Cheese-Stuffed Hamburger Steak Inspired by Campfire Cooking

A browned crust, a tender beef-and-pork patty, and melted cheese tucked inside: this cheese-stuffed hamburger steak is comfort food made for an anime night. Inspired by the dish described in Campfire Cooking in Another World with My Absurd Skill, this home-cooking adaptation pairs the stuffed patties with a tangy, savory katsu-style sauce.

These are hamburger steaks made from ground meat, rather than whole cuts of steak. Serve them with steamed rice and shredded cabbage, then tell us: which comfort anime would you put on while eating?

Jump to ingredients and method ↓ · Step-by-step instructions ↓

Jump to ingredients and method ↓ · Step-by-step instructions ↓

Recipe at a glance

• Yield: 6 large hamburger steaks
• Prep: about 25 minutes
• Chilling: 15 minutes
• Cooking: about 35–40 minutes, depending on batch size
• Total: about 75–80 minutes

Ingredients

For the cheese-stuffed hamburger steaks

• 2 lb (907 g) ground beef
• 1 lb (454 g) ground pork
• 6 slices white American cheese, 1 per patty
• 1 medium yellow onion, finely minced
• 1/2 cup panko breadcrumbs
• 1/3 cup heavy cream, plus 1 tablespoon if the panko remains dry
• 2 large eggs
• 1 tablespoon beef bouillon powder, preferably reduced sodium
• 1 teaspoon ground black pepper
• Salt, only if needed; bouillon and cheese already add salt
• 2 tablespoons neutral cooking oil, divided, plus more if needed
• 2–3 tablespoons water per skillet batch, for steaming

For the katsu-style sauce

• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1–2 teaspoons sugar, to taste
• 1–2 tablespoons water, if needed to thin

To serve, optional

• Steamed rice
• Finely shredded cabbage

Instructions

1. Cook the onion. Heat 1 tablespoon oil in a skillet over medium-low heat. Add the minced onion and cook for 15–20 minutes, stirring regularly, until soft and golden. Lower the heat if it starts to burn. Transfer to a shallow plate and let cool before adding it to the meat.
2. Soak the panko. Mix the panko with the cream. Cover and refrigerate for 20 minutes while you prepare the other ingredients. It should become evenly softened; add the extra tablespoon of cream only if needed.
3. Make the meat mixture. In a large bowl, combine the beef, pork, soaked panko, eggs, cooled onion, bouillon, and pepper. Mix with clean hands until cohesive and slightly tacky, without continuing to knead once it holds together. To check the seasoning, cook a small flattened piece completely to 160°F (71°C), then taste it. Add a little salt to the remaining mixture only if needed. Never taste the raw mixture.
4. Fill and seal. Divide the mixture into 6 equal portions, then split each portion in two. Fold one cheese slice into a compact square. Place it in the center of one flattened meat portion, cover with the other half, and pinch the edges firmly closed. Gently shape into a broad disk about 1 inch thick, keeping all cheese covered. Repeat with the remaining portions. Refrigerate for 15 minutes.
5. Sear in batches. Heat the remaining tablespoon oil in a large cast iron skillet over medium heat. Add only as many patties as fit with space between them. Cook for about 3–4 minutes on each side, until well browned, reducing the heat if the crust darkens too quickly. The centers will still need cooking.
6. Steam until safely cooked. Reduce the heat to low. Carefully add 2–3 tablespoons water to the side of the pan, avoiding hot oil splashes, and cover immediately. Cook gently for about 5–10 minutes more, adding a small splash of water if the pan dries out. Timing varies with thickness and heat: use an instant-read thermometer to confirm each patty reaches 160°F (71°C) in the meat. Insert it horizontally from the side into the thickest meat portion, avoiding the cheese pocket. Continue cooking if needed. Transfer to a clean plate, loosely cover, and repeat with the remaining patties.
7. Mix the sauce. Combine the ketchup, Worcestershire sauce, oyster sauce, soy sauce, and 1 teaspoon sugar in a small saucepan. Warm gently for 1–2 minutes. Add a little water for a pourable consistency, and the remaining sugar only if you prefer it sweeter.
8. Serve. Spoon the sauce over the hot hamburger steaks and serve with rice and cabbage. Cut into a patty just before eating to reveal the melted cheese.

Tips for a sealed, cheesy center

• Keep the cheese away from the edges. A compact folded slice is easier to enclose than a wide, flat one.
• Cool the onion first. Hot onion warms the raw meat and makes shaping more difficult.
• Do not crowd the pan. Leave space so the patties brown evenly and you can turn them without tearing the seal.
• Check temperature, not color. A dark crust or melted cheese does not show whether the ground meat is safely cooked.

Storage and reheating

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking, or within 1 hour if the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below and eat within 3–4 days. Reheat the meat to 165°F (74°C) throughout; a covered skillet with a splash of water helps keep it moist.

Allergen notes

This recipe contains milk, eggs, wheat, soy, and shellfish from the oyster sauce. Worcestershire sauce commonly contains fish; check your bottle. Bouillon, cheese, and sauces vary by brand, so read every label when cooking for someone with an allergy.

Recipe note: This is an anime-inspired adaptation of the recipe supplied to Nana Dish, not an official recipe from the series. The sauce quantities and six-patty cheese portions are specified here for a complete home-cooking version. This recipe has not been kitchen-tested by Nana Dish.