Stuffed Chicken
Burgers
Juicy ground chicken patties stuffed with melty Swiss cheese and savory sautéed onions — a crowd-pleaser that keeps everyone happy without derailing your goals. Serve in crisp lettuce wraps for a WeightWise-friendly meal.
- 1 lb lean ground chicken
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- ¾ cup Swiss cheese, shredded
- 1 tsp olive oil
- 2 tsp lemon pepper seasoning
- — red pepper flakes, to taste
- 2 tbsp fresh parsley, chopped (optional)
- — large lettuce leaves, to serve
-
1
Sauté the onions
Heat olive oil in a sauté pan over medium heat. Add the chopped onion and garlic and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.
-
2
Make the filling
Add the shredded Swiss cheese, lemon pepper, and red pepper flakes to the onion mixture. Stir until the cheese is fully melted and the filling holds together. Remove from heat and let cool slightly.
-
3
Form the patties
Divide the ground chicken into 8 equal portions and flatten each into a thin patty. Spoon the onion-cheese filling onto 4 of the patties, leaving a small border around the edge. Top each with a second patty and pinch the edges firmly to seal.
-
4
Grill until cooked through
Grill over medium heat for 5–6 minutes per side, until the internal temperature reaches 165°F. Avoid pressing down on the patties to keep the filling inside.
-
5
Serve
Serve in large lettuce wraps with your favorite toppings — sliced tomato, avocado, mustard, or a little hot sauce all pair beautifully.
- Keep it sealed: Make sure to pinch the edges of the patties firmly — this keeps the cheesy filling from leaking out on the grill.
- No grill? A cast iron skillet or grill pan works just as well indoors. Cook on medium-high heat with a light spray of non-stick cooking spray.
- Cheese swap: Provolone or pepper jack melt beautifully and add great flavor if you want to mix it up.
- Low-carb serving: Large butter lettuce or iceberg leaves make perfect wraps and add a satisfying crunch.
- Make it your own: This recipe works great with ground turkey too — just ensure it reaches 165°F internal temperature.