Are you craving a burger experience that skips the bun and amplifies the flavor? The Flying Dutchman Burger is a legendary, bunless burger that originated as a secret menu staple at In-N-Out. Over the years, it’s become a viral sensation for good reason: this burger layers juicy beef patties, gooey cheese, and rich sauce between thick, caramelized onion rounds. Every bite is savory, satisfying, and packed with personality.
If you’re interested in a keto or low-carb meal, or you simply want a creative riff on a classic burger, this Flying Dutchman recipe covers every detail. Let’s dig in.
What Makes the Flying Dutchman Burger Special?
Unlike traditional burgers, the Flying Dutchman is all about pure, unfiltered flavor. There’s no bread to distract from what matters––high-quality beef, molten cheese, and aromatic onions. Instead of a conventional bun, two golden, caramelized onion slices wrap the stacked patties, much like a handheld casserole of burger goodness.
This style is not only perfect for those reducing carbs, but it’s also a winning twist for burger enthusiasts wanting to shake up their usual lineup. The combination of textures, from crisp onion edges to juicy patties, will leave you convinced that buns are optional.
Ingredients
A great Flying Dutchman Burger depends on simple, well-chosen ingredients. Here’s what you’ll need:
For the Burger:
– 1 pound ground beef (80/20 blend for juiciness)
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon garlic powder
– 4 large yellow onions (wide, firm, and roughly the size of burger buns)
– 4 slices American, cheddar, or Swiss cheese
– 2 tablespoons olive oil (for caramelizing onions)
For the Signature Sauce:
– ¼ cup mayonnaise
– 1 tablespoon ketchup
– 2 teaspoons sweet pickle relish
– 1 teaspoon yellow mustard
– 1 teaspoon apple cider vinegar
– ½ teaspoon sugar
– ½ teaspoon Worcestershire sauce
Optional Extras:
– Pickles, sliced jalapeños, or mustard for additional layers
– Parchment paper for easy wrapping
Building the Base: Onions as “Buns”
Selecting the Right Onions
Choose onions that are large, round, and heavy. The diameter is important; you want the onion rounds to support the burger filling. Yellow onions work best, thanks to their natural sweetness and sturdy structure.
Caramelizing the Onion Rounds
Caramelized onions form the backbone of the Flying Dutchman. Here’s how:
- Peel each onion, keeping them whole.
- Slice into thick rounds, about ½-inch each. Aim for two full rounds per burger.
- Sprinkle both sides lightly with salt and a pinch of sugar.
- Heat olive oil in a heavy skillet over medium-low.
- Add onion rounds carefully, keeping them intact. Let them cook, undisturbed, for 8-10 minutes until golden brown on one side.
- Gently flip with a spatula and continue until the other side caramelizes and the centers are soft but still hold their shape.
- Remove from heat. Keep warm.
Tip: If a round starts to break apart, skewer gently with a toothpick to keep it together.
Crafting the Perfect Patties
A Flying Dutchman isn’t shy about its double patty structure. Here’s how to prepare them:
- Place ground beef in a bowl. Season with salt, pepper, and garlic powder. Mix until just combined. Over-mixing makes burgers tough.
- Divide the beef into 8 equal portions. Roll each into a loose ball and flatten gently—about 2 ounces per patty.
- Using a hot skillet or griddle, press each patty to form a thin round (think smash burger technique).
- Cook patties over medium-high heat for about 2-3 minutes. Flip once a crust forms.
- Add a slice of cheese immediately after flipping; cover pan briefly to melt cheese.
Cheese Choices: American cheese melts smoothly, but you can choose cheddar or Swiss for a sharper taste. For a kick, try pepper jack.
Mixing the Signature Sauce
The tangy sauce brings this burger together. It’s quick to make but delivers a major flavor hit.
- In a bowl, whisk mayonnaise, ketchup, relish, mustard, vinegar, sugar, and Worcestershire.
- Taste and adjust seasoning if needed.
- Chill until ready to use.
This sauce doubles as a dip for sides, so make a little extra if you like your burgers extra saucy.
Assembly Guide
Now comes the moment where all components join forces:
- Set a caramelized onion round on a clean surface.
- Place a cheesy beef patty on top.
- Spoon a generous dollop of sauce over the patty.
- Layer another cheesy patty, then cap with the second onion round.
- To keep things manageable, wrap the burger halfway in parchment paper.
Repeat for each burger. Serve immediately while hot and messy.
Tips for the Best Flying Dutchman Burger
- Meat Matters: Use 80/20 beef for a juicy texture that’s not overly greasy.
- Don’t Rush the Onions: Slow caramelization draws out the onion’s natural sweetness and keeps the rounds sturdy.
- Watch the Cheese: Add cheese as soon as you flip the patty for ultimate melt.
