The Onion Wrap Double Cheeseburger, popularly called the Flying Dutchman, is a secret menu item from In‑N‑Out Burger, a West Coast chain founded in 1948. It was created as a low‑carb, bun‑less alternative for customers seeking a protein‑rich snack, and has become a cult favorite among fans of the chain’s simple, fresh‑ingredient philosophy.

While the core concept—two beef patties, two slices of American cheese, and grilled onion rings—remains the same, some West Coast locations serve it with extra pickles or a dash of hot sauce. Outside California, fans often add their own homemade spreads or swap the onion “bun” for lettuce for a lettuce‑wrap version.

At In‑N‑Out, the Flying Dutchman is served on a small plate with a side of the chain’s signature spread for dipping. No bun, no fries—just the two patties, cheese, and onion rings, allowing the flavors of the meat and cheese to shine.

The Flying Dutchman is a popular late‑night snack for college students, road‑trippers, and anyone craving a quick protein boost. It’s also a go‑to for low‑carb diet followers and is often ordered after a night out or during sports‑watching gatherings.

Its uniqueness lies in the bun‑less design that uses caramelized onion rings as a flavorful “bun,” delivering a sweet‑savory contrast while keeping the carb count low. The double‑cheese, double‑patty format provides a rich, indulgent bite without the usual bread filler.

Common errors include over‑cooking the onion rings until they burn, under‑seasoning the beef, and adding cheese too early so it doesn’t melt properly. Also, pressing the patties too hard can make them dry.

Medium heat allows the onion rings to soften and caramelize evenly without charring. High heat would burn the outer edges while leaving the interior raw, resulting in a bitter flavor and a weak “bun.”

Yes. Prepare the spread and store it refrigerated for up to 3 days. Cooked onion rings and patties can be kept in the fridge for 2 days; reheat gently on a skillet. Assemble just before serving to maintain texture.

The rings should be golden‑brown around the edges, slightly crisp on the outside, and tender inside. They should hold their shape without falling apart when you lift them with a spatula.

Use an instant‑read thermometer; the internal temperature must reach 160°F (71°C). Visually, the juices should run clear and the cheese should be fully melted.

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