In N Out Viral Flying Dutchman Burger
In N Out VIRAL Flying Dutchman Burger!! is a easy American recipe that serves 2. 800 calories per serving. Recipe by Domenic’s Kitchen on YouTube.
Prep: 7 min | Cook: 12 min | Total: 24 min
Cost: $4.64 total, $2.32 per serving
Ingredients
- 1 large Yellow Onion (sliced into 1/4-inch rings)
- 8 oz Ground Beef (80/20 lean-to-fat ratio, formed into two equal balls)
- 2 slices American Cheese (high‑quality, individually wrapped)
- 1 tablespoon Yellow Mustard (spread on each patty after smashing)
- 2 tablespoons California Spread (store‑bought or homemade mix of mayo, ketchup, sweet pickle relish, and a dash of mustard)
- 2 pieces Sesame Seed Buns (soft, toasted lightly)
- 2 tablespoons Vegetable Oil (for caramelizing onions and cooking patties)
- 1 teaspoon Kosher Salt (season patties)
- 1/2 teaspoon Freshly Ground Black Pepper (season patties)
Instructions
Slice the Onion
Trim the ends of the onion and slice it into 1/4‑inch thick rings, keeping the rings intact.
Time: PT2M
Caramelize Onion Rings
Heat 1 tablespoon of vegetable oil in the skillet over medium‑high heat. Add the onion rings in a single layer and cook, turning occasionally, until deep golden brown and sweetly caramelized, about 7 minutes.
Time: PT7M
Temperature: Medium‑high
Form and Smash Patties
Divide the ground beef into two equal 8‑oz balls. Place each ball on the hot griddle, press down firmly with a spatula to smash into a thin patty, and season immediately with salt and pepper.
Time: PT2M
Temperature: High
Add Mustard and Cheese
Spread 1/2 tablespoon of yellow mustard over each patty, flip the patties, then place a slice of American cheese on each. Cover the pan for 30 seconds to melt the cheese.
Time: PT5M
Temperature: Medium
Toast Buns and Apply Spread
Lightly toast the sesame‑seed buns cut side down in the same skillet for about 30 seconds. Transfer to a plate and spread 1 tablespoon of California spread on both the bottom and top bun halves.
Time: PT2M
Temperature: Medium
Assemble the Burger
On the bottom bun, spread a thin layer of California spread, place the cheese‑topped patty, add the caramelized onion rings, drizzle a little more spread, and crown with the top bun.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 45g
- Carbohydrates
- 45g
- Fat
- 45g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Mustard
Ingredient Substitutions
- Instead of Yellow Onion: Sweet onion, Vidalia onion
- Instead of Ground Beef: Ground turkey, ground bison
- Instead of American Cheese: Cheddar, Swiss cheese
- Instead of Yellow Mustard: Dijon mustard, spicy brown mustard
- Instead of California Spread: Thousand Island dressing, special sauce
- Instead of Sesame Seed Buns: burger buns, potato rolls
- Instead of Vegetable Oil: canola oil, avocado oil
- Instead of Kosher Salt: sea salt
- Instead of Freshly Ground Black Pepper: white pepper
Equipment Needed
- Cast Iron Griddle or Skillet
- Sharp Knife
- Cutting Board
- Spatula
- Small Bowl (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Caramelizing the onion rings without burning them.
- Smashing the beef balls thin enough to develop a crust but not over‑cooking.
- Ensuring the American cheese melts fully before assembling.
Chef Tips from the Video
- Use a cast‑iron griddle for the best sear and even heat distribution.
- A pinch of smoked paprika in the mustard adds a subtle depth reminiscent of In‑N‑Out's secret sauce.
- Let the assembled burger rest for 30 seconds before biting to allow flavors to meld.
Troubleshooting
Onion rings are burnt rather than caramelized.
Reduce the heat to medium and add a splash of water to deglaze; continue cooking until golden brown.
Patties are dry and tough.
Do not over‑cook; flip after 2‑3 minutes and remove from heat when cheese is just melted. Keep the meat 80/20 for juiciness.
