Flying Dutchman Burger

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Flying Dutchman Burger: The Bunless Classic with a Cult Following

The Flying Dutchman Burger is unlike any other burger. Stripped of bread and all the usual trimmings, this In-N-Out secret menu legend distills the burger down to its purest form: beef, cheese, onions, and sauce. The result? Every bite is juicy, savory, and deeply satisfying—and you won’t miss the bun for a second.

In this guide, I’ll walk you through the origins, key ingredients, step-by-step instructions, handy tips, creative variations, and storage options. Whether you’re low-carb, gluten-free, or simply curious about how a burger can go viral, you’ll find everything you need to master this unique burger at home.

What Makes a Flying Dutchman Burger?

The Flying Dutchman Burger was born at In-N-Out but quickly became an internet food star. At its core, it’s two beef patties, two slices of melted cheese, and none of the bread—sometimes served between thick, sweet rounds of caramelized onion. The burger is messy, ultra-satisfying, and endlessly customizable.

People love it for several reasons:
– Carb Conscious: Perfect for anyone limiting carbs or skipping gluten.
– High-Protein: Beef and cheese deliver a filling, savory meal.
– Undeniably Flavorful: Sweet onions, tangy sauce, juicy patties—every element shines.
– Just Plain Fun: Unlike regular burgers, this one sets you free from sandwich structure and lets the ingredients take center stage.

Ingredients You’ll Need

All the layers work together to create big flavor with simple building blocks.

Essential Ingredients

• Ground Beef (80/20 recommended): This fat ratio keeps the burger juicy without being too greasy.
• Salt & Pepper: Foundational seasoning for beef.
• Garlic Powder: Adds subtle depth to the patties.
• Thick Sliced Onions: Use large yellow or white onions, cut into rounds about ¾ inch thick—these become your “buns.”
• American or Cheddar Cheese: Provides the melt and classic flavor.
• Olive Oil: For caramelizing the onions.

For the Signature Sauce

Creating your burger sauce brings every element together.
Combine these in a small bowl:

• ⅓ cup mayonnaise
• 2 tablespoons dill pickle relish
• 1 tablespoon ketchup
• 1 teaspoon yellow mustard
• ½ teaspoon apple cider vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon Worcestershire sauce

Step-by-Step: How to Make the Flying Dutchman Burger

1. Mix and Prepare the Beef

In a large bowl, combine:

• 1 pound ground beef
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Divide the mixture into eight 2-ounce balls. Flatten them until about ½ inch thick; they’ll shrink as they cook.

2. Slice and Caramelize the Onions

Cut two large onions into eight thick, intact rounds. Sprinkle each round with salt and a pinch of sugar. This helps with caramelization and brings out the onion’s natural sweetness.

Heat 2 tablespoons olive oil in a large skillet over medium-low. Add the onion rounds in a single layer. Let them caramelize slowly, flipping carefully once golden brown (about 8-10 minutes per side). You want edges crisp, centers tender, and the shape intact.

Tip: If the rings start to break apart, slide a toothpick or skewer through the round to hold it together until assembly.

3. Make the Burger Sauce

In a bowl, whisk together the mayonnaise, relish, ketchup, mustard, vinegar, sugar, and Worcestershire. Cover and chill while you finish the rest.

4. Smash and Sear the Patties

Heat a second skillet or griddle over medium-high. Once hot, add the beef balls, spacing well apart. Use a sturdy spatula or the bottom of a flat metal measuring cup to smash each ball into a thin patty—about ¼ to ½ inch thick.

Let the patties sear undisturbed for 3 minutes. Flip, then immediately top each with a slice of cheese. Cook another 2 minutes until the cheese melts and the edges are crispy.

Example: For extra flavor, some add a thin swipe of yellow mustard to the uncooked side just before flipping—the mustard crusts on the griddle and gives the burger a signature tang.

