Skip the standard bun and discover the Flying Dutchman Burger—a messy, bunless stack of juicy beef, golden onions, and melty cheese. This savory classic traces its roots to the secret menu at In-N-Out Burger, but if you aren’t near one or simply crave a home-cooked version, you’re in the right place. With this detailed guide, you’ll learn to prepare the Flying Dutchman from scratch, achieve perfect caramelized onions, and explore variations for every taste.
What Makes the Flying Dutchman Burger Unique?
The Flying Dutchman Burger stands apart for one simple reason: there’s no bread in sight. Instead, thick slices of caramelized onion “buns” cradle two cheesy beef patties, creating a rich, satisfying burger that packs bold flavor with fewer carbs. The signature sauce adds tang and depth, and every bite balances savory, sweet, and creamy elements. It’s a dream for low-carb eaters, but even die-hard bread lovers should give it a shot—just prepare for a little mess and a lot of flavor.
Ingredients
Gather the best quality ingredients you can find; each element truly shines in this minimalist creation.
Main Components
- Ground Beef (80/20 blend): Fat ensures moisture and flavor.
- Salt and Black Pepper: Basic seasoning for the patties and onions.
- Garlic Powder: Enhances the beef’s savory notes.
- Large Yellow Onions: Around burger bun-size, cut into thick slices.
- Cheese Slices: American cheese melts smoothly, but cheddar or Swiss work well too.
Sauce Ingredients
- Mayonnaise
- Ketchup
- Dill Pickle Relish
- Yellow Mustard
- Apple Cider Vinegar
- Granulated Sugar
- Worcestershire Sauce
These form a creamy, tangy burger sauce inspired by In-N-Out’s famous spread. Prepare extra; you’ll want more for dipping.
Optional Additions
- Pickles or Jalapeños: For bite and heat.
- Mustard for grilling: Adds a sharp edge when seared onto patties.
- Iceberg Lettuce Leaves: For extra crunch, if you want a nod to the lettuce-wrap style.
Step-by-Step Instructions
Follow these simple steps for the classic Flying Dutchman experience at home.
1. Prepare the Burger Sauce
Whisk together the mayonnaise, ketchup, relish, mustard, vinegar, sugar, and Worcestershire sauce. Chill the mixture in the fridge while you work on the next steps. Cold sauce holds its shape better and bonds with the hot burgers.
Burger Sauce Recipe
| Ingredient | Amount |
|---|---|
| Mayonnaise | 1/3 cup |
| Ketchup | 2 tbsp |
| Dill Pickle Relish | 1 ½ tbsp |
| Yellow Mustard | 1 tsp |
| Apple Cider Vinegar | 1 tsp |
| Granulated Sugar | ½ tsp |
| Worcestershire Sauce | ¾ tsp |
Stir until smooth. Taste and adjust for tang or sweetness if needed.
2. Shape and Season the Beef Patties
- Weigh or estimate 2-ounce balls of ground beef for traditional-sized patties. You’ll need eight for four burgers.
- Season the beef balls with salt, pepper, and a sprinkle of garlic powder.
- Gently flatten each to about half an inch thick—smash burgers cook quickly and get crisp edges.
3. Slice and Season the Onion Buns
- Peel and slice large onions into thick rounds, about the diameter of burger buns.
- Sprinkle both sides with salt and a pinch of sugar. Sugar expedites caramelization, bringing out their natural sweetness.
4. Caramelize the Onion Buns
- Heat a generous drizzle of olive oil in a wide skillet over medium-low heat.
- Add onion rounds in a single layer; avoid crowding.
- Cook slowly for 7–9 minutes per side. Flip gently with a flat spatula. Finished onions should be deep golden brown at the edges and silky in the center.
- Use a toothpick or skewer if needed to keep onion rounds intact.
5. Cook the Beef Patties
- Raise heat on a second skillet or griddle to medium-high.
- Place patties in the pan, spacing them apart. Press gently to flatten if they lose shape.
- Sear for about three minutes, then flip.
- Add a slice of cheese to each patty as soon as you flip it. Cook two more minutes until the cheese melts and patties are juicy throughout.
Tip: For extra flavor, spread mustard on one side before flipping—the classic “mustard-grilled” method builds a crispy, tangy crust.
