I still get a little thrill when I think about a Flying Dutchman burger: two cheesy, salty patties hugged between caramelized onion rounds, slathered with a tangy, creamy sauce that makes each bite feel like a guilty little celebration. If you love bold, straightforward flavors and a burger that feels both playful and satisfyingly substantial, this is the one to make tonight. If you like exploring burger variations, you might also appreciate this chipotle salmon burgers recipe for a smoky twist on the familiar.

Why Flying Dutchman Burger Recipe Deserves a Spot in Your Kitchen

Simple but dramatic presentation: the onion rounds act as both bun and flavor bomb, so every bite is aromatic and focused.
Cheese-forward comfort: melting American cheese over the patties creates a gooey, nostalgic treat that pairs perfectly with the tangy sauce.
Quick to assemble: from patty to plate in under 30 minutes, great for weeknights or an easy weekend treat.
Versatile flavor profile: the Creole seasoning and smoked paprika add warmth and depth, while the sauce balances with sweet and tangy notes.
Crowd-pleasing format: they look impressive on a platter, and guests love the novelty of an onion-wrapped burger.

Ingredients for Flying Dutchman Burger Recipe

1 large yellow onion — sliced into rounds that take the place of buns and caramelize beautifully.
2 tbsp olive oil — helps the onions brown and keeps the patties from sticking.
1 tbsp Worcestershire sauce — adds umami to the onions and the sauce.
1/2 tsp Tony Chachere’s (or your preferred Creole seasoning) — gives a savory, slightly spicy lift.
1/2 tsp brown sugar — a little sweetness encourages caramelization on the onions.
12 oz 80/20 ground beef — the fat ratio gives juicy patties and a good crust when seared.
1/2 tbsp Tony Chachere’s (or your preferred Creole seasoning) — seasons the beef for a consistent Creole tang.
4 slices American cheese — melts into that classic, creamy layer everyone loves.
1/2 cup mayonnaise — the creamy base for the burger sauce.
2 tbsp relish — a pop of sweet-tangy texture in the sauce.
1 tbsp Dijon mustard — sharpness that cuts through the richness.
1 tbsp Worcestershire sauce — deepens the sauce’s savory backbone.
1 tsp sugar — balances acidity in the sauce.
1 tsp garlic powder — savory foundation for the sauce.
1 tsp onion powder — echoes those caramelized onion notes.
1 tsp smoked paprika — smoky warmth that pairs with the Creole seasoning.
1 tsp Tony Chachere’s — a final seasoning boost for the sauce.
Cayenne pepper to taste — use sparingly or boldly depending on your heat preference.

Crafting Your Perfect Flying Dutchman Burger

Let’s get you through the cooking steps — these are straightforward and very satisfying. Follow these in order and you’ll have a gorgeous plate ready in no time.

Peel the large yellow onion and slice it into four 1/2-inch thick rounds. Drizzle each slice with olive oil, Worcestershire sauce, and a pinch of seasoning and brown sugar. In a pan over medium-low heat, slowly caramelize the onion slices for about 10 minutes on each side, until they are deeply browned and tender through the middle. Set aside for burger assembly.
In a mixing bowl, season the ground beef with Creole seasoning. Divide the mixture into four equal portions and roll into balls. Smash each into thin patties. Heat a pan over medium-high and sear the patties for 2-3 minutes per side, until cooked through with a nice crust.
Once the patties are nearly done, lay a slice of American cheese over each one. Allow the cheese to melt before removing the patties from the pan.
In a bowl, combine mayonnaise, relish, Dijon mustard, Worcestershire sauce, sugar, garlic powder, onion powder, smoked paprika, Tony Chachere’s, and cayenne pepper to taste. Whisk until smooth.
Place one caramelized onion round on a plate, top with a cheesy burger patty, add a spoonful of sauce, then another onion round as the ‘top bun.’ Repeat for all burgers.
Serve immediately with extra sauce on the side for dipping, and enjoy your Flying Dutchman Burger!

