Dinner

Flying Dutchman Burger Recipe

Byrami Hayes March 24, 2026March 24, 2026

Introduction

The Flying Dutchman Burger is a flavorful twist on a classic burger, featuring layers of melted cheese, charred onions, and a tangy homemade sauce. This recipe balances smoky, savory, and creamy elements for a truly satisfying bite.

The image shows a double cheeseburger with two thick beef patties, each topped with melted orange cheddar cheese. Between the two patties is a creamy light pink sauce that drips slightly down the sides. The burger is topped with a crispy, golden-brown cheese layer as the bun and rests on a white crispy base, possibly a cheese crisp or cracker. Slices of pickles and some broken white crispy chips surround the burger on a white marbled surface. In the background, there is another similar cheeseburger and a white ramekin dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound 80/20 ground beef
1 large yellow onion
4 slices American cheese
4 slices mozzarella cheese
2 tbsp burger seasoning
1 cup mayo
2 tbsp ketchup
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp relish
1 tsp smoked paprika
1 tsp garlic powder
1 tsp black pepper
Salt and pepper, to taste

Instructions

Step 1: Slice the yellow onion into 4 large rings, keeping each ring intact. Season both sides with salt and pepper.
Step 2: In a bowl, combine mayo, ketchup, yellow mustard, apple cider vinegar, relish, smoked paprika, garlic powder, and black pepper. Mix thoroughly to make the burger sauce.
Step 3: Heat a griddle or skillet over medium-high heat. Add the onion slices and cook for 4-5 minutes per side until they develop a nice char.
Step 4: Add a splash of water to the onions, cover with a lid, and steam for 3-4 minutes until softened.
Step 5: Divide the beef into 4 portions (about ¼ pound each). Press each portion thinly using a burger press or spatula. Season both sides with burger seasoning.
Step 6: Cook the patties on the griddle for 3-4 minutes on one side, then flip. Immediately top each patty with a slice of American cheese so it begins to melt.
Step 7: While patties cook, place the mozzarella cheese slices on the griddle. Once melted and golden, place each softened onion ring on top of a melted cheese slice. Remove after 2 minutes.
Step 8: Build the burger by placing a cheese-topped onion ring on the bottom, spreading some burger sauce over it, adding the burger patty, more sauce, and finishing with another cheese-topped onion ring on top.

Tips & Variations

For extra flavor, try adding pickles or crispy bacon alongside the onion layers.
Use a cast iron skillet if you don’t have a griddle for better heat retention and sear.
Adjust seasoning to your preference; adding a pinch of cayenne in the sauce gives a nice kick.
Swap mozzarella for cheddar or pepper jack cheese for a sharper or spicier taste.

Storage

Store any leftover burger patties and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat patties gently in a skillet over medium heat to avoid drying out. The onion rings are best enjoyed fresh but can be reheated briefly in a pan or microwave.

How to Serve

Two stacked cheeseburger patties with melted orange cheddar cheese on each layer sit between crispy, golden, thin round cheese crisps acting as buns on top and bottom. A light pink sauce is drizzled inside between the cheese and meat layers. The background is a white marbled texture with a wooden board holding the burgers. Next to the burgers are bright green crinkle-cut pickle slices and broken pieces of flatbread chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the burger sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. This actually helps the flavors meld together nicely.

What type of beef is best for this burger?

Using 80/20 ground beef provides a good balance of meat and fat, ensuring juicy and flavorful patties. Leaner beef tends to dry out during cooking.

rami Hayes