Flying Dutchman Burger

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Everyone’s heard about secret menu hacks, but few are as simple and satisfying as the Flying Dutchman Burger. If you’ve ever craved a burger that skips the bun and puts flavor up front, this is the one to try. Here’s a comprehensive guide to making your own Flying Dutchman Burger at home, with every detail to help you get it right on your first attempt.

Why the Flying Dutchman Burger?

The allure of the Flying Dutchman comes from its stripped-down simplicity. Instead of stacks of lettuce, bread, and toppings, you get two well-seasoned burger patties, gooey melted cheese, and a caramelized onion “bun,” wrapped up with sauce.

This burger gained its viral fame around the world for a few reasons:

• Low-Carb Delight: For anyone following a keto or low-carb diet, this burger is naturally carb-free.
• High Protein: Juicy beef patties and cheese deliver plenty of protein in each bite.
• Customizable: You can make it classic or add your own twist.
• Gluten-Free Option: Forget about breadcrumbs or flour. The onions hold everything together.

Ingredients for the Perfect Flying Dutchman

Below is a detailed ingredient table for easy reference:

Building Blocks: The Sauce and Onions

Classic Burger Sauce

You’ll want a punchy sauce to bring the elements together. Here’s a quick recipe:

Ingredients:
– 1/4 cup mayonnaise
– 1 tablespoon ketchup
– 2 teaspoons sweet pickle relish
– 1 teaspoon yellow mustard
– 1/2 teaspoon apple cider vinegar
– 1/2 teaspoon sugar
– 1/2 teaspoon Worcestershire sauce (optional)

Mix all the sauce ingredients in a small bowl. Cover and chill while you prepare the patties.

Caramelized Onion “Buns”

The secret to the Flying Dutchman is the thick, golden rounds of onion. Here’s how you get them just right:

• Slice: Cut the onions crosswise into thick rounds, about 1/2 inch thick, aiming for rounds as wide as a burger bun.
• Season: Sprinkle both sides lightly with salt and a little sugar. The sugar helps them caramelize without burning.
• Caramelize: Heat olive oil or butter in a large skillet over medium-low. Gently lay in the onion rounds. Let them cook for 7–10 minutes on each side, flipping carefully so they stay intact. You’ll know they’re ready when the edges crisp and the centers go soft and lightly golden.
• Set Aside: Place on a plate lined with paper towels.

Preparing and Cooking the Beef Patties

To keep the burger juicy and flavorful, use ground beef with 20% fat. Here’s the method:

• Form the Patties: Divide the beef into 4 equal balls (about 4 ounces each if making double-stacked burgers). Season with salt, pepper, and a little garlic powder.
• Shape: Gently flatten each ball into a patty, about the same diameter as your onion rounds.
• Smash-Style Cooking: Heat a cast iron or nonstick skillet over medium-high. Once hot, add patties and smash gently with a spatula. Leave space so the patties crisp instead of steaming.
• Cook: Let patties cook about 2–3 minutes on the first side. Flip, immediately top with a slice of cheese, and cook another 2 minutes. The cheese will melt into the patty.
• Rest: Remove the patties and let them rest for a minute on a wire rack or plate.

Assembly: Stacking Your Flying Dutchman

Now comes the fun part—stacking it all together.

• Base Onion: Start with a caramelized onion round as your bottom “bun.”
• First Patty: Place a cheesy burger patty directly on the onion round.
• Sauce: Spoon or spread a dollop of your burger sauce over the meat.
• Second Patty (optional): Lay on a second patty if you want a double-stacked Dutchman.
• Top Onion: Cap everything with another onion round.
• Wrap: For easier eating, wrap the finished burger in parchment, foil, or wax paper. This keeps the stack stable and your hands cleaner.

Helpful Tips for Success

Mastering the Flying Dutchman comes down to details. Here’s what makes the biggest difference:

• Keep Onion Rounds Whole: When caramelizing, handle onions gently with a wide spatula. If any fall apart, stack smaller pieces together.
• Don’t Overcrowd the Pan: Cook the onions and patties in batches for perfect browning.
• Get the Cheese Melty: Add cheese as soon as you flip the patty for even melting.
• Let Everything Rest: Resting the patties for a minute before stacking helps them stay juicy.
• Tweak the Sauce: Taste and adjust the sauce with more relish, vinegar, or mustard—whatever you love most.

Variations and Adaptations

The Flying Dutchman’s beauty lies in its flexibility. Consider these options to make it your own:

• Different Cheeses: Try pepper jack for a little heat or Swiss for nutty richness.
• Plant-Based Patties: Use a plant-based ground beef alternative for a vegetarian version.
• Add Heat: Layer in pickled jalapeño slices or a spicy aioli for more punch.
• Mustard-Crusted Patties: Brush one side of each patty with mustard before cooking for an extra tangy crust.

Serving Ideas

A Flying Dutchman on its own is filling, but it shines with side dishes:

• Low-Carb Sides: Serve with a crisp green salad, grilled asparagus, or cucumber spears.
• Classic Pairings: Go traditional with shoestring fries or a small vanilla milkshake.
• Sauces Galore: Some love extra sauce for dipping. Try spicy sriracha mayo, classic ranch, or garlic aioli.

If you’re serving a crowd, make a batch of patties and onions in advance. Let guests build their own burger stacks and customize toppings.

How to Store and Reheat

Burgers are best hot, but you can save time by prepping the elements ahead:

• Prep in Advance: Make the sauce and shape the patties a day ahead. Store in separate containers in the fridge.
• Short-Term Storage: Store uncooked patties and caramelized onions separately in airtight containers for up to 2 days.
• Freezing: Shape raw patties and freeze with parchment between each; use within 2–3 months. Thaw in the fridge before cooking.
• Reheating: Warm patties in a skillet over low heat to preserve flavor. Reheat onions separately to keep their texture.

Frequently Asked Questions

Is the Flying Dutchman really bunless?
Yes, this version skips traditional bread entirely and uses thick rounds of caramelized onion instead.

Can I use turkey or chicken instead of beef?
Absolutely, though the flavors will change. Turkey or chicken patties work with the same technique.

Is this burger spicy?
The basic recipe isn’t spicy, but you can add jalapeños or hot sauce if you like more kick.

The Flying Dutchman Burger brings home the fun and flavor of a “secret menu” classic—no buns, just bold taste and simple ingredients. Whether you keep it classic or try a variation, you’ll enjoy a satisfying, gluten-free, and customizable meal. Every bite delivers juicy, cheesy beef in a sweet, savory onion wrap, with enough sauce and crunch to please any burger fan.

Now it’s your turn to bring this legendary burger to life in your kitchen.