Pkhali with cabbage served, decorated with fresh pomegranate Cabbage pkhali Mushroom omelette with sour cream, served in a pan Creamy mushroom omelette with sour cream Steamed sundae garnished with cinnamon, sour cream and sesame seeds Steamed sundae with spiced sour cream Moussaka with tomato, meat and curd cheese layers Tomato moussaka with aubergine Homemade white chocolate sorbet creamy dessert White chocolate sorbet Hungarian beef stew served with potatoes Hungarian beef stew (Pörkölt) with boiled potatoes Fresh steaming vegetable idli served with fresh coriander Vegetable Idli Advocaat doughnut served Advocaat glazed doughnuts Buttery dough focaccia served Buttery Focaccia Caper sesame lime sauce served Sesame, caper & lime dressing Tiramisu Semlor, freshly baked semlor with tiramisu cream and toasted almonds Tiramisu semlor Carrot Thepla freshly served with coriander Carrot thepla Carrot and ginger soup served in a bowl Carrot and ginger soup Apple Pie Ice Cream served Spiced Apple Pie Ice Cream Wholemeal waffles with fruit and honey Wholemeal waffles Beiju sweetened with honey, garnished with desiccated coconut Beiju sweetened with honey Green tea kefir in glasses decorated with fresh mint leaves Refreshing green tea & mint kefir Walnut Stollen served Walnut Stollen Fig and almond scones served on a plate Fig and almond scones Sourdough focaccia served Artisan sourdough focaccia Pkhali with cabbage served, decorated with fresh pomegranate Cabbage pkhali Mushroom omelette with sour cream, served in a pan Creamy mushroom omelette with sour cream Steamed sundae garnished with cinnamon, sour cream and sesame seeds Steamed sundae with spiced sour cream Moussaka with tomato, meat and curd cheese layers Tomato moussaka with aubergine Homemade white chocolate sorbet creamy dessert White chocolate sorbet Hungarian beef stew served with potatoes Hungarian beef stew (Pörkölt) with boiled potatoes Fresh steaming vegetable idli served with fresh coriander Vegetable Idli Advocaat doughnut served Advocaat glazed doughnuts Buttery dough focaccia served Buttery Focaccia Caper sesame lime sauce served Sesame, caper & lime dressing Tiramisu Semlor, freshly baked semlor with tiramisu cream and toasted almonds Tiramisu semlor Carrot Thepla freshly served with coriander Carrot thepla Carrot and ginger soup served in a bowl Carrot and ginger soup Apple Pie Ice Cream served Spiced Apple Pie Ice Cream Wholemeal waffles with fruit and honey Wholemeal waffles Beiju sweetened with honey, garnished with desiccated coconut Beiju sweetened with honey Green tea kefir in glasses decorated with fresh mint leaves Refreshing green tea & mint kefir Walnut Stollen served Walnut Stollen Fig and almond scones served on a plate Fig and almond scones Sourdough focaccia served Artisan sourdough focaccia
Stuffed chicken burger with grilled chicken and melting cheese
Golden chicken patty oozing with hot cheddar and cream cheese

Cheese-stuffed chicken burger

Author: Flavelo
Recipes Main Courses Quick Meals
Chicken breast often gets the 'dry' label, but this recipe disproves prejudices. The trick is 'internal hydration': the cheesy-spicy filling hidden in the centre of the meat steams and flavours the meat from inside during cooking. As you cut into it, hot, melted cheese flows out, mixes with meat juices, and creates a sauce that needs barely anything else.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sharp filleting knife
  • Cocktail stick (for sealing)
  • Grill pan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Mustard (in mayonnaise)

Instructions

1 ✓

Prepare the 'pocket': cut into the thicker part of washed, dry chicken breasts horizontally with a sharp knife, but be careful not to cut completely through to the other side.

Tip: Use a narrow bladed knife. The pocket should be deep so filling isn't at the edge.
2 ✓

Mix filling: combine grated cheddar, cream cheese and chopped parsley into a mass.

Tip: Cream cheese helps cheddar not to leak out immediately upon melting, but stay creamy.
3 ✓

Fill meats with cheesy mass. Pin open edges with a cocktail stick.

Tip: Ensure seal, otherwise cheese leaks into pan and burns.
4 ✓

Coat outside of meat with oil, sprinkle with salt, pepper and garlic powder.

Tip: Brush oil on meat, don't pour in pan, so it absorbs less fat.
5 ✓

Fry stuffed chickens on medium heat for 5-6 minutes per side. Important not to have flame too high, as outside burns but inside (thicker due to filling) stays raw.

Tip: You can cover pan for a few minutes so steam helps cook the middle.
6 ✓

Toast buns.

Tip: Toasting gives structure to bun.
7 ✓

Spread bun with mayonnaise, add lettuce, then hot stuffed chicken (don't forget to remove cocktail stick!).

Tip: Always check for cocktail sticks before serving!
8 ✓

Pile on tomato and onion, then close with lid.

Tip: Serve with knife and fork, as filling can be hot!

Recipe FAQ

How do I avoid cheese leaking out?
Use a cocktail stick to seal the opening, and don't overfill the pocket. Cheese volume expands with heat!
How do I know the middle is cooked?
This is the hardest part. Use a meat thermometer (75°C is safe), or cook slower, on medium heat.

Ingredients

  • 500 g Chicken breast fillets (whole pieces)
  • 4 pcs Burger buns (brioche or butter)
  • 100 g Cheddar cheese (grated)
  • 80 g Cream cheese (plain)
  • 2 tbsp Fresh parsley (chopped)
  • 4 leaves Lettuce
  • 1 pc Tomato
  • 1 pc Red onion
  • 4 tbsp Mayonnaise
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 2 tbsp Olive oil