Have you ever craved a burger so juicy and bold that the bun just got in the way? Enter the Flying Dutchman Burger, a low-carb marvel that ditches the bread and takes flavor to new heights. Born from In-N-Out’s secret menu and rocketed to online fame, the Flying Dutchman stands out for one reason: every element is designed for pure, melt-in-your-mouth satisfaction.
Let’s get hands-on with everything you need to know to make this viral favorite at home—no drive-thru required.
Why the Flying Dutchman Burger Works
Most burgers rely on buns to tie things together. The Flying Dutchman takes another route: thick rounds of caramelized onion sandwich savory beef patties and gooey cheese. This approach suits gluten-free, keto, and low-carb diners. More importantly, it puts the spotlight on the textures and flavors that actually make a burger crave-worthy.
Here’s what makes the Flying Dutchman stand out:
– Carb-Free Enjoyment: Onion rounds replace traditional bread, supporting anyone with dietary restrictions or carb goals.
– Maximum Burger Flavor: You get double patties, double cheese—everything you want in a hearty, meaty burger.
– Versatile and Customizable: With just a few staple ingredients, you can riff on the classic with your own favorite sauces or cheeses.
– Cost-Efficient: Making these at home skips the premium you’d pay at a specialty burger joint or chain restaurant.
Ingredients
The Flying Dutchman comes together with a handful of simple, fresh ingredients. Here’s what you’ll need, along with tips for selecting the best options.
Essential Components
| Ingredient | Notes |
|---|---|
| Ground Beef (80/20 blend) | Provides juicy, flavorful patties without excess grease |
| Salt and Black Pepper | Classic seasoning for beef, enhances savory depth |
| Garlic Powder | Optional, but adds a little extra umami kick |
| American or Cheddar Cheese | Melts evenly and adds rich creaminess |
| Large Yellow Onions | Look for onions at least as wide as a hamburger bun; slice thick |
| Olive Oil | Used for caramelizing onions—enhances sweetness and richness |
Sauce (Optional, but Recommended)
- Mayonnaise
- Ketchup
- Dill relish
- Yellow mustard
- Granulated sugar
- Apple cider vinegar
- Worcestershire sauce
Mix these together to create a tangy burger sauce similar to In-N-Out’s iconic spread.
How to Make the Flying Dutchman Burger
This burger comes together with a few simple steps. It doesn’t require high-level cooking skills, just attention to detail for maximum flavor.
Step 1: Prepare the Burger Sauce
In a small bowl, whisk together:
– 1/3 cup mayonnaise
– 2 tablespoons ketchup
– 2 tablespoons dill relish
– 1 teaspoon yellow mustard
– 1 teaspoon sugar
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon Worcestershire sauce
Cover and refrigerate until ready to use.
Step 2: Mix and Shape the Beef
- Place 1 pound of ground beef in a bowl.
- Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Divide into eight 2-ounce portions. Gently roll each into a ball, then flatten into small, thick patties about 1/2 inch thick.
Step 3: Caramelize the Onion “Buns”
- Slice two large yellow onions into thick rounds about 3/4 inch wide, aiming for at least 8 intact rings.
- Sprinkle both sides of each ring with a pinch of salt and a dash of sugar.
- Heat 2 tablespoons olive oil in a large skillet over medium-low.
- Add onion rounds and cook slowly for 7–10 minutes per side, allowing them to caramelize without falling apart. You’ll want golden edges and a soft center.
Tip: Use a wide spatula for gentle flipping. If they start to separate, push the layers back together or use a toothpick to secure.
Step 4: Cook the Burger Patties
- Heat a second large skillet or griddle over medium-high heat.
- Once hot, add the beef patties. Press each gently to increase surface contact (“smash” them if you like those crusty edges).
- Cook for 2–3 minutes, then flip.
- Immediately place a slice of cheese on each patty. Cook another 2–3 minutes, until the cheese melts and patties reach your desired doneness.
- Remove from heat and rest briefly on a plate.
Step 5: Assemble the Burgers
- Place one onion round on a plate as your base.
