Flying Dutchman Burger

Flying Dutchman Burger gives you all the juicy, cheesy satisfaction of a classic burger without the carbs from a traditional bun. It swaps out bread for toasted cheesy onion slices that hold everything together perfectly. This recipe is ideal when you crave something rich but want to keep things low-carb and packed with bold flavors.

I remember making this for friends who were skeptical about skipping the bun and they ended up loving how flavorful and satisfying it was. It quickly became a go-to when I wanted something hearty that didn’t weigh me down.

Ingredients

• Ground beef 80/20: the perfect fat ratio for juicy, flavorful patties
• Large yellow onion: sliced thick; acts as the bun and adds a sweet, caramelized bite
• American cheese: melts beautifully on the burger to add that classic cheeseburger taste
• Mozzarella cheese: forms a crispy, cheesy base for the onion bun; look for fresh or low-moisture type if possible
• Burger seasoning: a blend of spices to boost the beef’s flavor; you can use your favorite brand or make your own
• Burger sauce: a tangy, creamy mix of mayo, ketchup, mustard, apple cider vinegar, relish, smoked paprika, garlic powder, and black pepper that complements the richness of the meat and cheese

Step-by-Step Instructions

Searing and Seasoning the Onion:

Start by slicing the yellow onion into four large rings, keeping the layers attached. Season both sides with salt and pepper to enhance their natural sweetness.

Cook the onion slices on a hot griddle over medium-high heat for about 4 to 5 minutes per side until they develop a nice char. This caramelization adds depth of flavor. Sprinkle a little water on the griddle, cover, and let the onions steam for 3 to 4 minutes until softened and tender.

Forming and Cooking the Burger Patties:

Divide the ground beef into quarter-pound balls. Using a burger press or a spatula, smash them down into thin patties. The thinness is key for creating crispy edges and quick cooking. Season both sides generously with burger seasoning.

Place the patties on the griddle and cook for 3 to 4 minutes before flipping. On the flip side, immediately add a slice of American cheese. After the second side cooks for about the same time, remove the patties from heat.

Toasting the Mozzarella Onion Bun:

Over medium heat on the griddle, spread out four slices of mozzarella cheese. Let them melt and bubble until golden and crispy, around 2 minutes. Place each softened onion ring on a melt of mozzarella allowing it to adhere and become the bottom and top bun layer.

Assembling the Burger:

Start with a cheesy onion slice as the base. Spread a generous layer of burger sauce over it. Place a cheeseburger patty on the sauce and add more burger sauce on top. Cap the creation with another cheesy onion slice. Serve immediately for best texture and flavor.

Storage Tips

Store leftover patties and onions separately in airtight containers in the fridge for up to three days. Reheat gently in a skillet to maintain the crispiness of the cheese. The burger sauce keeps well refrigerated for about a week, so feel free to make it ahead for convenience.

Ingredient Substitutions

If you don’t have American cheese, a mild cheddar or even a good melting Swiss works fine – just adjust melt times as needed. For mozzarella, low-moisture shredded mozzarella can be pressed into a flat layer on parchment paper and grilled to mimic the slice texture. Try turkey or chicken patties if you want a leaner protein option, but the beef flavor is tough to beat.

Serving Suggestions

Serve these burgers with a crisp green salad or roasted vegetables to keep the meal light but satisfying. Pickles on the side bring a nice tang that cuts through all the richness. For a fun twist, add a fried egg on top or some crispy bacon for extra indulgence.

Cultural Context

The Flying Dutchman Burger is inspired by the original In-N-Out burger version, which traditionally comes without a bun. It’s a great example of how classic fast food can be adapted for low-carb eating while keeping all the comforting flavors intact. This recipe also highlights the art of the smash burger, a technique that maximizes flavor through tough crust formation and cheese layering.

Frequently Asked Questions

What type of beef is best for the patties?

Using 80/20 ground beef provides the right balance of meat and fat, ensuring juicy and flavorful patties with a great crust when smashed.

How do you achieve the smoky flavor on the onions?

Cooking the onion slices on a hot griddle until charred, then steaming briefly with a splash of water, gives them tender texture and a smoky, slightly sweet flavor.

Can I use a different cheese than American and mozzarella?

Yes, cheeses like cheddar or provolone can work well, though American and mozzarella melt smoothly and complement the savory patties and onions nicely.

What is the purpose of smashing the burger patties?

Smashing thin burger balls onto a hot surface creates a caramelized crust that locks in flavor and adds a satisfying texture contrast.

How is the burger sauce prepared?

Simply mix mayo, ketchup, mustard, apple cider vinegar, relish, smoked paprika, garlic powder, and black pepper until well combined for a tangy, flavorful sauce.

Is this dish suitable for low-carb diets?

Yes, the absence of a traditional bun and use of cheesy onion slices as the base makes it a great low-carb option packed with protein and flavor.