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Crispy Stuffed Cheesy Baked Meat Patties

Seasoned ground chicken and beef patties stuffed with provolone, salami, and mozzarella, coated in crushed cornflakes, and baked golden at 400°F with a sweet minty honey sauce in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g ground chicken about 9 oz
  • 250 g ground beef about 9 oz
  • 2 tbsp wheat flour helps bind the mixture
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chimichurri seasoning or Italian seasoning as substitute
  • salt, black pepper, and chili flakes to taste
  • 3 slices provolone cheese for stuffing
  • 3 slices salami for stuffing
  • 6 cubes mozzarella cheese freeze for 20 minutes before using to prevent early leakage
  • 2 tbsp olive oil for coating
  • 1 cup crushed cornflakes medium crumb, not finely powdered
  • 4 tbsp mayonnaise for the sauce
  • 2 tbsp heavy cream for the sauce
  • 2 tbsp honey for the sauce
  • 2 tbsp olive oil for the sauce
  • 1 tsp garlic powder for the sauce
  • 1 tsp onion powder for the sauce
  • 1 sprig fresh mint finely chopped, for the sauce

Equipment

  • large mixing bowl
  • Parchment-lined baking sheet
  • Small bowl for sauce
  • pastry brush
  • Instant read thermometer

Method
 

  1. Combine both ground meats with flour, garlic powder, onion powder, chimichurri seasoning, salt, pepper, and chili flakes. Mix by hand for 2 minutes until fully combined.
  2. Divide into 6 equal portions and flatten each into a thin, uniform round patty.
  3. On 3 patties, layer one provolone slice, one salami slice, and 2 frozen mozzarella cubes, keeping filling 1/2-inch from the edge.
  4. Top each filled patty with one of the remaining patties. Pinch and press edges firmly all the way around to fully seal.
  5. Brush both sides and edges of each sealed patty with olive oil. Press firmly into the crushed cornflakes on all sides until evenly coated.
  6. Bake at 400°F (200°C) on a parchment-lined sheet for 18 to 22 minutes, flipping once at the 10-minute mark, until golden and the internal temperature reaches 165°F.
  7. Whisk all sauce ingredients together until smooth. Drizzle generously over the hot patties and serve immediately.

Notes

Frozen Mozzarella: Freeze mozzarella cubes for at least 20 minutes before stuffing. This delays the melting point and prevents early leakage through the sealed edges. Sealing: Pinch edges firmly all the way around. Check for thin spots and re-press before coating. Coating Adhesion: Press cornflakes firmly against the oiled patty surface rather than just placing them. Refrigerate coated patties for 10 minutes before baking to set the coating. Flipping: Use a thin, wide spatula and support the full patty base when flipping at the halfway point. Air Fryer Method: Cook at 375°F for 12 to 14 minutes flipping once. Storage: Best fresh. Reheat in air fryer at 350°F for 4 to 5 minutes or oven at 375°F on a wire rack for 8 to 10 minutes.