I'm guessing you are using boneless/skinless breasts. Personally, if I intend to fry the stuffed breasts, I go from start to finish with no freezing in between. Defrost, rinse, brine, rinse and pat dry, cut the pocket and stuff, flour, egg wash, and coat. If you like a really thick coating, egg wash and coat again. I prefer to set the coated pieces on a cake rack inside a sheet pan and rest in the fridge to set the coating, about 1/2 hour. Then I would shallow fry until the coating is golden brown and finish in the oven @ 350F. If in doubt, use an instant read thermometer to check for doneness. If I want to freeze, I freeze them fully cooked and reheat in the oven. Trying to partially cook them, cool enough to wrap and freeze is very dangerous, IMO. To great of a risk for bacterial formation in the raw, uncooked inside. At best the toxins created will just make it taste bad.
As for the burger meat, plan ahead and defrost in the fridge first. Then you can work with it right out of the fridge. If I make "Juicy Lucy" burgers, I use a round mold of some type. IMO, it makes sealing much easier. I rarely cook burgers/sliders in a pan, preferring the taste of them done on a charcoal fired grill, set up with a hot and cooler side.