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Flying Dutchman Burger Recipe
Ash Tyrrell

Flying Dutchman Burger Recipe

I’ve made this Flying Dutchman Burger 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.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.”
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.