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–+ servings
bacon cheese burger and french fries
Victor Eskew

Flame Grilled Cheeseburger

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A quick 20-minute cheeseburger assembly that uses pre-grilled batch burger patties reheated in the oven with cheese and bacon. No grill or stovetop needed—just toast the buns while everything heats through for an effortless weeknight dinner that tastes freshly grilled.
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Servings: 4
Course: dinner, Lunch, Sandwich
Cuisine: American
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Burgers
  • 4 Batch Burger Patties from Batch Flame Grilled Hamburger Patties recipe
  • 4 Hamburger Buns
  • 4 teaspoon grass-fed butter for toasting buns
Toppings
  • 4 slices American Cheese or your favorite cheese
  • ½ cup Pickles sliced, chips
  • 1 Beef Steak Tomato sliced into 6 slices
  • 1 Onion white or yellow, sliced thinly
  • 4 leaves Green Leaf Lettuce cleaned
Optional Bacon
  • 8 strips Cooked Batch Bacon

Equipment

  • Quarter Sheet Pan
  • Half-Sheet Pan
  • Griddle
  • Cast Iron Pan
  • Probe thermometer

Method
 

Prep
  1. Preheat oven to 350°F.
  2. Place batch burger patties on a quarter or half sheet pan.
  3. Top each patty with a slice of cheese if making cheeseburgers.
  4. If making bacon cheeseburgers, lay cold batch bacon strips on top of the cheese.
Cook
  1. Place the sheet pan in the oven and reheat for about 20 minutes until the burgers reach 165°F.
Toast Buns
  1. Butter the inside of each bun.
  2. Toast buns on a griddle or cast iron pan until golden.
Assemble and Serve
  1. Place the reheated burgers on the toasted buns.
  2. Add your toppings and serve.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The key to restaurant-quality reheated burgers is stacking the cheese and bacon on top before heating—everything comes to temperature together in about 20 minutes at 350°F. Starting from frozen adds just a few extra minutes, making this genuinely flexible for rushed evenings. Toast your buns with butter while the burgers reheat to add texture and prevent sogginess from condiments. This method works because the gentle oven heat doesn't dry out the pre-cooked patties the way a microwave would. Swap American cheese for cheddar, pepper jack, or blue cheese depending on your mood. The batch burger patties are the foundation here—grill a large batch once and you've got multiple quick meals ready to go.

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