6. Assemble the Flying Dutchman
- Start with one caramelized onion round as your lower “bun.”
- Place a cheesy beef patty on top.
- Add a hearty spoonful of sauce and layer on pickles or jalapeños if using.
- Top with a second patty, more sauce if desired, and finish with another onion round as your upper “bun.”
- Secure with a skewer or wrap snugly in parchment paper.
Secrets and Tips for Success
Perfecting the Flying Dutchman takes a little attention to technique. Here’s how to level-up your burger:
- 80/20 ground beef retains juiciness without excess grease.
- Low and slow for onions: Medium-low heat and patience create caramelized rounds that hold together and taste sweet.
- Cheese timing: Add cheese immediately after flipping to guarantee melting.
- Batch cooking: Avoid crowding. Use two pans if necessary, or cook in shifts for the best sear.
- No rush to flip: Let onions and patties cook undisturbed for proper browning.
- Wrap for less mess: Parchment paper or wax paper makes eating much easier. The burger holds together and sauce stays put.
Flavor Variations and Serving Ideas
The classic Flying Dutchman is endlessly adaptable. Try these creative twists:
Burger Variations
- Cheese Swap: Use Swiss, pepper jack, or smoked cheddar for a new profile.
- Plant-Based: Substitute your favorite plant-based patties and vegan cheese.
- Toppings: Add sliced pickles, grilled jalapeños, or even a dab of sriracha for a spicy kick.
- Double Down: Stack three patties for a skyscraper burger—just use an extra onion round to keep things balanced.
Sides and Pairings
- Classic Combo: Serve with crisp French fries, a soda, or a creamy milkshake.
- Low-Carb Sides: Zucchini fries, a chopped salad, or steamed veggies round out a lighter meal.
- Sauces: Offer extra burger sauce, spicy aioli, or ranch for dipping.
Make-Ahead and Storage Advice
While Flying Dutchman Burgers are best served straight from the pan, smart prep will get dinner on the table faster.
Advance Prep
- Sauce: Mix up to three days in advance and store, sealed, in the refrigerator.
- Burger Patties: Shape and season patties a day ahead. Keep them refrigerated, covered, until you’re ready to cook.
- Onion Slices: Slice onions and store between layers of paper towel in an airtight container for up to 24 hours.
Storage
- Refrigerate cooked burgers (without sauce and assembled) in an airtight container for one or two days. Reheat gently in the microwave or oven.
- Freeze raw patties: Tightly wrap patties and freeze up to four months for future burger nights.
Frequently Asked Questions
Is the Flying Dutchman Keto-Friendly?
Absolutely. No buns, just beef, cheese, and onion. Each serving is low in carbs. For even fewer carbs, skip the ketchup and relish in the sauce, or use sugar-free alternatives.
How do I keep it from falling apart?
Wrap the assembled burger tightly in parchment paper. This makes it easy to eat and helps contain the sauce.
Can I grill the onions instead of pan-caramelizing?
You can, but grilling may not produce the same sweetness and texture. Caramelizing slowly on the stove ensures soft, rich onion rounds.
What about leftovers?
Reheating is simple, but be aware the onions may soften further. The burger will still taste great, but the “bun” texture will change.
The Flying Dutchman Burger delivers intense flavor with a simple lineup of ingredients. There’s no bread, but you won’t miss it. Whether you eat low-carb or just want to try something new, this iconic burger is packed with juicy beef, gooey cheese, and beautifully caramelized onions. It’s messy, fun, and memorable—a true game-changer in the world of burgers. After one bite, you’ll understand why it has such a devoted following.
Set out extra napkins, invite a few friends, and fire up the skillet. The Flying Dutchman is ready to make waves in your kitchen.
Flying Dutchman Burger
This viral Flying Dutchman Burger swaps traditional buns for caramelized onions. It’s a messy In-N-Out fave. The burger is finished with melty cheese and tangy sauce.
Ingredients
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon granulated sugar
- 1 pound 80/20 lean ground beef
- 1/2 cup mayonnaise
- 1 teaspoon black pepper
- 1 tablespoon yellow mustard
- 2 tablespoons olive oil
- 8 slices American or cheddar cheese
- 1/4 cup ketchup
- 2 large onions
- 1 teaspoon salt
- 2-3 tablespoons relish, to taste
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
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!