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This Easy Flying Dutchman Burger Recipe shakes up your usual burger experience by swapping traditional buns for thick, caramelized onion rings. These onion ‘buns’ add a sweet and smoky layer that perfectly complements juicy, cheesy beef patties and a tangy homemade sauce. It’s a messy, flavorful, and satisfying twist that’s surprisingly simple to make and sure to impress whenever you serve it.
I first made this burger on a lazy weekend afternoon and was amazed at how something so simple could taste so rich and indulgent. Now it’s the go-to when I want to wow friends without fussing over complicated steps.
Ingredients
- Mayonnaise: for a rich creamy base in the sauce look for full fat for best texture
- Ketchup: adds sweetness and just the right tang to the sauce
- Relish: contributes a crunchy texture and bright pickle flavor that livens every bite
- Apple cider vinegar: brings subtle acidity to balance richness in the sauce
- Yellow mustard: for mild heat and depth in the sauce classic mustard is perfect here
- Worcestershire sauce: adds umami and complexity
- Granulated sugar: helps caramelize the onions and balances the sauce’s tang
- 80/20 ground beef: offers the best ratio of fat and lean for juicy, flavorful patties
- Salt: intensifies the natural flavors of the beef and onions
- Black pepper: provides gentle warmth and a touch of spice for the patties
- Garlic powder: gives a savory boost without overpowering
- Large onions: sliced thick create perfect ‘buns’ that caramelize beautifully
- Olive oil: for cooking the onions to crispy golden edges without burning
- American or cheddar cheese slices: melt smoothly and add classic cheeseburger flavor
Step-by-Step Instructions
- Sauté the Aromatics:
- Start by whisking together mayonnaise, ketchup, relish, apple cider vinegar, yellow mustard, Worcestershire sauce, and sugar in a medium bowl. Whisk until smooth and set it in the fridge to let the flavors meld while you cook everything else.
- Shape the Patties:
- In a bowl, gently combine ground beef with salt, black pepper, and garlic powder, taking care not to overwork the meat to keep it tender. Divide into eight balls and flatten them slightly this helps them cook evenly and get a delicious crust.
- Caramelize the Onion Buns:
- Cut large onions into rounds about half an inch thick. Sprinkle sugar and salt on both sides to coax out sweetness. Heat olive oil in a skillet over medium-low heat. Cook the onion rounds for 5 to 8 minutes per side, letting them soften and turn golden while developing crispy edges.
- Cook and Assemble the Burgers:
- Increase heat to medium-high. Place the patties in the pan and smash them to half an inch thick. Cook for 2 to 3 minutes on each side. After flipping, add a slice of cheese on top to melt. To assemble, place one onion round on your plate, stack one cheesy patty, add a generous spoonful of sauce, then repeat with another patty and sauce. Top with a final caramelized onion round.
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My favorite part has to be those onion ‘buns.’ Watching them slowly turn golden and fragrant fills the kitchen with a wonderful smell that signals something special is on the way. One of my most cherished memories with this recipe is sharing it on a casual summer night with friends where everyone loved how the sweet onion layers changed the game.
Storage Tips
Store leftover patties and sauce separately in airtight containers in the fridge. Patties will keep for up to three days and sauce up to a week. Caramelized onions are best fresh but can be refrigerated for a day or two.
For longer storage, wrap cooked patties tightly in plastic wrap and freeze in freezer bags. They keep their flavor for up to two months. Avoid freezing sauce and onions as their texture and taste suffer.
Ingredient Substitutions
Try Swiss, provolone, or pepper jack cheese if you want a twist on the classic melted cheese flavor. If you prefer a vegetarian version, thick portobello mushroom caps or plant-based patties are great alternatives and pair wonderfully with the onion rings and sauce. If yellow mustard is not available, Dijon or spicy brown mustard can add interesting notes to the sauce.
Serving Suggestions
This burger shines alongside crispy fries or sweet potato wedges for a satisfying meal. For a lighter contrast, a fresh green salad tossed in vinaigrette complements the richness nicely.
Roasted Brussels sprouts or a tangy coleslaw add vibrant flavors and make your plate more colorful and balanced.
For parties, try serving mini versions held together with toothpicks wrapped in parchment paper — not only do they look great but also make it easy for guests to snack casually.
Cultural and Historical Context
The Flying Dutchman burger concept comes from In-N-Out Burger, known for its secret menu where burgers come without buns and extra cheese stacks. This interpretation elevates the idea by using thick, caramelized onions to replace buns, adding a homemade gourmet twist while keeping the joyful simplicity intact.
Commonly Asked Questions
- → Can I use other types of cheese?
American and cheddar melt smoothly and balance the flavors well, but you can try Swiss, provolone, or pepper jack for variety.
- → How do I keep the onion buns intact?
Cook onion rounds slowly over medium-low heat and handle gently when flipping. Using a toothpick can help hold them together while assembling.
- → Is there a vegetarian alternative to beef patties?
Portobello mushroom caps or plant-based patties make excellent substitutes and pair nicely with the caramelized onions and sauce.
- → Can the sauce be prepared ahead?
Yes, the sauce benefits from resting; prepare it up to three days in advance and keep refrigerated for optimal flavor.
- → What’s the best way to eat this burger without buns?
Wrapping in parchment paper helps manage the layers, and embracing the hands-on approach enhances the experience.