Flying Dutchman Onion Burger

This Flying Dutchman Burger recipe ditches the usual buns for golden caramelized onions creating a wildly flavorful showstopper that is all about bold taste and gooey cheese. The magic is in the sweet onion rounds acting as your bun crispy edged patties and a punchy homemade burger sauce. Classic burger cravings get a creative twist here and even my pickiest eater requests this on burger night.

I first made this when my sister went gluten free and now we rotate this in whenever we need something just a little outrageous and indulgent. The rich onion flavor and saucy bite always hit the spot after a long day.

Ingredients

• Large yellow onion: The main event serves as your “bun” Choose one that is heavy and firm for best caramelization
• Olive oil: Helps onions brown and turn tender and fragrant Opt for extra virgin if possible
• Worcestershire sauce: Adds a punchy umami earthiness in both onions and sauce Choose one with natural ingredients
• Tony Chachere’s Creole seasoning: Lends just the right spicy smoky kick If you cannot find it use any seasoned salt with a bit of cayenne
• Brown sugar: Balances the onions’ tang with deep sweetness
• Ground beef: 80 percent lean to 20 percent fat means juicy flavor Stay close to room temperature so patties cook evenly
• American cheese: The melt is unbeatable If you prefer a different cheese like cheddar or even pepper jack go for quality slices
• Mayonnaise: The creamy base for your sauce Use whole egg mayo for richness
• Relish: Adds tangy brightness Sweet or dill both work depending on preference
• Dijon mustard: For zing and layers of savory flavor
• Sugar: Rounds out savory notes for a smooth balanced sauce
• Garlic powder and onion powder: Build on the umami profile in the sauce
• Smoked paprika: Deepens the sauce with a subtle woodsy heat Try Spanish paprika if possible
• Cayenne pepper: To taste for an extra punch Use with a light hand or leave out for less heat

Instructions

Prepare the Onion Bun:

Peel the onion and slice into four thick rounds about half an inch each. Lay slices flat and drizzle each with olive oil and Worcestershire sauce. Sprinkle generously with Creole seasoning and a pinch of brown sugar. In a large skillet over medium low heat slowly caramelize the onion rounds for about ten minutes per side turning carefully with a spatula. Let them cook undisturbed so they deepen in color and all layers turn meltingly tender.

Shape and Season the Patties:

Place ground beef in a mixing bowl. Sprinkle Creole seasoning over the top and gently mix to distribute without overworking the meat. Divide the beef into four equal portions rolling each into a loose ball. Press each ball between two sheets of parchment or wax paper flattening to just under half an inch for best crust.

Cook the Patties:

Preheat your skillet or griddle to medium high. Once hot add the patties letting them sizzle. Do not move the patties for two to three minutes so the crust forms. Flip and cook for another two to three minutes until the second side is deeply seared and patties are cooked through to your desired doneness.

Melt the Cheese:

While the patties are still in the pan lay a slice of American cheese on each. Reduce heat to low and cover briefly to melt the cheese all the way. The key is to let the cheese fully drape and hug every edge.

Make the Burger Sauce:

In a small bowl whisk together the mayonnaise relish Dijon mustard Worcestershire sauce sugar garlic powder onion powder smoked paprika Creole seasoning and a pinch of cayenne if you love heat. Whisk until creamy and smooth. Taste and adjust with a touch more relish or paprika if you want extra tang or smoke.

Assemble the Burgers:

Use a wide spatula to gently lift a caramelized onion round and place it as the base. Top with a cheesy beef patty and spoon a generous dollop of sauce over the cheese. Crown with a second onion round for your “top bun.” Repeat for all and serve extra sauce on the side for dipping.

I have always loved onions but seeing my family light up around the table when we serve these burgers makes it a staple for celebrations. My favorite detail is using a super sweet large onion because it gets almost jammy and perfectly supports even the sloppiest toppings.

Storage Tips

Wrap leftover burgers individually and refrigerate for up to two days. Reheat gently in a covered skillet over low heat to keep the onions soft and juicy. Store sauce in a jar in the fridge for a week.

Ingredient Substitutions

Try Swiss or sharp cheddar cheese for a bolder flavor. If you are out of relish chopped pickles work. Any seasoned salt can stand in for Creole seasoning if you add a pinch of paprika and cayenne. For a lighter version use ground turkey or chicken.

Serving Suggestions

Serve with classic burger sides like baked sweet potato fries or a crisp green salad. For party bites slice burgers in half with toothpicks. Add pickled jalapenos for extra heat if you love spice.

Cultural and Historical Context

This recipe is inspired by the off menu In N Out Dutchman burger famous in California burger culture for skipping the bun and making the most of cheese and meat. The homemade sauce and caramelized onions take it from fast food idea to gourmet home treat.

Seasonal Adaptations

Try grilling onions outside in summer for a smoky char Top patties with fresh tomato in peak season Use sweet Vidalia onions in spring for extra sweetness

Success Stories

My brother swore he would never eat a low carb meal but devours two of these every time. A friend’s teenager who has celiac requests this burger for birthdays now. Everyone agrees the sauce should be bottled for dipping all sorts of things.

Freezer Meal Conversion

Freeze uncooked seasoned patties flat between parchment for up to two months. Thaw in the fridge before searing. Caramelized onion rounds freeze best in a single layer then wrap tightly once frozen.

This recipe makes regular burger night wildly special and is as fun as it is delicious. Stack up your Flying Dutchman burger and get ready for crispy sweet savory perfection.

Recipe Q&A

→ Can I use regular buns instead of onion buns?

Yes, you can substitute traditional burger buns, though caramelized onion rounds add distinctive flavor and texture.

→ What type of ground beef works best?

80/20 ground beef offers the ideal balance of juiciness and flavor for searing and forming crusty patties.

→ How do I keep the onion buns intact?

Slice onions thick and caramelize slowly—this makes the rounds tender yet sturdy enough to hold fillings.

→ Can I prepare the sauce ahead of time?

Absolutely! The sauce can be mixed in advance and chilled, allowing flavors to develop more fully.

→ Is the spice level adjustable?

You can reduce or omit cayenne pepper and Creole seasoning to suit your preferred heat level.