We are a burger-loving family, but sometimes I’m just not in the mood for a heavy, bready bun. This Dutchman Burger is my new favorite discovery! It’s the ultimate bunless burger, just two juicy patties and melted cheese, all held together by savory, caramelized “onion buns.” It’s the best keto burger recipe I’ve tried that’s all flavor, no carb-coma!
Whether you want flying dutchman burger in-n-out style, flying dutchman burger near me copycat, flying dutchman burger pepper version, or dutchman burger recipe at home, this works perfectly. You can make it as flying dutchman burger five guys style, with flying dutchman burger sauce, track flying dutchman burger calories, or find flying dutchman burger where to buy alternatives. This onion wrapped version uses caramelized onion “buns” and double smashed beef patties with the smash-burger technique for a copycat in-n-out flying dutchman with homemade burger sauce. It’s the perfect low-carb bunless option.
Jump To
Why You’ll Love This Dutchman Burger
1. Low-Carb and Keto-Friendly – This keto-friendly recipe replaces bread with caramelized onion “buns” for a low-carb bunless experience. Perfect for carnivore buns without sacrificing flavor. It’s ideal for burger recipes no bun enthusiasts and those following keto diets.
2. Copycat In-N-Out Experience – This copycat recreates the secret menu item at home. The homemade in-n-out burger sauce tastes just like the real thing. Now you can enjoy flying dutchman in-n-out style without leaving home, perfect for dutch burger cravings.
3. Ultimate Burger Night – The double smashed beef patties with melty cheese wrapped in sweet caramelized onions create an unforgettable burger night experience. This is pure comfort food that feels indulgent while being relatively healthy. Perfect for lunch ideas and frozen burger recipes adapted to fresh.
Ingredients for Dutchman Burger
This recipe uses simple ingredients to create restaurant-quality burgers. You’re making the best flying dutchman with easy-to-find items.
What You’ll Need
For the Burger Patties:
- 1 lb ground beef (80/20 blend for best flavor)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 slices American or cheddar cheese
For the Onion “Buns”:
- 2 large yellow onions, peeled
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon sugar (optional, for extra caramelization)
For the In-N-Out Burger Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Optional Toppings:
- Extra cheese slices
- Pickles
- Lettuce for serving on the side
- Tomato slices
- Jalapeños for pepper version
Why These Ingredients Matter
Double Smashed Beef Patties – Using the smash-burger technique creates crispy edges with a juicy center. The 80/20 ground beef blend has enough fat for flavor without being greasy. Smashing the patties thin maximizes the crispy surface area, which is key to this flying dutchman style.
Caramelized Onion “Buns” – Whole grilled onions replace traditional buns in this onion wrapped version. Caramelizing brings out the natural sweetness and creates a sturdy base that holds everything together. This is what makes it a true low-carb bunless option that’s satisfying.
Homemade In-N-Out Burger Sauce – This sauce combines mayo, ketchup, relish, and spices to recreate the famous In-N-Out spread. It’s tangy, slightly sweet, and adds that signature West Coast burger flavor. This is what makes the copycat version authentic.
Instructions for Making Dutchman Burger
Step-by-Step Directions
Step 1: Make the burger sauce first. In a small bowl, whisk together mayonnaise, ketchup, pickle relish, vinegar, sugar, garlic powder, and onion powder. Refrigerate until ready to use.
Step 2: Cut the peeled onions into thick slices, about 3/4 to 1 inch thick. Keep the rings intact as they’ll serve as your “buns.” You need 8 large rings total (4 bottom and 4 top).
Step 3: Heat butter and olive oil in a large skillet over medium heat. Add onion slices in a single layer. Season with salt and pepper.
Step 4: Cook onions for 5-6 minutes on one side until golden brown and starting to caramelize. Flip carefully and cook another 5-6 minutes. The onions should be tender and sweet. Remove to a plate.
Step 5: Divide ground beef into 8 equal portions (about 2 ounces each). Roll into loose balls. Don’t overwork the meat.
