Dinner

Flying Dutchman Burger Recipe

BySimon Carel February 19, 2026February 19, 2026

Introduction

The Flying Dutchman Burger is a delicious twist on the classic cheeseburger, featuring charred and steamed onion slices layered with melted cheeses and a tangy homemade burger sauce. This burger balances smoky, savory flavors with a creamy bite for an unforgettable meal.

The image shows two cheeseburgers without buns, each made of two beef patties with melted bright orange cheddar cheese between the layers, and a creamy pink sauce dripping from the sides. The top and bottom of the burgers are covered with crispy golden-brown cheese crisps that act as buns. In front of the burgers, there are a few ridged green pickle slices and broken pieces of light brown chips scattered on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound 80/20 ground beef
1 large yellow onion
4 slices American cheese
4 slices mozzarella cheese
2 tbsp burger seasoning

Burger Sauce:

1 cup mayo
2 tbsp ketchup
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp relish
1 tsp smoked paprika
1 tsp garlic powder
1 tsp black pepper

Instructions

Step 1: Slice the yellow onion into 4 large rounds, keeping each slice intact. Season both sides with salt and pepper.
Step 2: In a bowl, combine all burger sauce ingredients—mayo, ketchup, mustard, apple cider vinegar, relish, smoked paprika, garlic powder, and black pepper—and mix thoroughly until smooth.
Step 3: Heat a griddle over medium-high heat. Add the onion slices and cook for 4-5 minutes per side until charred.
Step 4: Add a splash of water to the griddle, cover, and steam the onions for 3-4 minutes until soft.
Step 5: Divide the ground beef into four ¼ pound balls. Using a burger press or spatula, smash each ball into a thin patty. Season both sides with burger seasoning.
Step 6: Cook the patties on the griddle, flipping after 3-4 minutes. Add a slice of American cheese to each side after flipping so the cheese melts evenly.
Step 7: While the onions finish steaming, place the mozzarella slices directly on the griddle. Once melted and golden (about 2 minutes), place each grilled onion slice on top of the melted mozzarella, then remove from heat.
Step 8: Assemble the burgers by layering a cheese-toasted onion round on the bottom, spreading burger sauce over it, adding the cheeseburger patty, more burger sauce, and topping with another cheese-toasted onion slice.

Tips & Variations

For extra flavor, try adding a dash of smoked salt to the burger seasoning.
Swap American cheese for cheddar or pepper jack for a different taste experience.
If you prefer a spicier kick, add some hot sauce or diced jalapeños to the burger sauce.
Use a cast iron skillet if you don’t have a griddle, as it will promote great searing and melting.

Storage

Store any leftover cooked patties and onions separately in airtight containers in the refrigerator for up to 3 days. Burger sauce can be kept refrigerated for up to a week. Reheat patties gently in a skillet or microwave to avoid drying out. Assemble fresh for best texture and flavor.

How to Serve

The image shows sizzling burger patties cooking on a hot black griddle, each topped with a single slice of melted bright yellow cheese that drapes smoothly over the edges. The cheese has a glossy, slightly bubbled texture as it melts, with steam rising gently from the griddle, adding a warm, fresh-cooked feel. The dark griddle surface contrasts with the rich brown of the beef patties and the vibrant yellow cheese, highlighting the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of onion for this burger?

Yes, you can substitute yellow onion with sweet onions or even red onions, but yellow onions provide the best balance of sweetness and sharpness when charred and steamed.

What can I do if I don’t have a burger press?

You can use a sturdy spatula or the bottom of a flat pan to press the ground beef balls into thin patties. Just be sure to apply even pressure to avoid uneven thickness.