Cheese does not melt fully.
Cover the skillet with a lid for 30 seconds after adding cheese to trap steam.
Storage
Refrigerator: Store cooked patties, caramelized onions, and buns separately in airtight containers for up to 3 days.
Freezer: Raw beef balls can be frozen for up to 2 months; thaw in the refrigerator before cooking.
Room temperature: Assembled burgers are best eaten immediately; they will become soggy after 1 hour at room temperature.
Make-Ahead Tips
- Form and freeze the beef balls raw; they can be cooked straight from frozen (add 2‑3 extra minutes).
- Caramelize the onion rings a day ahead and reheat briefly before assembling.
- Prepare the California spread in a small bowl and store covered in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of the Flying Dutchman burger in American fast‑food cuisine?
The Flying Dutchman originated at In‑N‑Out Burger as a secret menu item featuring two beef patties and two slices of cheese, no bun or toppings. It reflects the West Coast fast‑food culture’s love for simple, high‑protein, no‑frills burgers and has become a cult favorite among burger enthusiasts.
How does the Flying Dutchman burger differ from a traditional double‑cheese burger in American cuisine?
Unlike a typical double‑cheese burger, the Flying Dutchman omits the bun, lettuce, tomato, and sauce, focusing solely on the meat‑cheese combination. This creates a richer meat‑to‑cheese ratio and a softer bite when served on a bun as a copycat.
What traditional regional variations of the Flying Dutchman exist within the United States?
Some West Coast fans add caramelized onions, pickles, or a spread similar to In‑N‑Out’s “secret sauce.” In the Midwest, a common variation includes adding a slice of dill pickle, while in the South, a drizzle of BBQ sauce is sometimes used.
What occasions or celebrations is the Flying Dutchman burger traditionally associated with in American burger culture?
The Flying Dutchman is often enjoyed as a late‑night snack, a game‑day treat, or a challenge for burger‑eating contests. Its high protein content makes it popular among athletes and fitness enthusiasts looking for a quick, satisfying meal.
What other American fast‑food dishes pair well with the Flying Dutchman burger?
Classic sides such as seasoned French fries, onion rings, or a simple coleslaw complement the rich, meaty flavor. A cold milkshake or a craft soda balances the savory intensity.
What are the most common mistakes to avoid when making the Flying Dutchman burger at home?
Common errors include over‑cooking the patties, which makes them dry, failing to caramelize the onion rings properly, and using low‑fat meat that lacks juiciness. Also, overcrowding the pan prevents proper browning.
Why does this recipe use a cast‑iron griddle for smashing the patties instead of a regular non‑stick pan?
A cast‑iron griddle retains high heat, creating a superior crust and even sear when the patty is smashed. Non‑stick pans often cannot achieve the same level of Maillard reaction, resulting in a less flavorful burger.
Can I make the Flying Dutchman burger ahead of time and how should I store it?
Yes, you can form the beef balls and freeze them raw for up to two months. Cooked patties, caramelized onions, and buns should be stored separately in the refrigerator and assembled just before serving for optimal texture.
What texture and appearance should I look for when caramelizing the onion rings?
The rings should turn a deep golden‑brown color with a glossy sheen, feeling soft on the inside but slightly crisp on the edges. They should be sweet‑aromatic, not burnt.
What does the YouTube channel Domenic’s Kitchen specialize in?
The YouTube channel Domenic’s Kitchen focuses on approachable American comfort food, fast‑food copycat recipes, and practical cooking tips for home cooks looking to recreate restaurant favorites with minimal equipment.
How does the YouTube channel Domenic’s Kitchen’s approach to American fast‑food copycat recipes differ from other cooking channels?
Domenic’s Kitchen emphasizes step‑by‑step visual clarity, quick prep techniques, and budget‑friendly ingredient swaps while still preserving authentic flavors, setting it apart from channels that prioritize gourmet twists or elaborate plating.
Last updated: September 2, 2026
