Save Enjoy this mouthwatering bunless burger featuring juicy beef patties and layers of melted cheese. The Flying Dutchman style creates a double-patty stack with cheese sandwiched between, inspired by the legendary In-N-Out secret menu favorite. Simple 20-minute preparation yields two satisfying servings with optional toppings.
The rain was coming down hard last Tuesday when my craving hit—that specific, undeniable need for melty cheese and beef without the bun getting in the way. I’d been experimenting with low-carb options for months, but everything felt like it was missing something until I remembered hearing about this secret menu legend from a friend who’d lived in California. Standing in my kitchen with the skillet warming up, I decided to just go for it, and honestly? That first bite made me forget all about the dreary weather outside.
Last weekend my brother came over, skeptical about the whole bunless concept, but I watched his expression change completely when he took that first bite. He actually said, quote, I don’t even miss the bread, which coming from him is basically a five-star review. We ended up making a second batch because the first one disappeared way too fast.
Ingredients
- Ground beef (80/20 blend): The fat ratio here is everything—lean beef dries out, but 80/20 keeps those patties juicy while they cook down
- American cheese: Trust me on this, it melts like nothing else and creates that cheese skirt that makes these so addictive
- Kosher salt: The flakes cling better than table salt and give you that perfect crusty exterior
- Black pepper: Freshly cracked makes a difference you can actually taste
- Butter or neutral oil: Adds richness and helps achieve that restaurant-style sear
- Dill pickles: Their crunch cuts through all that richness perfectly
- Grilled onion: Takes about 5 extra minutes but creates this sweetness that balances the salty cheese
- Tomato: Optional, but that burst of freshness really pulls everything together
Instructions
- Prep your patties:
- Divide that beef into four equal portions and gently press them into thin patties, about 1/3 inch thick, being careful not to overwork the meat
- Season generously:
- Sprinkle salt and pepper on both sides of each patty right before they hit the pan
- Get your skillet hot:
- Heat a skillet over medium-high, add your butter or oil, and wait until it shimmers
- Sear to perfection:
- Cook those patties 2 to 3 minutes per side until they develop a gorgeous brown crust
- Add the cheese:
- Drape a slice over two patties in that final minute and cover with a lid to melt it into submission
- Stack them up:
- Place each cheesy patty on top of a plain one, cheese-side down, creating that molten center
- Add your extras:
- Layer pickles, grilled onions, tomato, or whatever calls to you right in the middle
- Serve immediately:
- These are best enjoyed hot while the cheese is still gloriously gooey
Save These have become my go-to when I want something that feels decadent but still keeps me on track. There’s something almost rebellious about eating two patties with all that cheese and feeling completely satisfied afterward.
Getting That Cheese Just Right
I’ve found that covering the pan for just 30 seconds after adding the cheese makes all the difference between a nicely melted slice and that glorious, dripping cheese curtain we’re all after. Don’t be afraid to let it get a little crispy around the edges.
The Onion Game Changer
Take those extra minutes to caramelize your onions in a separate pan while the beef cooks. The sweetness they develop transforms the entire burger from good to can’t-stop-eating territory.
Making It Your Own
Sometimes I crumble some cooked bacon into the middle layer, or add a dash of Worcestershire to the beef before forming patties. The beauty of this recipe is how well it adapts to whatever you’re craving.
- Try pepper jack instead of American for a little kick
- A smear of mustard inside the cheese layer adds tang
- Pre-cooked mushrooms work beautifully if you want extra umami
Save There’s something deeply satisfying about eating with your hands, even without the bun. Give it a try next time that burger craving hits.
Recipe FAQs
- → What makes this burger 'Flying Dutchman' style?
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The Flying Dutchman style features two beef patties with cheese layered between them, creating a double-patty stack without a bun. This iconic preparation showcases the cheese melting between the patties for maximum flavor.
- → Can I use different types of cheese?
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Absolutely! While American cheese melts beautifully, you can substitute with cheddar, Swiss, or pepper jack for different flavor profiles. Each cheese will create a unique taste experience in your double-patty stack.
- → How do I achieve perfectly caramelized onions?
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Grill or sauté onions over medium-low heat for 15-20 minutes until golden brown and sweet. The slow cooking process brings out natural sugars and creates that desirable caramelized texture perfect for burger toppings.
- → Is this suitable for low-carb diets?
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Yes, this burger is naturally low-carb with only 3g carbohydrates per serving. Simply skip the tomato if following a strict keto diet, and serve with a side salad instead of fries for a complete low-carb meal.
- → What's the best way to cook the beef patties?
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Cook patties over medium-high heat for 2-3 minutes per side until nicely browned and cooked through. The 80/20 beef blend provides optimal juiciness while maintaining structure during cooking.
