Honey Hot Chicken Sandwich Recipe

Prepare brisket

Coarsely chop the cooked smoked brisket into small, bite-sized pieces. You want pieces small enough to bind into a patty but still provide texture.

Make the mix

In a mixing bowl combine chopped brisket, ground beef, breadcrumbs, egg, Worcestershire sauce, kosher salt and black pepper. Gently mix with your hands or a spatula until just combined — avoid overworking which makes patties dense.

Form patties

Divide mixture into 4 equal portions (about 4–5 oz each). Shape each into a slightly flattened round patty roughly the diameter of your bread slices. Press a small shallow dimple in the center of each patty to promote even cooking.

Cook patties

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When shimmering, add patties (work in batches if needed). Cook until a brown crust forms, about 3–4 minutes per side, reducing heat slightly if they brown too fast. Internal temperature should reach 160°F (71°C). Transfer patties to a plate and keep warm.

Make cajun honey mayo

In a small bowl whisk together mayonnaise, honey, hot sauce, smoked paprika, cajun seasoning and lemon juice until smooth. Taste and adjust heat or honey balance as desired. Set aside.

Sauté onions

Thinly slice the yellow onion. In a skillet over medium heat melt 1 tablespoon butter. Add sliced onions, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, and cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. Lower heat if onions begin to stick; add a splash of water if needed to deglaze. When nearly done, add a teaspoon of honey (optional) to enhance caramelization and toss.

Toast bread

Spread 1/2 teaspoon butter on each bread slice (or brush both sides lightly). Toast in a clean skillet over medium heat or in a toaster until golden and slightly crisp, about 1–2 minutes per side. Keep warm.

Melt cheese on patties

Return cooked patties to the skillet over low heat. Top each patty with a slice of Swiss cheese and cover the pan for 1–2 minutes to melt the cheese.

Assemble sandwiches

Spread about 1 tablespoon (adjust to taste) of the cajun honey mayo onto each bottom slice of toasted bread. Place the Swiss-topped brisket-blend patty on the mayo, pile on 2–3 tablespoons of sautéed onions, add optional lettuce or pickles, then crown with the top slice of toasted bread. If desired, brush a touch of honey on the top bread for a glazy finish.