Step 6: Heat the same skillet over high heat. Place 2-3 beef balls in the pan and immediately smash flat with a sturdy spatula, pressing hard for 10-15 seconds. This is the smash-burger technique for maximum crust.
Step 7: Season the smashed patties with salt, pepper, garlic powder, and onion powder. Cook for 2-3 minutes until crispy and brown on the bottom.
Step 8: Flip patties and immediately top each with a slice of cheese. Cook for 1-2 minutes more until cheese melts and the patty is cooked through.
Step 9: To assemble, place a caramelized onion ring on a plate. Spread with burger sauce. Add a cheesy beef patty, more sauce, another cheesy patty, and top with another onion ring.
Step 10: Repeat to make 4 burgers. Serve immediately while hot with extra sauce on the side for dipping.
Hint: These pair perfectly with creamy beef pasta for a complete meal, or serve alongside cheesy garlic chicken wraps for variety.
Top Tip
What is the Dutchman Burger? – The Dutchman burger, also called the Flying Dutchman, is a bunless burger featuring two beef patties with cheese in between, wrapped in caramelized onions instead of a traditional bun. It originated as a secret menu item at In-N-Out Burger. The name refers to the legendary ghost ship, and it’s “flying” because it has no bun – it’s floating without bread.
Does In-N-Out Have a Flying Dutchman Burger? – Yes! The Flying Dutchman is an official secret menu item at In-N-Out. You can order it by name. It comes as two beef patties with two slices of cheese in between, no bun, no vegetables. Some locations will add grilled onions if you request them, but the onion-wrapped version shown here is a home adaptation of the classic.
Use High Heat for Smashing – The key to perfect double smashed beef patties is high heat and a firm press. Don’t be gentle – really smash those patties flat. This creates maximum contact with the hot pan for the best crust. A metal spatula works better than plastic for this keto-friendly recipe.
Keep Onion Rings Intact – When slicing onions, try to keep the rings connected. The outer rings work best as “buns.” If they fall apart, you can reassemble them with toothpicks. The caramelized onions need to be sturdy enough to hold everything together.
My Dutchman Burger Journey
I discovered this recipe when I was looking for low-carb bunless options that didn’t feel like I was missing out. I wanted real burger flavor without the bread. When I made it for the first time, Grandma watched me and said, “Jazzy, this is clever! Using onions as the bun is smart – they’re sweet and savory at the same time. I remember when burgers were simple like this, just meat and vegetables. All these fancy buns nowadays hide the flavor of good beef. This way, you taste everything. It’s honest cooking that goes back to basics.”
She was absolutely right. Now these are my go-to no-bun burgers when I want something satisfying without the carbs. They’ve become a staple for burger night when I want to feel indulgent without feeling heavy. Every time I make them, I remember that first batch and how surprised I was that caramelized onions could replace a bun so well. It’s proof that the best comfort food sometimes means reimagining the classics.
Substitutions for Dutchman Burger
Meat Options – Use ground turkey or chicken for lighter versions. Ground lamb creates a Mediterranean-style variation. Try beyond burger recipes with plant-based patties for vegetarian options. Each protein works with the onion wrapped concept.
Cheese Variations – American cheese melts the smoothest for that In-N-Out experience. Try cheddar, Swiss, pepper jack for extra heat, or provolone. Each creates different flavor profiles while maintaining the melty cheese appeal.
Onion Alternatives – Use portobello mushroom caps as “buns” for a different low-carb option. Lettuce wraps work but are less sturdy. You could also serve this over salad greens as a bowl.
Sauce Variations – Try chipotle mayo for smoky heat. Use thousand island dressing instead of burger sauce. Ranch or garlic aioli also work beautifully with this style, similar to sauces in chicken pot pie casserole variations.
Variations on Dutchman Burger
Blackstone Griddle Version – For the blackstone griddle version, cook everything on a flat-top. The large surface area lets you smash multiple patties at once. Perfect for making several burgers for a crowd at burger night.
DIY Flying Dutchman – This DIY version can be customized endlessly. Add bacon between the patties. Use spicy cheese. Add pickles and jalapeños. Make it your own creation while keeping the core onion-wrapped concept.
