Onion Wrapped Flying Dutchman Burger

Photo from Insanely
Delicious Recipe

It's an In N Out thing...apparently. Honestly, it would never cross my mind to have a burger without the bun. 

This treat is a protein packed burger with melted cheese and a saucy sauce. It's touted as a "messy" burger and had I actually picked it up, it might have been. I ate it with a fork and knife. Easier.

I had to look up why it was called the "flying Dutchman" and the Interwebs did not disappoint. 

"The name for this dreamy dinner comes from the legendary ghost ship – fitting for a burger that floats without traditional anchors (aka buns)."

The  In-N-Out secret menu hack, and let me tell you – the thick, golden-brown onion “buns” hugging two juicy patties and melty cheese are pure genius. And ever so delicious.

The onion was the trickiest part. The blogger says to "keep your onion together" which was the plan, but upon flipping they didn't want to stay together. No matter, it was tasty. 

My one and only change was to swap the sugar in the sauce out for a low carb substitute. 

Onion Wrapped Flying Dutchman Burger

Recipe from Insanely Good Recipes

Serves 4

For the Burger Sauce:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2-3 tablespoons relish, to taste
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon granulated sugar
• For the Patties:
• 1 pound 80/20 lean ground beef
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

For the Burgers:

• 2 large onions
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 2 tablespoons olive oil
• 8 slices American or cheddar cheese

Make the Sauce: In a medium bowl, whisk the mayonnaise, ketchup, relish, apple cider vinegar, yellow mustard, Worcestershire sauce, and white sugar until smooth and well combined. Cover and refrigerate.

Make the Patties: In a large bowl, gently combine the beef, salt, pepper, and garlic powder. Divide into 8 even balls (2 ounces each), flatten slightly, and set aside.

Make the Onion Buns: Cut the onions into 8 thick rounds, about 1/2-inch thick. Sprinkle with salt and sugar on both sides.

Warm the olive oil in a large skillet over medium-low heat. Add the onions and cook for about 5-8 minutes per side or until slightly crispy at the edges and soft in the middle.

Remove from the pan and set aside. Work in batches to avoid overcrowding the pan. Increase the heat to medium-high.

Cook and Assemble: Add the patties to the hot skillet and smash to about 1/2-inch thick. Cook for 2-3 minutes, then flip and add a slice of cheese to the top. Cook for another 2-3 minutes, until the cheese is melted and the burger is cooked through. Work in batches to avoid overcrowding the pan.

To assemble, place one caramelized onion round on a plate as the “bottom bun.” Stack one cheesy patty on top and add a dollop of sauce. Top with another patty and more sauce, followed by another caramelized onion round as the “top bun.”

Serve the burgers with the remaining sauce on the side. Enjoy!