For Mango-Mustard: Chop the mango into small or medium-sized chunks.
Place mango in a food processor with sugar and lemon juice and puree until smooth, but with small chunks remaining.
In a small bowl, combine the mango puree, yellow mustard, vinegar, and honey. Mix well.
Conservatively add to the mixture allspice and garlic powder to taste. Add salt and pepper to taste, and mix.
For the Patty: Combine in a large bowl the ground beef, bread crumbs, sour cream, and egg. Mix together.
Liberally add parsley, rosemary, and oregano to the mixture to taste. Mix together.
Mold 6 oz beef into a patty, roughly the shape of the bun. Sprinkle salt and pepper to both sides of the patty.
In vegetable oil or melted butter in a heated frying pan, cook the burger patty until brown throughout, or as preferred.
Preheat oven to 350 degrees.
On an aluminum foil-lined baking sheet, stack on the cooked burger patty the following, from bottom to top: 1 slice of Swiss cheese, 2 slices of ham, folded to fit the patty, dill pickle chips to cover the burger, and then the remaining slice of Swiss cheese. Place in the oven until cheese is observably melted; 3-4 minutes.
Toast both halves of the split bun until golden brown then spread mayonnaise, and mango-mustard to desired taste. Place burger patty with stacked toppings between the two buns.
In a frying pan, melt butter. Lightly apply to outside of the burger buns. Place the finished burger onto the frying pan and firmly press down. Flip the burger and press again. Serve with a side of french fries or tostones.