In-N-Out Style – For authentic In-N-Out flying dutchman style, keep it simple: just patties, American cheese, and grilled onions. Skip extra toppings. Use the homemade sauce for dipping on the side.
Aesthetic Presentation – For the viral aesthetic look, stack everything perfectly, get that cheese pull, and serve on a dark plate. This presentation makes it photo-worthy for lunch ideas content.
Classic Copycat – Make it exactly like the original: two thin patties, American cheese, whole grilled onions. That’s it. Simple perfection that mimics the In-N-Out experience, similar to comfort in hobo casserole.
Equipment for Dutchman Burger
Cast Iron Skillet or Griddle – Essential for achieving the perfect smash-burger technique. Cast iron retains heat well and creates the best crust on the double smashed beef patties.
Heavy-Duty Metal Spatula – You need a sturdy spatula to smash the patties hard. A flimsy spatula won’t work. Metal handles the high heat better than plastic.
Sharp Knife – For slicing onions into thick, even rings. Consistent thickness ensures they cook evenly and hold their shape as caramelized “buns.”
Small Bowl – For mixing the burger sauce ahead of time. Having the sauce ready makes assembly quick and easy.
Storage Tips for Dutchman Burger
Refrigerator Storage – Store cooked patties and caramelized onions separately in airtight containers for 2-3 days. Store the sauce separately. Reheat and assemble fresh for best texture.
Reheating Tips – Reheat patties in a skillet over medium heat for 2 minutes per side. Warm onions separately. Don’t microwave the onions or they’ll get soggy. The beef reheats well on the stovetop.
Make-Ahead Strategy – Caramelize onions up to 3 days ahead. Make the sauce 5 days ahead. Form beef patties and refrigerate up to 1 day ahead. When ready to eat, just cook the patties and assemble. Perfect for quick burger night planning.
Freezer Storage – Freeze uncooked formed patties for up to 3 months. Layer between parchment paper. Cook from frozen, adding 2-3 extra minutes per side. The onions and sauce don’t freeze well, so make those fresh.
Grandma’s Secret for Dutchman Burger
Grandma taught me the most important trick for making these burgers restaurant-quality. “Jazzy,” she said while watching me make them one evening, “the secret to really good smashed burgers is to not touch them after you smash. I see you want to move them around, but don’t! Let them sit for at least 2 full minutes so that crust forms. That crispy brown crust is where all the flavor is.
And here’s another secret: use cold meat straight from the fridge. Cold meat smashes better and holds together. Room temperature beef falls apart when you smash it.
And one more thing: season generously. People are always afraid of too much salt, but beef needs it, especially with all that sweet onion.
FAQ about Dutchman Burger
What is the Dutchman burger?
The Dutchman burger, also known as the Flying Dutchman, is a bunless burger that originated as a secret menu item at In-N-Out Burger. It consists of two beef patties with cheese in between, no bun, no vegetables in the original version. The home version often wraps it in caramelized onions to replace the bun, creating a low-carb, keto-friendly meal. The name comes from the legendary ghost ship The Flying Dutchman, with “flying” referring to having no bun.
Does In-N-Out have a Flying Dutchman burger?
Yes, the Flying Dutchman is an official In-N-Out secret menu item. You can order it by name at any location. The original version comes as two beef patties with two slices of American cheese melted in between, served protein-style with no bun and no vegetables. Some customers order it with grilled onions on top, but the onion-wrapped version is typically a home adaptation. It’s popular among low-carb and keto dieters.
Is the Flying Dutchman burger healthy?
The Flying Dutchman can be considered healthy depending on your dietary goals. It’s high in protein and fat, making it excellent for keto and low-carb diets. With no bun, it’s significantly lower in carbohydrates than a traditional burger. However, it’s also high in calories and saturated fat. The onion-wrapped version adds fiber and vitamins. It’s healthier than a regular burger for those avoiding refined carbs but should be eaten in moderation.
Why do they call it a flying Dutchman burger?