5. Assemble Your Flying Dutchman

Time to build. For each burger:

• Place a caramelized onion round on the plate.
• Top with a cheesy patty.
• Add a spoonful of burger sauce.
• Layer a second patty on top.
• Finish with another onion round as your “top bun.”

Skewer or wrap in parchment for easier handling.

6. Serve

Serve warm, with plenty of napkins. Pass extra sauce on the side for dunking, or add pickles for a briny kick.

Tips for the Best Bunless Burger

This burger may look simple, but a few pointers ensure it’s a knockout every time.

• Choose the Right Beef: 80/20 ground chuck yields juicy, flavorful patties without unnecessary drippings.
• Don’t Rush the Onions: Low and slow gives you caramelization without burning.
• Handle Onions Carefully: Keep the rounds whole for the best eating experience.
• Batch Cooking: If making several burgers, work in batches and keep cooked onions and patties warm in a low oven.
• Cheese Timing: Place cheese on just-flipped patties so it melts perfectly over the hot meat.
• Contain the Mess: Wrap burgers in parchment or wax paper for serving—especially if you’re feeding a crowd.
• Custom Sizes: You can make smaller, slider-style versions with mini onion rounds and 1-ounce patties.

Variations and Customizations

The Flying Dutchman is made to order—at home, you can riff on the template however you like.

Add-Ons and Toppings

• Pickles: Slide crisp slices between the cheese and patty for extra zing.
• Jalapeños: Fresh or pickled, these bring heat and crunch.
• Different Cheeses: Try Swiss, provolone, or pepper jack for a new flavor.
• Sautéed Mushrooms: Add an earthy boost.
• Bacon: For even more savory punch.

Vegetarian & Vegan Options

You can sub plant-based burger patties (like Beyond Meat or Impossible) and vegan cheese for an entirely meat- and dairy-free experience. Make sure to use plant-based mayo and Worcestershire in the sauce.

Sauce Swaps

Try spicy aioli, sriracha mayo, or even classic BBQ sauce. Each brings a different flavor profile to the table.

Sides and Serving Suggestions

Complete your meal with:

• Low-Carb Sides: Coleslaw, cucumber salad, or roasted veggies keep things light.
• Classic Options: Fries or sweet potato wedges for an indulgent offset.
• Cool Drinks: A milkshake (if you’re not carb-counting), iced tea, or sparkling water.

Side-by-Side Overview: Ingredient Prep

Frequently Asked Questions

Is the Flying Dutchman Burger healthy?

If your priority is low-carb, high-protein eating, it fits that bill well. The lack of bread lowers total carbs, but be mindful of the fat content if you’re watching calories.

Why is it extra messy?

Without a bun to catch juices and melted cheese, you’ll need extra napkins. Wrapping the burger in paper or foil can minimize mess, especially when serving kids or groups.

Can I make these ahead?

It’s best fresh, but you can assemble elements in advance:
– Caramelize onions and refrigerate up to a day ahead.
– Mix and shape patties, wrap, and store in the fridge overnight.
– Sauce keeps well, chilled, for up to 3 days.

Can it be grilled?

Absolutely! Caramelize onions on the stove, then grill the patties on a hot barbecue. You’ll still get the same bold flavor, with the bonus of smoky edges.

Storing and Reheating

While this burger shines right off the skillet, storing leftovers is handy.

• Fridge: Wrap cooked patties and onions separately in airtight containers for up to 2 days. Sauce keeps in a jar.
• Freezer: Freeze uncooked, shaped patties individually up to 3 months. Thaw overnight in the fridge before cooking.
• Reheating: Gently warm patties and onions in a skillet over low heat. Add fresh sauce after heating.

The Flying Dutchman Burger is bold, messy, and all about the essentials. With crispy, caramelized onions, juicy beef, gooey cheese, and tangy sauce, every bite delivers the satisfaction of a burger—just reimagined. Whether you stick with the original or make it your own, this is a recipe that invites experimentation and rewards every cook. Give it a try and see why it’s become a star both online and off.