Have you tried the viral, In-N-Out secret menu Flying Dutchman Burger yet?
This bunless wonder has taken over social media, and for good reason.
It’s a protein-packed creation featuring juicy beef patties, melted cheese, and tangy sauce wrapped in caramelized onion “buns.”
Yes, the Flying Dutchman Burger is messy, and yes, you’ll need extra napkins. But it’s absolutely worth every delicious bite.
Why You’ll Love This Flying Dutchman Burger
Carb-Free Dinner: Perfect for low-carb eaters, you’ll simply replace the bread with caramelized onion rounds.
Double the Flavor: Two juicy, cheesy beef patties stacked for the ultimate burger experience.
Savory Sauce: The tangy homemade burger sauce adds a burst of flavor to every bite.
Budget-Friendly: Making this copycat version at home is more economical than traveling to In-N-Out. And it’s a fantastic option for those living outside the chain’s sadly limited geographic reach.
Ingredients
- Ground Beef: The beef provides a juicy and flavorful base.
- Seasonings: Salt, black pepper, garlic powder, and sugar enhance the flavor of the patties and onions.
- American or Cheddar Cheese: Melts beautifully over the patties, adding a creamy, savory layer to each bite.
- Large Onions: They should be around the diameter of a burger bun, cut nice and thick to hold the patties.
- In-N-Out Sauce: A tangy, creamy mix of mayonnaise, relish, ketchup, yellow mustard, granulated sugar, apple cider vinegar, and Worcestershire sauce.
How to Make Flying Dutchman Burger
The name for this dreamy dinner comes from the legendary ghost ship – fitting for a burger that floats without traditional anchors (aka buns).
Originally created at In-N-Out in 1948, this minimalist masterpiece has evolved into today’s viral sensation, with food enthusiasts adding their own twists.
I should mention, however, that you need to specify that you want the onion-wrapped Dutchman when ordering.
If you don’t, you’ll just get the double patties with cheese.
Here’s how to make it:
1. WHISK the mayonnaise, ketchup, relish, vinegar, mustard, Worcestershire, and sugar. Chill until ready to use.
2. MIX the beef, salt, pepper, and garlic powder, form into 8 balls (2 ounces each), and flatten slightly.
3. SLICE the onions into 8 thick rounds and season with salt and sugar on both sides.
4. CARAMELIZE the onions in olive oil over medium-low heat until crispy at the edges and soft in the middle.
5. SMASH the patties in the hot pan and cook for 3 minutes per side, adding a slice of cheese after flipping.
6. ASSEMBLE by layering one onion round, a cheesy patty, and a dollop of sauce. Repeat with another patty and onion round as the “bun.”
7. SERVE with extra sauce on the side. Enjoy!
Tips For the Best Flying Dutchman Burger
I spent my Sunday afternoon perfecting this In-N-Out secret menu hack, and let me tell you – those thick, golden-brown onion “buns” hugging two juicy patties and melty cheese are pure genius.
Who knew ditching the buns for caramelized onions could create such magic?
Check out these tips, then get cooking!
- Use 80/20 beef. It’ll stay nice and juicy but won’t be super greasy.
- Caramelize the onions slowly. Use medium-low heat and be patient. They’re ready when they turn golden brown and sweet.
- Keep the onions intact. Be careful when flipping the caramelized onions to maintain their round shape. If needed, add a toothpick or skewer.
- Work in batches. Don’t overcrowd the pan with the onions or patties, as they won’t cook as well. Instead, use two pans at once or cook in batches.
- The cheese timing matters. Add cheese slices immediately after flipping the patties so they melt perfectly over the hot meat.
- Wrap it for easy eating. Since this burger is bunless and messy, wrapping it in parchment paper helps keep everything together while eating.
Variations and Serving Ideas
Want to try something a little different? I hear you!
Check out these fun variations and serving ideas:
- Use mustard on patties. For an extra In-N-Out twist, spread a thin layer of mustard on one side of the patty before flipping it. This adds a delicious tangy flavor.
- Variations. Try it with Swiss or pepper jack cheese, or experiment with toppings like pickles or jalapeños for added heat. You can also use plant-based patties for a vegetarian version.
- Serve with more sauce. Pair the Flying Dutchman with any sauce you like. I think spicy aioli is a winner!
- Serve with sides. Complement the Flying Dutchman with low-carb options like a side salad. Or go classic with fries or a milkshake for a more indulgent meal.
How to Store
Like most burgers, the Flying Dutchman is best enjoyed hot and fresh.
But you can prep a few things in advance if needed.
To Store: Wrap and refrigerate uncooked patties and sauce separately for 1-2 days.
To Freeze: Wrap individual raw patties in plastic wrap or foil and freeze for 3-4 months. Thaw in the fridge before cooking.
More Burger Recipes You’ll Love
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Breakfast Burger
Mushroom Swiss Burger
Jack Daniel’s Burger
Flying Dutchman Burger
4
servings20
minutes30
minutes775
kcalThis viral Flying Dutchman Burger swaps traditional buns for caramelized onions. It’s a messy In-N-Out fave, finished with melty cheese and tangy sauce.
Ingredients
- For the Burger Sauce
1/2 cup mayonnaise
1/4 cup ketchup
2-3 tablespoons relish, to taste
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon granulated sugar
- For the Patties
1 pound 80/20 lean ground beef
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
- For the Burgers
2 large onions
1/2 teaspoon salt
1/2 teaspoon granulated sugar
2 tablespoons olive oil
8 slices American or cheddar cheese
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!
Notes
- Keep the onions intact. Be careful when flipping the caramelized onions to maintain their round shape. If needed, add a toothpick or skewer.
- Wrap it for easy eating. Since this burger is bunless and messy, wrapping it in parchment paper helps keep everything together while eating.