If you ever want to convert components of this dish into something you can make ahead and bake for a crowd, I like pairing ideas from an easy hamburger casserole recipe to streamline feeding more people.

My Favorite Tricks for a Flawless Burger

Press the patties thin and hot: smashing thin ensures a caramelized crust and quick cook time, which means melty cheese and a tender center.
Don’t rush the onions: low-and-slow caramelization brings out natural sugars and gives those rounds a deep, honeyed flavor.
Season in layers: a little Tony Chachere’s in the beef and again in the sauce creates continuity and a bold Creole personality.
Keep the pan hot when searing: a screaming-hot surface forms a Maillard crust that tastes like pure umami heaven.
Make the sauce ahead: it mellows and melds after 15 minutes, and you won’t be juggling tasks when the patties come off the heat.

Mix It Up: Creative Twists to Try

Swap the beef for turkey patties and use the same sauce for a lighter version; for turkey-specific technique, see this turkey burgers recipe.
Try cheddar or pepper jack instead of American for a sharper or spicier profile.
Add a fried egg between the layers for a breakfast-inspired indulgence.
Use pickled jalapenos or a splash of hot sauce in the mayo for a fire-forward variation.
Transform it into a low-carb meal-prep bowl: crumble the patties and serve over greens with extra sauce, inspired by ideas from this high-protein cheeseburger bowls recipe.

Best Ways to Serve the Flying Dutchman

Serve these immediately while the cheese is molten and the onions are warm and tender. I love arranging them on a large platter with a ramekin of extra sauce for dunking, a pile of crisp pickles on the side, and some crunchy fries or a simple green salad to balance the richness. For an outdoor cookout, stack them on a rustic board and let guests grab their own; they become a conversation starter and a playful take on a classic burger.

Saving This Burger for Later

Refrigeration: keep cooked patties and caramelized onions in separate airtight containers for up to 3 days. Store sauce in its own jar.
Freezing: wrap patties individually and freeze for up to 2 months; thaw overnight in the fridge before reheating. Avoid freezing the mayonnaise-based sauce.
Reheating: gently rewarm patties in a skillet over low heat to preserve juiciness, and reheat onions slowly in a pan to bring back their glossy tenderness. Add fresh cheese if you like and give them a quick broil to melt.

Your Questions Answered

Q: Can I make this without Tony Chachere’s?
A: Absolutely. Use any Creole or Cajun seasoning you prefer, or a mix of paprika, garlic powder, onion powder, and a pinch of cayenne to mimic that flavor profile.

Q: Is American cheese essential?
A: It gives that nostalgic, gooey texture, but cheddar, pepper jack, or Swiss will work nicely depending on the flavor direction you want.

Q: How spicy will the sauce be?
A: It depends on how much cayenne you add. Start with a small pinch, taste, and adjust. The relish and sugar help temper heat.

Q: Can I grill the patties instead of pan-searing?
A: Yes, grill them over high heat, but watch the thin patties closely since they cook very fast. Finish with cheese so it has time to melt.

Conclusion

This Flying Dutchman burger is one of those recipes that feels both playful and indulgent: smoky, cheesy patties cradled by sweet-browned onion rounds and a bright, tangy sauce that ties everything together. I hope you give it a whirl and enjoy the theatrical joy of serving a burger without bread that still satisfies every craving. For further reading and inspiration, you can compare my approach with an In-N-Out copycat onion-wrapped Flying Dutchman from White on Rice Couple, see another take on the onion-wrapped Flying Dutchman at Moribyan, explore a lighter community version in this viral Flying Dutchman write-up at Healthy Fitness Meals, or reference a home-kitchen tested Copycat Onion Wrapped Flying Dutchman recipe on Allrecipes. Give it a try, and tell me how your version turned out — I love swapping tips and tweaks.