- Top with a cheesy beef patty, then a generous spoonful of burger sauce.
- Add a second cheesy patty.
- Finish with another onion round on top. Press gently and, if needed, skewer with a toothpick to help hold things together.
Repeat to build your remaining Flying Dutchman burgers.
Step 6: Serve
- Serve immediately, wrapped in parchment or with extra napkins.
- Offer more burger sauce on the side.
- These are best enjoyed hot and fresh, but they reheat decently when wrapped snugly.
Flying Dutchman Cooking Tips
Bringing together so few ingredients means that technique makes a difference. Here’s how to elevate your Flying Dutchman every time:
- Use 80/20 ground beef: This ratio yields juicy patties that aren’t oily or dry.
- Patience with the onions: Caramelize them over low heat. Rushing leads to burnt edges and harsh taste.
- Keep onions intact: Flip gently; if they split, nestle loose pieces underneath or join them with toothpicks.
- Work in batches: Crowding pans leads to steaming, not browning. Prepare onions and patties in separate skillets, or stagger the steps.
- Timing for cheese: Don’t wait—add cheese right after the flip to maximize melting.
- Parchment paper wrap: It makes these burgers easier to eat and catch all those saucy drips.
Variations and Serving Ideas
Burgers reward creativity, and the Flying Dutchman is no exception. While the classic has broad appeal, you can lean into your own cravings.
Cheese Variations
- Pepper jack: Adds a bit of spicy kick.
- Swiss: For nutty undertones and smooth melt.
- Vegan slices: Plant-based cheese works well for meat-free swaps.
Sauce Upgrades
- Top with spicy aioli or garlic-herb mayo for a zesty contrast.
- Add Sriracha or hot sauce to the burger spread for a smoky heat.
Toppings & Add-Ons
- Sliced pickles for tang
- Jalapeño for heat
- Leaf lettuce, if you want extra crunch
Mustard Method (In-N-Out Style)
Brush or squirt a thin layer of yellow mustard onto the raw beef patty before flipping. This forms a tangy crust and gives your burger the signature In-N-Out “mustard grilled” flavor.
Sides to Complete the Meal
- Low-carb: Side salad with lemon vinaigrette or simple roasted veggies.
- Classic: Shoestring fries or a vanilla milkshake for the real diner experience.
Storing and Meal Prep
The Flying Dutchman is best eaten as soon as it comes off the stove, but a little planning can save time.
- Make-ahead: Shape burger patties and store in the fridge (covered) for up to two days. Onion rounds can also be sliced in advance.
- Sauce: Keeps well in a jar, refrigerated, for three days.
- Freezing: Raw patties freeze well for up to three months. Individually wrap and freeze—thaw overnight before cooking.
Reheating: Warm cooked burgers in a low oven, wrapped in foil, for 8–10 minutes. Avoid the microwave; it makes onions rubbery.
Frequently Asked Questions
Is the Flying Dutchman Burger gluten-free?
Yes. As long as your relish, ketchup, and other sauce ingredients don’t have hidden wheat, the Flying Dutchman avoids all gluten.
Can I make this vegetarian?
Swap in a hearty plant-based burger patty and use dairy-free cheese. The method remains the same.
How do I keep the burger from falling apart?
Caramelized onions have a little natural stickiness. Let them cool slightly so they firm up, then assemble. Wrapping in parchment paper adds extra structure.
The Flying Dutchman Burger isn’t just a viral hit or diner gimmick—it’s a genuinely satisfying meal for anyone who loves bold, beefy flavor without the filler. Caramelized onions pull double duty as both bun and sweet, rich accent, turning burger night into something special. Whether you’re embracing low-carb eating or want to shake up burger night, this recipe delivers classic satisfaction—napkins required.
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 salt
- 1/2 teaspoon granulated sugar
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup mayonnaise
- 2 large onions
- 1 teaspoon garlic powder
- 1 pound 80/20 lean ground beef
- 8 slices American or cheddar cheese
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil
- 2-3 tablespoons relish, to taste
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!