In-N-Out Flying Dutchman Copycat (Onion-Wrapped) – Secret Menu Burger at Home
This In-N-Out Copycat Onion Wrapped Flying Dutchman Burger recipe delivers a juicy, flavorful burger experience without the traditional bun. Featuring caramelized onion slices as the bun and classic American cheese melted perfectly on thin smashed beef patties, this recipe also includes a tangy homemade burger sauce that elevates the flavors to a restaurant-quality level. Perfect for those seeking a low-carb, flavorful twist on a classic cheeseburger.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 50 mins
- Yield: 4-8 burgers 1x
- Category: Entree
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
For the Onion Wrapped Flying Dutchman Burgers
- 1.5 pounds (680 g) ground beef, preferably 80-85% meat/fat ratio
- 2 large onions, cut into 1/2″ (12 mm) thick slices
- 1 Tablespoon (15 ml) cooking oil
- 4–8 slices American cheese or preferred cheese
- Salt, to taste
- Black pepper, to personal taste
- Pepperoncini or banana peppers, optional
For the Homemade Burger Sauce
- 1/2 cup (120 ml) mayonnaise (Best Foods or Hellmann’s preferred)
- 1/4 cup (60 ml) ketchup
- 1 Tablespoon (15 ml) yellow mustard
- 2 Tablespoons (30 ml) minced onion
- 2 Tablespoons (30 ml) pickle relish or minced pickles
- 1 Tablespoon Worcestershire sauce (optional)
Instructions
- Make the Homemade Burger Sauce: In a mixing bowl, combine mayonnaise, ketchup, yellow mustard, minced onion, and pickle relish. Add Worcestershire sauce if using. Stir thoroughly until the mixture is uniform. Taste and adjust seasonings as desired, adding more mustard or vinegar for tang, ketchup for sweetness, or additional onion for a stronger zing. Set aside to allow flavors to meld.
- Prepare the Onion Rings: Slice large onions into intact 1/2″ thick rings. Heat a large cast iron skillet or flat top griddle over medium-high heat and drizzle with 1 tablespoon of cooking oil. Arrange onion slices on the hot surface and season with salt and pepper. Cook for 2-4 minutes until the first side is caramelized, then carefully flip while keeping the rings whole. Season the second side and cook until caramelized. Remove gently and set aside, preserving the ring shape for the burger ‘buns.’
- Form and Cook the Beef Patties: Divide the ground beef into 4 to 8 loosely packed balls depending on desired patty thickness. Place the beef balls on the hot skillet and smash them flat using a spatula or two, forming thin patties about the diameter of the onion slices as they will shrink when cooking. Season with salt and black pepper. Cook each side for 2-3 minutes or until nearly done.
- Add Cheese and Melt: Place a slice of American cheese on each patty and allow it to melt while still on the heat. Once melted, remove patties from the skillet.
- Assemble the Flying Dutchman Burgers: Use the caramelized onion rings as the bun by placing one or two cheese-topped patties on a bottom onion slice. Spread a generous amount of burger sauce on top of the patties. Cap with another onion ring to complete the burger. Serve immediately, optionally with pepperoncini or banana peppers for added tang. For a lighter variation, add tomato slices or wrap the burger in lettuce.
Notes
- Use ground beef with 80-85% lean-to-fat ratio for the best juicy texture without excessive greasiness.
- Do not over-pack the burger patties; loosely formed beef leads to tender, juicy results.
- The homemade burger sauce can be stored in the refrigerator for several days and pairs well with other sandwiches and fries.
- Onions should be sliced thick enough (1/2″) to hold their shape when caramelized and used as buns.
- This burger is messy to eat – having a fork and spoon handy can help.
- Optional toppings like pepperoncini or banana peppers add a nice acidic contrast.
- For a lower-carb option, by using onions instead of bread buns, this burger suits ketogenic or low-carb diets.