This viral onion-wrapped burger from In-N-Out swaps the usual burger bun for two caramelized onion “buns,” sandwiching double-smashed beef patties and melty cheese with a homemade special sauce. It’s low-carb, messy in the best way, and comes together in about 20 minutes start to finish. It rivals my copycat In-N-Out double cheeseburger and crack burger recipe for the number one spot on my list of favorite burgers.
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Why I Love This Flying Dutchman Burger
I’m an In-N-Out fiend, and I know this might be an unpopular opinion, but the Flying Dutchman burger from their secret menu is my favorite. I first saw the burger all over TikTok and Instagram, and after trying it once, it's now the only thing I order! Adding pan-seared caramelized onion rounds for “bread” gives it a crunch and sweetness that brings way more flavor than a burger bun but without all the carbs.
In typical fashion, since I already have what seems like hundreds of copycat recipes on the blog, I had to make a copycat Flying Dutchman In-N-Out burger. Mine has the same flavor as the fast-food joint, and I even included the secret spread!
An added bonus - it's healthier than a regular burger since it's low-carb. You could even make my keto french fries to go with it!
Ingredients You’ll Need
Onion Buns:
- 4 yellow onion rounds
- 1 tablespoon olive oil
Beef Patties:
- 12 oz ground beef
- 1 tablespoon vegetable oil
- 2 slices cheddar or American cheese
- Salt and pepper
Special Burger Sauce:
- 4 tablespoon mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- 2 tablespoon dill pickles, finely chopped
How To Make a Flying Dutchman
Step 1 – Sear the Onion “Buns”
Brush both sides of each onion round with olive oil. Set a nonstick pan over medium-low heat, add the onions, and press gently with a spatula. Cook for 7–10 minutes, until deeply browned. Flip and cook for another 5–7 minutes. Transfer to a plate.
Step 2 – Mix the Sauce
For the sauce, stir the mayo, ketchup, mustard, and chopped pickles in a bowl. Once all those ingredients are fully combined, chill it in the fridge while you cook the patties.
Step 3 – Smash the Patties
Divide the ground beef into four equal balls, each about the size of the ones shown in the picture below.
Place each between two sheets of parchment and press into thin patties slightly wider than your onion rounds. Season the top side with salt and pepper.
Step 4 – Cook & Make Smashburgers
Heat a skillet over medium-high heat and pour in the vegetable oil. Lay two burger patties seasoned-side down; smash with a spatula. Cook 1–2 minutes until the edges are browned. Season the tops with more salt and pepper, flip, and cook 30 seconds more.
Add a cheese slice to one patty, stack the second patty on top to make smashburgers, and remove from the heat. Repeat with the remaining patties.
Step 5 – Build & Serve
Spread 1 tablespoon of burger sauce on an onion round, add a double-stack patty, spoon another tablespoon of sauce on top, and top with the second onion. Dig in and enjoy hot - napkins are mandatory.
My Expert Tips Section
Onion caramelization – Keep the heat medium-low; onions need time for natural sugars to brown without burning. Pressing flattens the layers so they soften evenly and stay sturdy enough to hold the burger.
Smash-burger science – Press the patties within the first 30 seconds of cooking. This is what givs the beef a crispy edge while keeping it nice and juicy.
Sauce balance – A 4:1 mayo-to-ketchup ratio mimics the classic burger spread from In-N-Out, while chopped pickles bring crunch and acidity. Let it chill for at least 10 minutes in the fridge so the flavors can meld and the sauce thickens. Want to make it even more flavorful? Make it earlier in the day and let it chill for a few hours.
Cheese melt timing – Slip cheese onto the patty right after flipping; 30 seconds is ideal for gooey melt without over-cooking the beef. Stacking patties traps the steam and finishes melting the cheese, so don't skip this step!
Variations To Try
- Animal-Style – Sauté ¼ cup diced onions in beef drippings, pile them with pickles on the cheese before stacking.
- Spicy Burger – Add 1 teaspoon sriracha or hot sauce to the sauce and swap cheddar for pepper Jack cheese.
- Make it Leaner – Use ground turkey for a leaner burger; brush the patties with a touch of oil before smashing so they crisp up.
- Add Bacon – Layer two crispy bacon strips between the cheese and then top it with the other patty.
Flying Dutchman In-N-Out FAQs
Can I grill the onion buns?
Yes. Brush the onion with oil and grill over medium heat for 4–5 minutes per side until charred and flexible.
How do I keep the onions from falling apart?
Cut extra thick, intact rounds through the end of the root; the root fibers act like natural glue.
What fat ratio is best for patties?
80/20 delivers juiciness and those frilly edges. Leaner beef works, but it won’t crisp as well since it doesn't have as much fat. I love using 80/20 for all my burgers, like this mushroom swiss burger.
Can I make this keto?
This recipe is actually already keto, but to make it lower in carbs, just swap ketchup for sugar-free ketchup.
How do I reheat leftovers?
Wrap the meat (onions separate) in foil and refrigerate for up to 3 days. To reheat, warm in a 350°F oven for 10 minutes; the onions soften slightly but stay sweet.
My Final Thoughts
This copycat recipe nails that sweet, smoky, and cheesy onion smash-burger that has been going viral. If this is the first time you're hearing about it, then it's your sign that you have to make this recipe immediately! Leave a comment below if you try it!
My Other Viral TikTok Recipes
Onion Wrapped Flying Dutchman Burger Recipe From In-N-Out
This viral onion-wrapped burger from In-N-Out swaps the usual burger bun for two caramel-brown onion “buns,” sandwiching double-smashed beef patties and melty cheese with a punchy pickle sauce. It’s low-carb, messy in the best way, and comes together in about 20 minutes start to finish.
Ingredients
- 4 yellow onion round slices, ½ inch thick and 4-5 inches wide
- 1 tablespoon olive oil
- 12 oz ground beef
- 1 tablespoon Vegetable oil
- 2 slices cheddar cheese or American cheese
- 4 tablespoon mayo
- 1 tablespoon ketchup
- 1 teaspoon mustard
- 2 tablespoon dill pickles, finely chopped
Instructions
1. Brush the onion slabs with olive oil on both sides.
2. Place on a nonstick pan over medium-low heat and cook for 7-10 minutes, pressing with a spatula until browned and softened. Flip and cook for another 5-7 minutes, pressing until browned.
3. Remove from the pan and set aside on a plate.
4. Add all sauce ingredients to a bowl and whisk until combined. Set aside.
5. Divide the ground beef into 4 equal portions and roll them into balls. Place between 2 pieces of parchment paper and flatten them into thin rounds slightly larger than the buns you’re using. Season with salt and pepper.
6. Place a skillet over medium-high heat and grease it lightly. Once hot, place 2 patties onto the skillet, seasoned side down. Press them down with a spatula and cook for 1-2 minutes until the bottoms are brown and crispy. Season the tops with salt and pepper, then flip. Cook the other side for 30 seconds.
7. Top one of the patties with cheese, then place the other patty on top and remove from the pan. Repeat with the remaining patties.
8. Place one onion “bun” on a plate and spread 1 tablespoon of sauce. Add a double patty on top, then spread another tablespoon of sauce. Top with the second onion “bun” and serve!
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