- Assemble with Care: Onion rounds can be delicate—use a wide spatula and keep layers neat.
- Contain the Mess: Parchment or wax paper helps hold things together, especially if you’re packing these burgers for a picnic or takeout-style meal.
Variations and Creative Takes
Curious how you can make the Flying Dutchman your own? Here are a few ideas:
- Mustard Grill: For an extra punch, brush a thin layer of yellow mustard on the raw side of each patty before flipping. The result is a tangy crust.
- Alternate Cheeses: Experiment with swiss, pepper jack, or smoked gouda for different flavors.
- Go Vegetarian: Use a plant-based patty or grilled portobello mushroom caps in place of beef.
- Toppings Adventure: Add sliced pickles, grilled mushrooms, hot peppers, or tomatoes for more texture and bite.
- Sauce Remix: Swap the signature sauce for spicy aioli, sriracha-mayo blend, or even classic barbecue sauce.
Serving Suggestions
The star here is undeniably the burger, but what you serve alongside makes a difference.
- Low-Carb Sides: Pair with a crisp salad tossed in vinaigrette, or oven-baked zucchini fries.
- Classic Pairings: Traditional fries, sweet potato chips, or onion rings deliver a diner-worthy experience.
- Refreshing Drinks: A milkshake or cold soda rounds out the meal in true retro style.
Storing and Reheating
Although best eaten fresh, you can prep in advance:
| Component | How to Store | How to Reheat |
|---|---|---|
| Uncooked Patties | Refrigerate 1-2 days | Cook as directed |
| Cooked Patties | Refrigerate, covered 1 day | Warm gently in skillet |
| Caramelized Onions | Refrigerate, covered 2 days | Warm in skillet |
| Sauce | Refrigerate up to 3 days | Serve cold or room temp |
Freezer Note: You can freeze uncooked patties (wrap individually) for up to 3-4 months. Thaw in the fridge before cooking.
FAQs
Can I use red onions or sweet onions?
Yes. Red onions yield a milder flavor, while sweet onions caramelize even further. Choose firm, wide onions for structure.
Is the sauce required?
Not strictly, but it completes the In-N-Out vibe. For a lighter approach, try spicy mustard or even plain mayo.
Does this hold up for meal prep?
It does––if you store elements separately and assemble just before eating.
The Flying Dutchman Burger is a fresh, flavorful upgrade for burger lovers, low-carb eaters, or anyone drawn to creative cooking. The secret? Balance: juicy beef, melty cheese, caramel-sweet onions, and a punchy sauce. Whether you stick to the classic recipe or experiment with your own twists, you’ll find this burger is anything but ordinary.
Give it a try for your next dinner and enjoy the kind of meal that doesn’t need a bun, just a big appetite and a stack of napkins.
Flying Dutchman Burger
This viral Flying Dutchman Burger swaps traditional buns for caramelized onions. It’s a messy In-N-Out fave. It’s finished with melty cheese and tangy sauce.
Ingredients
- 1 teaspoon garlic powder
- 2 large onions
- 2 tablespoons olive oil
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1 pound 80/20 lean ground beef
- 2-3 tablespoons relish, to taste
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon black pepper
- 8 slices American or cheddar cheese
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/4 cup ketchup
- 1/2 teaspoon granulated sugar
- 1 teaspoon Worcestershire sauce
Instructions
- Make the Sauce: In a medium bowl, whisk the mayonnaise, ketchup, relish, apple cider vinegar, yellow mustard, Worcestershire sauce, and white sugar until smooth and well combined. Cover and refrigerate.
- Make the Patties: In a large bowl, gently combine the beef, salt, pepper, and garlic powder. Divide into 8 even balls (2 ounces each), flatten slightly, and set aside.
- Make the Onion Buns: Cut the onions into 8 thick rounds, about 1/2-inch thick. Sprinkle with salt and sugar on both sides.
- Warm the olive oil in a large skillet over medium-low heat. Add the onions and cook for about 5-8 minutes per side or until slightly crispy at the edges and soft in the middle.
- Remove from the pan and set aside. Work in batches to avoid overcrowding the pan. Increase the heat to medium-high.
- Cook and Assemble: Add the patties to the hot skillet and smash to about 1/2-inch thick. Cook for 2-3 minutes, then flip and add a slice of cheese to the top. Cook for another 2-3 minutes, until the cheese is melted and the burger is cooked through. Work in batches to avoid overcrowding the pan.
- To assemble, place one caramelized onion round on a plate as the "bottom bun." Stack one cheesy patty on top and add a dollop of sauce. Top with another patty and more sauce, followed by another caramelized onion round as the "top bun."
- Serve the burgers with the remaining sauce on the side. Enjoy!