Why In-N-Out Flying Dutchman Burger is a Must-Try
Why In-N-Out Flying Dutchman Burger is a Must-Try is a easy American recipe that serves 4. 600 calories per serving. Recipe by All Wings Everything on YouTube.
Prep: 21 min | Cook: 14 min | Total: 45 min
Cost: $9.45 total, $2.36 per serving
Ingredients
- 1 large Large Onion (sliced into 0.5‑1 inch thick rings)
- 1 pound Ground Beef (80/20) (divided into 4 equal patties)
- 1/4 cup Mayonnaise (regular mayo)
- 2 tablespoons Ketchup
- 1 teaspoon Yellow Mustard
- 1 teaspoon Sweet Relish
- 1 teaspoon White Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 teaspoon Seasoned Salt
- 2 tablespoons Vegetable Oil (for cooking onions)
- 1 tablespoon Butter (for cooking patties)
- 4 slices American Cheese (processed American cheese)
Instructions
Make the Spread
In a mixing bowl combine mayonnaise, ketchup, mustard, sweet relish, vinegar, a pinch of salt and a pinch of black pepper. Stir until smooth.
Time: PT5M
Slice the Onion
Trim the root end off a large onion and slice it into rings about 0.5‑1 inch thick.
Time: PT5M
Form the Patties
Place the ground beef on a sheet of parchment paper. Cover with another sheet and flatten with your hands or a flat object into four equal patties, about 1/2 inch thick.
Time: PT5M
Season the Patties
Season each patty on both sides with seasoned salt (or regular salt and pepper).
Time: PT2M
Cook the Onion Rings
Heat the griddle over medium heat, add a drizzle of vegetable oil, then place the onion rings. Cook 3 minutes per side until the edges turn golden brown, seasoning with a little seasoned salt and black pepper each side.
Time: PT6M
Temperature: Medium heat
Cook the Beef Patties
Add a little more vegetable oil and a tablespoon of butter to the griddle. Cook the patties 2‑3 minutes per side to your desired doneness. During the last minute, place a slice of American cheese on each patty and let it melt.
Time: PT8M
Temperature: Medium‑high heat
Assemble the Burger
Place a cooked onion ring on a plate, add a slice of melted cheese, then a beef patty, another slice of cheese, and top with a second onion ring. Repeat for each serving.
Time: PT3M
Serve with Spread
Serve the assembled burgers with the prepared spread on the side for dipping or drizzle over the top.
Time: PT1M
Nutrition Facts
- Calories
- 600
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 40g
- Fiber
- 1g
Dietary info: Gluten‑Free, Low‑Carb, High‑Protein
Allergens: Dairy, Mustard
Ingredient Substitutions
- Instead of Large Onion: Sweet onion, Vidalia onion
- Instead of Ground Beef (80/20): Ground turkey, ground chicken
- Instead of Mayonnaise: Vegan mayo
- Instead of Ketchup: Tomato sauce
- Instead of Yellow Mustard: Dijon mustard
- Instead of Sweet Relish: Finely chopped pickles
- Instead of White Vinegar: Apple cider vinegar
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Seasoned Salt: Garlic salt
- Instead of Vegetable Oil: Canola oil
- Instead of Butter: Margarine
- Instead of American Cheese: Cheddar cheese
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Spoon or Small Whisk
- Parchment Paper
- Griddle or Cast‑Iron Skillet
- Spatula
- Plate
- Refrigerator (optional)
Critical Steps — Do Not Skip
- Cooking the onion rings until they are golden brown but not burnt
- Ensuring the cheese melts fully on the patty before assembly
- Using the onion rings as a sturdy “bun” to hold the burger together
Chef Tips from the Video
- For extra flavor, add a pinch of garlic powder to the spread
- Use a mix of 80/20 beef for juicier patties
- If you like a little heat, sprinkle a dash of cayenne into the spread
Troubleshooting
Onion rings are too soggy
Cook them a little longer on each side until the edges are nicely browned; excess moisture will evaporate.
Cheese does not melt
Add the cheese during the last 30‑45 seconds of cooking and cover the pan briefly to trap steam.
Burger falls apart when eating
Press the onion rings gently together after cooking to create a tighter “bun” and handle the burger with a fork or tongs.
Storage
Refrigerator: Store the spread in an airtight container for up to 3 days. Cooked patties and onions keep 2 days refrigerated, reheat before serving.
Freezer: Patties can be frozen raw for up to 3 months; thaw before cooking. The spread freezes for 1 month.
Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mayo‑ketchup‑mustard spread and store it in the fridge for up to 3 days
- Form the beef patties and keep them covered in the refrigerator for up to 12 hours before cooking
- Slice the onion rings and store them in a sealed container in the fridge; they stay fresh for 2 days
Frequently Asked Questions
What is the cultural significance and history of the Onion Wrap Double Cheeseburger (Flying Dutchman) in American fast‑food cuisine?
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.
What are the traditional regional variations of the Flying Dutchman within the United States?
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.
How is the Onion Wrap Double Cheeseburger traditionally served at In‑N‑Out restaurants?
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.
During what occasions or celebrations is the Flying Dutchman typically enjoyed in American culture?
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.
What makes the Onion Wrap Double Cheeseburger special or unique in American fast‑food cuisine?
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.
What are the most common mistakes to avoid when making the Onion Wrap Double Cheeseburger at home?
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.
Why does this recipe use a medium‑heat griddle for the onions instead of high heat?
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.”
Can I make the Onion Wrap Double Cheeseburger ahead of time and how should I store it?
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.
What texture and appearance should I look for when cooking the onion rings for the burger?
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.
How do I know when the beef patties are done cooking?
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.
What does the YouTube channel All Wings Everything specialize in?
The YouTube channel All Wings Everything focuses on recreating popular fast‑food and restaurant dishes at home, often adding a creative twist or simplifying the process for home cooks. The channel emphasizes clear, step‑by‑step tutorials with a casual, approachable style.
How does the YouTube channel All Wings Everything's approach to American fast‑food copycat recipes differ from other cooking channels?
All Wings Everything combines humor with detailed, no‑fluff instructions, often using everyday kitchen tools like parchment paper and a simple griddle. Unlike many channels that use elaborate equipment, this channel shows how to achieve authentic flavors with minimal gear and budget‑friendly ingredients.
Last updated: August 21, 2026
