lettuce
- Meat & Deli: 1 1/4 pounds ground beef or 1 1/4 pounds ground chicken, 8 thin slices smoked deli ham
- Dairy: 4 slices sharp cheddar cheese, 2 tablespoons unsalted butter, mayonnaise
- Bakery: 4 brioche or potato burger buns
- Pantry: Dijon mustard, yellow mustard, honey, apple cider vinegar, smoked paprika, Worcestershire sauce, kosher salt, black pepper, garlic powder, neutral oil, panko breadcrumbs if making chicken patties
Full Ingredients
Honey Mustard Sauce
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
Beef Patty Option
- 1 1/4 pounds ground beef, preferably 80/20
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
Chicken Patty Option
- 1 1/4 pounds ground chicken, preferably 93% lean
- 1/4 cup panko breadcrumbs
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
Burgers and Toppings
- 4 brioche or potato burger buns, split
- 2 tablespoons unsalted butter, softened, for toasting the buns
- 1 tablespoon neutral oil, such as canola, avocado, or vegetable oil
- 4 slices sharp cheddar cheese, about 3 ounces total
- 8 thin slices smoked deli ham, about 4 ounces total
- 4 large crisp lettuce leaves, washed and dried very well
- 1 large ripe tomato, cut into 4 slices about 1/4 inch thick
- Optional: 8 thin dill pickle slices for extra deli-style tang
Step-by-Step Instructions
Step 1: Make the honey mustard sauce
In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 2 tablespoons honey, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Taste and adjust with a tiny pinch more salt or an extra drizzle of honey if you like it sweeter.
Cover and refrigerate the sauce while you prepare the burgers. Even 10 to 15 minutes of resting time helps the sauce taste smoother and more balanced.
Step 2: Form the patties
For beef patties, place 1 1/4 pounds ground beef in a mixing bowl and gently sprinkle over 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Use your hands to mix just until the seasoning is distributed. Do not overwork the meat, or the patties can become dense.
For chicken patties, combine 1 1/4 pounds ground chicken, 1/4 cup panko breadcrumbs, 1 tablespoon mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix gently until combined. Ground chicken is softer than beef, so lightly oiling your hands makes shaping easier.
Divide your chosen patty mixture into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly instead of puffing up in the middle.
Step 3: Prep the toppings and buns
Wash and dry the lettuce thoroughly so it stays crisp and does not water down the burger. Slice the tomato into 4 thick slices, about 1/4 inch each. Split the buns and spread the cut sides with 2 tablespoons softened unsalted butter total, using about 1/2 tablespoon per bun.
Keep the cheddar slices and smoked ham close to the stove. This recipe moves quickly once the patties are cooked, and having the toppings ready helps you assemble while everything is warm and juicy.
Step 4: Cook the patties
Heat a large cast-iron skillet, heavy nonstick skillet, or flat griddle over medium-high heat until hot, about 2 to 3 minutes. The surface should be around 375°F. Add 1 tablespoon neutral oil and swirl to coat.
For beef patties, add the patties to the hot skillet and cook without pressing for 3 to 4 minutes on the first side, until deeply browned. Flip and cook for another 3 to 4 minutes, or until the center reaches 160°F on an instant-read thermometer.
For chicken patties, add the patties to the hot skillet and cook for 4 to 5 minutes on the first side. Flip carefully and cook for another 4 to 5 minutes, or until the center reaches 165°F. If the outside browns too quickly before the center is done, reduce the heat to medium.
Step 5: Melt the cheddar
During the final 60 seconds of cooking, place 1 slice of sharp cheddar on each patty. Cover the skillet with a lid or a loose piece of foil to trap steam and help the cheese melt smoothly over the top.
Transfer the cooked patties to a plate and let them rest for 3 minutes. Resting helps the juices settle so the burger stays moist when you bite into it.
Step 6: Warm the ham and toast the buns
Reduce the heat to medium. Add the 8 slices of smoked deli ham to the skillet in a single layer, working in batches if needed. Cook for 30 to 60 seconds per side, just until the edges curl slightly and the ham smells smoky and savory. Fold 2 slices of ham loosely for each burger so they sit high and give the burger that deli-counter look.
Place the buttered buns cut-side down in the skillet and toast for 1 to 2 minutes, until golden at the edges. Watch closely because brioche buns can brown quickly.
Step 7: Assemble the burgers
Spread about 1 tablespoon of honey mustard sauce on each bottom bun. Add a crisp lettuce leaf and a tomato slice. Place the hot cheddar-topped patty over the tomato, then layer 2 warm folded slices of smoked ham over the cheese.
Spread another 1 tablespoon of honey mustard sauce on each top bun. Add optional dill pickle slices if using, then close the burgers. Serve immediately while the patties are juicy, the cheddar is melty, the ham is warm, and the lettuce is still crisp.
Pro Tips
- Use cold meat for easier shaping: Keep the ground beef or chicken chilled until you are ready to form the patties. This helps them hold their shape.
- Do not press the patties: Pressing forces out flavorful juices. Let the skillet do the browning work.
- Dry the lettuce well: Wet lettuce can make the bun soggy and dilute the honey mustard sauce.
- Fold the ham instead of laying it flat: Loose folds create height, texture, and a true deli-style bite.
- Toast the buns: A toasted bun adds flavor and creates a barrier so the sauce does not soak in too quickly.
Variations
- Spicy honey mustard ham burger: Add 1 to 2 teaspoons hot sauce or 1/4 teaspoon cayenne pepper to the honey mustard sauce, then top with pickled jalapeños.
- BBQ deli burger: Replace 1 tablespoon of the honey with 1 tablespoon barbecue sauce for a smokier, tangier sauce that pairs especially well with the ham.
- Turkey club-style version: Use ground turkey patties cooked to 165°F, swap cheddar for Swiss, and add 2 slices of crisp cooked bacon per burger.
Storage & Make-Ahead
For best texture, store the cooked patties, ham, sauce, buns, and fresh toppings separately. Cooked patties can be refrigerated in an airtight container for up to 3 days. Reheat beef or chicken patties in a covered skillet over medium-low heat for 3 to 5 minutes, or until warmed through; chicken patties should be reheated to 165°F. The honey mustard sauce can be made up to 5 days ahead and stored in the refrigerator. Burger patties can be shaped up to 24 hours ahead; place parchment between them, cover tightly, and refrigerate until ready to cook. Assemble the burgers just before serving so the buns stay toasted and the lettuce stays crisp.
Nutrition (per serving)
Calories: 815 kcal | Carbs: 40g | Protein: 41g | Fat: 49g | Saturated Fat: 17g | Fiber: 2g | Sugar: 14g | Sodium: 1570mg | Cholesterol: 120mg
