I’ve made this Flying Dutchman Burger Recipe more times than I can count, and every time it gets better. The first time I saw this bunless burger idea, I wondered if something so simple could really be that satisfying. After cooking it myself, it quickly became one of my favorite quick meals.
It’s juicy, cheesy, and packed with flavor without needing bread. If you love burgers and onions, you’re going to enjoy this one as much as I do. You can also enjoy similar bold flavors in the Smoky Sweet Potato and Black Bean Chili with Herby Yogurt Recipe.
Ingredients
A great Flying Dutchman Burger depends on simple but high-quality ingredients. Fresh beef and sturdy onion slices help create the perfect bunless burger that stays together and tastes amazing. For a lighter option, some people enjoy pairing it with recipes like Ginger Lime Chicken Soup with Cilantro Lime Rice Recipe.
• 1 pound 93% lean ground beef burgers — Lean beef keeps patties juicy without producing too much grease.
• Kosher salt and black pepper, to taste — Simple seasoning enhances natural beef flavor.
• 1 tablespoon olive oil — Helps onions cook evenly and caramelize nicely.
• 4 cheese slices (cheddar, American, or provolone) — Fresh slices melt smoothly over hot patties.
• 1 large yellow onion, sliced into four ½-inch thick rounds — Thick, firm slices work best as onion “buns.”
For the sauce
• ⅓ cup Greek yogurt or light mayonnaise — Yogurt makes the sauce lighter and tangy.
• 3 tablespoons relish or finely chopped pickles — Adds crunch and sweetness.
• 1 tablespoon sugar, honey, or agave — Balances tangy flavors.
• 1 tablespoon white wine vinegar — Gives brightness to the sauce.
• 3 tablespoons ketchup — Classic burger flavor.
• 1 teaspoon yellow mustard — Adds a mild sharp bite.
Note: This quantity comfortably serves 2 people.
Variations
This burger is easy to customize depending on taste or dietary needs.
• Dairy-free option: Use dairy-free mayo and plant-based cheese slices.
• Spicy version: Add jalapeños or hot sauce to the burger stack.
• Turkey or chicken swap: Use ground turkey or chicken for a lighter burger.
• Smoky flavor: Add smoked paprika or barbecue seasoning to the patties.
Cooking Time
Here’s how long you’ll need:
• Prep Time: 5 minutes
• Cooking Time: 20 minutes
• Total Time: 25 minutes
Equipment You Need
• Cutting board — For safe ingredient prep.
• Sharp knife — Helps cut thick onion slices cleanly.
• Skillet or cast iron pan — Used for caramelizing onions and cooking patties.
• Mixing bowl — Needed for preparing the burger sauce.
How to Make Flying Dutchman Burger Recipe?
This recipe is straightforward and perfect for busy days. Preparing ingredients first helps cooking run smoothly. Once everything is ready, the burger cooks quickly and assembles easily. Follow the steps below for best results.
Prepare the sauce
Mix yogurt, relish, sugar, vinegar, ketchup, and mustard in a bowl until smooth. Chill in the refrigerator while cooking so flavors blend nicely. Cold sauce tastes better when served over hot burgers.
Season the patties
Sprinkle salt and pepper on both sides of the patties. Let them rest for a few minutes at room temperature so they cook evenly. Avoid overworking the meat to keep patties tender.
Caramelize the onion buns
Heat olive oil in a skillet over medium heat and cook onion slices until golden on both sides. Add cheese slices to two onion rounds and cover briefly so cheese melts gently.
Cook the patties
Cook patties in the same skillet until browned and cooked through. Flip once and place cheese slices on two patties, letting them melt naturally from residual heat.
Assemble the burgers
Place an onion slice on a plate as the base, add a plain patty, then a cheesed patty, and top with the onion slice holding melted cheese. The onion replaces the traditional bun.
Add sauce and serve
Drizzle the chilled sauce over the burger or serve it on the side for dipping. Serve immediately while everything is hot and melty.
Additional Tips for Making this Recipe Better
After making this burger several times, these tips help improve flavor and texture:
• I always use large onion slices so the burger holds together better.
• Letting patties rest for a minute keeps them juicy.
• I don’t rush onion caramelization because deeper color means better flavor.
• Keeping the pan hot ensures a good sear without drying the meat.
How to Serve Flying Dutchman Burger Recipe?
Serve this burger with light, fresh sides to balance its richness. Grilled vegetables, zucchini fries, or a crisp salad pair nicely. Garnish plates with fresh herbs or serve extra sauce in a small bowl for dipping. Presentation looks great when burgers are stacked neatly and served immediately.
Nutritional Information
Approximate nutrition per serving:
• Calories: 634 kcal
• Protein: 64 g
• Carbohydrates: 27 g
• Fat: 30 g
Make Ahead and Storage
Storing
Store cooked patties and onions separately in airtight containers for up to 3 days in the refrigerator. Keep sauce stored separately to prevent sogginess.
Freezing
Cooked patties can be frozen individually for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
Warm burgers in the microwave for 1–2 minutes or heat in a 350°F oven for about 5 minutes. Add fresh sauce after reheating.
Why You’ll Love This Recipe?
This burger is a great option when you want bold flavor without complicated steps. Here’s why it works so well:
• Low-carb friendly — Onion buns replace bread while keeping flavor high.
• Quick preparation — Dinner is ready in under 30 minutes.
• Flexible ingredients — Easy to swap proteins or cheeses.
• Big flavor payoff — Juicy beef, melty cheese, and tangy sauce shine together.
• Fun presentation — Onion buns make this burger unique and memorable.
This Flying Dutchman Burger is perfect for busy nights or whenever you crave a rich, satisfying burger without the bun. Once you try it, it may become one of your regular favorites too.
Flying Dutchman Burger Recipe
Ingredients
Method
- Mix yogurt, relish, sugar, vinegar, ketchup, and mustard in a bowl until smooth. Chill in the refrigerator while cooking so flavors blend nicely. Cold sauce tastes better when served over hot burgers.
- Sprinkle salt and pepper on both sides of the patties. Let them rest for a few minutes at room temperature so they cook evenly. Avoid overworking the meat to keep patties tender.
- Heat olive oil in a skillet over medium heat and cook onion slices until golden on both sides. Add cheese slices to two onion rounds and cover briefly so cheese melts gently.
- Cook patties in the same skillet until browned and cooked through. Flip once and place cheese slices on two patties, letting them melt naturally from residual heat.
- Place an onion slice on a plate as the base, add a plain patty, then a cheesed patty, and top with the onion slice holding melted cheese. The onion replaces the traditional bun.
- Drizzle the chilled sauce over the burger or serve it on the side for dipping. Serve immediately while everything is hot and melty.
Notes
- I always use large onion slices so the burger holds together better.
- Letting patties rest for a minute keeps them juicy.
- I don’t rush onion caramelization because deeper color means better flavor.
- Keeping the pan hot ensures a good sear without drying the meat.
