Description

This In-N-Out Copycat Onion Wrapped Flying Dutchman Burger recipe features juicy thin beef patties sandwiched between caramelized onion rings instead of traditional buns. Enhanced with melted American cheese and a tangy homemade burger sauce, it’s a low-carb, flavorful twist on the iconic Flying Dutchman burger from In-N-Out. Perfect for a delicious, messy, and keto-friendly burger experience.

Ingredients

Scale

For the Onion Wrapped Flying Dutchman Burgers

1.5 pounds (680 g) ground beef (80-85% meat/fat ratio)
2 large onions, cut into 1/2” thick slices
1 Tablespoon (15 ml) cooking oil
4–8 slices American cheese, or your 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)

Cook Mode Prevent your screen from going dark

Instructions

Make the Homemade Burger Sauce: Combine mayonnaise, ketchup, yellow mustard, minced onion, and pickle relish in a bowl. Add Worcestershire sauce if desired. Stir until evenly combined. Taste and adjust seasoning by adding more mustard for tanginess, ketchup for sweetness, or onion for extra zing. Set aside.
Prepare Patties and Onions: Divide ground beef into 4-8 equal loose balls depending on desired patty thickness and quantity. Do not overpack to ensure tender texture. Slice onions into intact rings about 1/2″ (12mm) thick.
Cook Onions: Heat a large cast iron skillet or flat top griddle over medium-high heat. Drizzle 1 Tablespoon cooking oil on the pan. Lay onion slices on the hot pan and season with salt and pepper. Cook for 2-4 minutes until caramelized, carefully flipping to keep rings intact. Remove caramelized onion slices and set aside.
Cook Burger Patties: Using the same pan, place ground beef balls and smash with spatula(s) to form thin patties roughly the size of the onion rings after shrinking. Season patties with salt and pepper. Cook for 2-3 minutes per side until nearly cooked through.
Melt Cheese: Add one or two slices of American cheese on each patty and allow it to melt fully. Remove patties from heat.
Assemble Burgers: Use caramelized onion rings as buns. Place 1-2 cheesy patties on an onion ring, add a generous spoonful of the homemade burger sauce, then top with another onion ring. Optionally serve with pepperoncini or banana peppers, or add tomato or lettuce wrap for a lighter variation.
Serve and Enjoy: This burger is delicious but messy; use utensils if needed. Serve immediately while hot and cheesy for the best experience.

Notes

Use ground beef with 80-85% meat-to-fat ratio for a juicy but not greasy burger.
Keep the ground beef loosely packed to retain tenderness when smashing patties.
Caramelize onion slices carefully to keep rings intact for onion ‘buns’.
The burger sauce can be made in advance and stored in the fridge for up to a week.
Adjust thickness and number of patties according to preference—In-N-Out tends to use very thin patties.
This recipe is naturally low-carb by replacing traditional buns with onion slices.
Optional toppings like peppers and lettuce wraps add flavor variation and freshness.