The Flying Dutchman gets its name from the legendary ghost ship “The Flying Dutchman” from maritime folklore. It’s called “flying” because it has no bun – it’s essentially floating without a traditional base. The name also adds a mysterious, special quality to this secret menu item. Some sources suggest the name also plays on the idea that it’s so good, it will make you feel like you’re flying. It’s become an iconic name in burger culture.
Conclusion
This Dutchman Burger is absolutely perfect for burger lovers! Here’s to a delicious meal that proves you don’t need the bun to have the best part of the burger! I hope this becomes your new go-to for a low-carb, high-flavor dinner that feels like a total indulgence.
If you love In-N-Out secret menu items, check out The In-N-Out Secret Menu Items You Never Knew Existed from Allrecipes for more delicious variations.
Give this recipe a try and let me know what you think. Grandma and I love hearing about your burger night successes!
Grandma’s Famous Dutchman Burger (Keto Bunless Burger)
Equipment
- 1 Large skillet Cast iron is best, just like Grandma used!
- 1 Heavy-Duty Metal Spatula You need this for the 'smash' technique.
- 1 Small bowl For mixing the secret sauce.
- 1 Whisk
Ingredients
For the "Secret" Burger Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar Just a touch, for balance.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Onion "Buns":
- 2 large yellow onions Sweet onions also work wonderfully.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pinch salt and pepper To taste
For the Smashed Patties:
- 1 lb ground beef 80/20 is essential for flavor and juice!
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices American cheese Grandma always said it melts the best.
Instructions
- My favorite part! In a small bowl, whisk together the [mayonnaise], [ketchup], [pickle relish], [vinegar], [sugar], [garlic powder], and [onion powder]. Grandma always said to make this first so the flavors can 'get to know each other.' Cover it and set it in the fridge.
- Peel the [yellow onions] and slice them into thick rings, about 3/4 to 1-inch thick. Be careful to keep the rings intact! You'll need 8 total rings (4 tops, 4 bottoms) to make 4 burgers. This was always Grandma's 'clever trick' for skipping the bread.
- In your large skillet over medium heat, melt the [butter] and [olive oil]. Add your onion rings in a single layer (you may need to do this in batches). Season with a pinch of [salt and pepper]. Cook for 5-6 minutes per side, until they're beautifully golden brown and sweet. Don't rush them! Set them aside on a plate.
- Gently divide the [ground beef] into 8 equal portions (about 2 oz each). Roll them loosely into balls. Grandma's number one rule, right from her notebook: use COLD meat straight from the fridge and don't overwork it, or your burgers will be tough!
- Wipe out your skillet and get it HOT. High heat is the secret! Place 2-3 beef balls in the hot pan and immediately smash them flat with your heavy metal spatula. Press hard for 10-15 seconds. Grandma always said, "Jazzy, smash it like you mean it!"
- Season the smashed patties generously with [salt], [black pepper], [garlic powder], and [onion powder]. Let them cook for 2-3 minutes. Don't touch them! You're building that perfect, crispy crust. Scrape under them with your spatula and flip.
- Immediately after flipping, place one slice of [American cheese] on each patty. Let it cook for another 1-2 minutes until the cheese is perfectly melty and the patty is cooked through. Oh, the smell in the kitchen is just divine!
- Time to build it! Place one caramelized onion ring on your plate. Spread on a little of your secret sauce. Add a cheesy patty, then more sauce (why not?), a second cheesy patty, and finally, top it all off with another caramelized onion 'bun'. Repeat for the other 3 burgers and serve them hot!
Notes
- Grandma’s Secret: The key to the best crust is to use cold meat, smash it on a very hot pan, and do not move it while the first side is cooking. That crispy edge is where all the flavor lives!
- Spice it Up: For a ‘pepper version’, just add a few pickled jalapeños between the patties when you’re assembling.
- Cheese Variations: American cheese melts like a dream, but Grandma and I also loved this with sharp cheddar or spicy Pepper Jack.
- Storage: Leftover cooked patties and onions can be stored separately in an airtight container in the fridge for 2-3 days. Reheat in a skillet to keep them crispy, not the microwave!
