Cheesy-Stuffed Chicken Patties

Finely dice the onion and sauté in butter until translucent. Let it cool completely.

Add the cooled onion, salt, and spices to the ground meat. Knead the mixture thoroughly for 5–7 minutes.

If you prefer not to bite into onion pieces in the finished patties, blend the sautéed onion into a puree before adding it to the meat.

Chill the prepared meat mixture in the refrigerator for 20 minutes.

For the filling, mix softened butter with grated cheese. Optionally, add finely chopped fresh herbs.

Form small balls of about 15 g each and refrigerate for a few minutes.

Divide the meat into portions of about 90 g each. Flatten each into a patty, place the cheese filling in the center, and seal the edges tightly.