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1
Slice the mozzarella ball into slices that are about 1/4 inch thick (or, if you have shredded mozzarella, use about 1 Tablespoon in place of each slice).
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2
Chop the tomato and the basil and add to a bowl with 1/2 teaspoon of salt, tossing to combine.
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3
Set aside.
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4
In a bowl, add the ground chicken, 1 teaspoon salt, pepper, garlic powder and bread crumbs, mix until combined.
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5
One at a time, make 8 patties about 4 inches across and about 1/2 inch high.
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6
Place patties on parchment paper or an oiled surface so they do not stick.
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7
On top of 4 of the patties, add 1 slice of cheese (or one Tablespoon of shredded) and 1 Tablespoon of the tomato/basil mixture, making sure to keep it in the middle, avoiding the edges.
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8
One at a time, add the remaining 4 patties to the tops of the filled patties, sealing the edges.
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9
Make sure that none of the filling is visible through the meat.
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10
Spray the inside of a skillet (use one with a lid) with cooking spray and heat the pan over medium heat until hot but not smoking.
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11
Add the patties (dont crowd the pan cook in two batches if needed) and cook on one side for 4 minutes or until the bottom has browned.
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12
Flip the patties and allow to cook for 2 more minutes.
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13
Then, add the chicken stock into the pan until the broth comes about half way up the patties, but does not submerge them completely.
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14
Make sure the top of the patty is above the broth.
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15
Cover pan with a lid.
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16
Allow patties to simmer in the broth for 8 minutes.
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17
This method of cooking chicken burger is the secret to juicy chicken burgers.
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18
The brilliance is that even an over cooked patty is still moist and full of flavor.
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19
Remove patties from pan and allow to drain on paper towels before serving on a bun.
