Flying Dutchman Onion Burger

This Flying Dutchman Burger pulls bold flavors from classic drive-thru inspiration. It puts caramelized onion slices in place of a bun, smothers a beefy patty in melted American cheese, and brings in a punchy homemade sauce that makes every bite wildly craveable. If you are ready for something extra savory and low on carbs yet packed with personality, this burger will be an instant favorite.

I made this for my husband after he raved about the one at that burger chain. We both agreed the homemade touch with the caramelized onions really took it up a notch. Now it is on repeat every time we want a burger fix with a twist.

Ingredients

• Large yellow onion: For the bun. Choose firm onions with golden skin and no soft spots for best results
• Olive oil: Helps caramelize the onions until velvety and golden sweet. Go for extra virgin if possible for richer flavor
• Worcestershire sauce: Adds umami depth to both the onions and the sauce. Look for brands with real anchovy for best taste
• Creole seasoning: This blend brings the right hit of spice and warmth. Tony Chachere’s is classic but any favorite works
• Brown sugar: Balances savory and smoky flavors in the onion bun
• Ground beef: Use 80 20 for a juicy yet tender patty with a satisfying crust. Freshly ground if you can for extra flavor
• American cheese: Melty and nostalgic. Look for deli slices for the smoothest melt
• Mayonnaise: Forms the creamy base for the sauce. Full fat for richness
• Relish: Adds tang and pickly crunch to the sauce. Sweet relish keeps things balanced
• Dijon mustard: Gives body and a touch of sharpness to the sauce
• Worcestershire sauce: Backs up the umami in the sauce just like with the onions
• Sugar: Brings a gentle sweetness to the burger sauce
• Garlic powder and onion powder: Both deepen the savory backbone
• Smoked paprika: Adds a mellow smokiness that works so well with grilled beef
• Cayenne pepper: Optional fire. Taste and add as much as you like for heat

Instructions

Prep the Onion Buns:

Slice the onion into four thick rounds and drizzle them generously with olive oil Worcestershire sauce Creole seasoning and brown sugar. Tuck the slices into a skillet set on medium low and let them cook slow and low for ten minutes on each side. They will soften deeply and turn a gorgeous caramel brown with no bite left in the middle. This part makes the burger unforgettable so take your time.

Shape and Cook Burger Patties:

In a mixing bowl sprinkle the ground beef with more Creole seasoning. Separate the meat into four equal pieces and give each one a light roll into a ball before flattening into thin patties. Heat a pan to medium high and add the patties letting them sizzle untouched until a deep crust forms and they release easily after two to three minutes then flip and finish the second side. They should be entirely cooked through but not dry.

Melt the Cheese:

Once the patties are nearly finished place a slice of American cheese on each. Leave them to melt just enough to drape over the hot beef which takes about a minute.

Mix the Sauce:

In a medium bowl stir together mayonnaise relish Dijon Worcestershire sugar garlic powder onion powder smoked paprika Creole seasoning and a pinch or more of cayenne pepper if you want heat. Keep whisking until smooth creamy and flecked with beautiful spice.

Build and Serve:

Place a caramelized onion round at the bottom of each plate. Add a hot cheesy burger patty stack a generous spoonful of that tangy sauce and crown it all with another onion round as your top bun. Work through all four burgers. Serve with extra sauce on the side for dunking.

My favorite part of this recipe is seeing the onions transform into something so sweet and decadent. I always remember my nephew being so skeptical about skipping the bread until he tried his first bite and could not believe how good those caramelized onions were as a bun. That moment made me a believer too.

Storage Tips

Leftovers will keep well for two days in the fridge. Store the caramelized onions and patties separately from the sauce so they do not get soggy. You can reheat everything in a skillet over medium heat for best texture or use a microwave for a quick meal.

Ingredient Swaps

If you want a lighter option turkey works instead of beef but keep the seasoning heavy. You can use smoked provolone or cheddar for a more complex cheese flavor. If you do not have Creole seasoning a mix of paprika garlic powder and cayenne will do the trick.

Ways to Serve

These burgers are a hit with a big crisp salad or alongside roasted potatoes. You could also chop the patties and onions and toss them into a bowl with greens for a creative burger salad. Set out extra sauce for dipping because that really makes every bite pop.

A Bit of History

The Flying Dutchman is an odd yet iconic menu hack from a certain West Coast burger chain where meat and cheese are stacked with no bun at all. This homemade version takes that idea but adds the magic of house made sauce and slow caramelized onions for a flavor that is all your own.

Seasonal Adaptations

Red onions will add more tang and color if you find gorgeous ones in season Grill the onions and patties outside for extra smoky flavor during summer Add a slice of tomato or pepper rings in late summer for color and freshness

Success Stories

Whenever I bring these out at a family barbecue people are always surprised at how filling and juicy they turn out. My dad is a bread lover but he says he does not miss the bun with all the bold flavors happening here. One neighbor even asked for the onion bun recipe to serve with his favorite steak.

Freezer Meal Conversion

You can freeze the cooked burger patties and caramelized onions in separate airtight containers. Defrost overnight then reheat in a pan. Make the sauce fresh for the brightest flavor. It is a lifesaver for busy weeks when I want real food in a hurry.

This burger proves you do not need bread to enjoy bold, juicy flavor. The no-bun method makes weeknight dinners feel special every time.

Common Recipe Questions

→ What type of onion works best for the buns?

Large yellow onions caramelize well and offer a mellow sweetness that complements the beef and cheese. Look for firm onions with tight skins.

→ How do I achieve tender, caramelized onion rounds?

Slice the onions thick and cook them slowly on medium-low heat with oil, Worcestershire, seasoning, and brown sugar until deeply golden and soft.

→ Can I use a different cheese?

Yes, Swiss, cheddar, or provolone melt well and each brings a unique flavor, but American cheese ensures the classic creamy texture.

→ What can I serve with Flying Dutchman Onion Burger?

Pair with crispy fries, pickles, or a simple side salad for freshness and crunch that contrasts the burger’s richness.

→ How can I make the sauce spicier?

Add extra cayenne pepper or a dash of hot sauce to the sauce blend for more heat and a lively kick.

→ Can I prepare elements ahead of time?

Absolutely—caramelize onions and mix the sauce in advance. Cook beef patties fresh just before serving for best texture.