Onion-Wrapped Flying Dutchman Recipe

If you’re craving a craveable spin on a burger that skips the bun but not the sheer fun, say hello to the Onion-Wrapped Flying Dutchman. Imagine velvety caramelized onions taking the place of bread, cozily melting together with double-stacked juicy beef patties and gooey American cheese, all finished with a tangy, lightly sweet house spread that makes every bite an absolute flavor adventure. Whether you’re looking for a low-carb treat or just want to try a legendary west coast hack at home, the Onion-Wrapped Flying Dutchman guarantees a seriously satisfying experience.

Ingredients You’ll Need

Ingredients You’ll Need

It’s truly the remarkable simplicity of the ingredients that makes this dish shine. Each component contributes something special—be it creamy richness, savory depth, or that unforgettable melty cheese pull. Here’s everything you’ll need for your own Onion-Wrapped Flying Dutchman:

• Mayonnaise: Forms the creamy, lush base for the special spread that ties every bite together.
• Pickle relish, drained: Adds tang, crunch, and a touch of sweetness that wakes up the spread.
• Ketchup: Brings familiar tomatoey comfort and a pop of color to your sauce.
• Sugar: Sweetens the spread and balances the acidity for that signature pink sauce flavor.
• White vinegar: Cuts through the richness with gentle brightness.
• Yellow mustard (optional): A tiny bit can supply a gentle hint of heat and classic American burger flavor.
• 80/20 ground beef: The perfect ratio for hearty, juicy patties that stay tender yet substantial.
• Salt and black pepper: Essential for seasoning the beef and the onions—don’t be shy!
• Butter and vegetable oil: Used for frying both patties and onions; butter adds flavor, oil keeps things crisp and consistent.
• Yellow mustard (for frying): Sizzling it directly on the patty gives a pop of tang and caramelization.
• American cheese slices: The ultimate melt-factor—embrace the nostalgia!
• Large yellow onion, cut into circular slices: Your stand-in “bun”—look for onions big enough to cradle the patties.
• White sugar (for onions): Sprinkling a bit on the onions helps them caramelize deeply and beautifully.
• Vegetable oil (for the onions): Ensures an even golden cook and helps prevent sticking.

How to Make Onion-Wrapped Flying Dutchman

Step 1: Whip Up the Signature Spread

Start by mixing together mayonnaise, relish, ketchup, sugar, and vinegar in a small bowl. Stir it all up until you get that iconic pale pink hue—this sauce is the tangy, creamy “secret” condiment that ties everything together. If you like a little extra zing, a squirt of yellow mustard is a welcome addition. Cover and pop it in the fridge so it’s ready for burger assembly.

Step 2: Shape and Season the Burger Patties

Take your ground beef and divide it into eight equal portions, about 3 to 4 ounces each. Gently flatten each into a circle; resist the urge to overwork the meat so it stays tender. Dust both sides with salt and pepper to bring out all that hearty, beefy flavor. Set those beauties aside to rest while you tackle the onions.

Step 3: Caramelize the Onion “Buns”

This is where the magic of the Onion-Wrapped Flying Dutchman happens! Heat a generous glug of vegetable oil in a large pan over medium to medium-low heat. Lay out those thick onion circles in a single layer, sprinkle with a pinch of salt and sugar, and let cook until the edges turn golden and soft. Gently flip and caramelize the other side, taking your time for deep, sweet flavor. Once they’re soft and rich, top half the slices with American cheese and let it melt right in.

Step 4: Sear and Stack the Beef Patties

Crank the heat to medium-high in a sturdy skillet and add a blend of butter and vegetable oil. Sear the patties for 2-3 minutes to develop a gorgeous crust; if you’re going classic, smear a little yellow mustard on the raw side for extra zip before flipping. Once flipped, lay a cheese slice on half of the patties. After another minute (melty cheese alert!), stack the cheeseless patty atop the cheesy one to create a “double-double” stack.

Step 5: Assemble Your Onion-Wrapped Flying Dutchman

Now for the grand finale! Carefully transfer the beef stack onto a cheesy, caramelized onion “bun.” Cap it off with another onion round (cheese side down!), letting the warmth bond everything together. Serve right away with a generous spoonful of the special spread on the side—or right on top—for the full Onion-Wrapped Flying Dutchman thrill!

How to Serve Onion-Wrapped Flying Dutchman

Garnishes

A sprinkle of fresh chives, a few fresh cracked black peppercorns, or even a dusting of smoked paprika can highlight the savory onion notes. Another fun touch: serve extra pickles, sliced jalapeños, or crispy lettuce leaves on the side for crunch and color with your Onion-Wrapped Flying Dutchman.

Side Dishes

Balance out the rich, saucy burger with lighter fare like crisp oven sweet potato fries, tangy coleslaw, or a vinegary cucumber salad. Classic diner-style fries—or even kettle chips—are a total win here too. For a low-carb twist, roasted cauliflower or a zippy side salad round out your Onion-Wrapped Flying Dutchman feast.

Creative Ways to Present

Set your creation atop a platter lined with butcher paper for instant burger-joint vibes. Or, thread mini versions onto skewers for a party-friendly snack. If you’re feeling bold, stack sautéed mushrooms or grilled peppers in between the patties for a loaded take on the classic Onion-Wrapped Flying Dutchman.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Onion-Wrapped Flying Dutchman, cool it quickly and transfer to an airtight container. It will stay fresh in the fridge for up to three days. Store the spread separately to keep everything at peak flavor and texture.

Freezing

You can freeze assembled patties and onions (minus the sauce) for up to 2 months. Wrap each in parchment paper, then foil, and seal in a freezer-safe bag. Defrost overnight in the refrigerator before reheating for best results; sauce is best made fresh.

Reheating

For best flavor and texture, reheat the Onion-Wrapped Flying Dutchman uncovered in a 350°F oven or toaster oven until hot throughout, about 10–12 minutes. A skillet on low heat also works—just cover with a lid to keep the cheese optimal. Microwave only in short bursts, as the onions can get rubbery.

FAQs

Can I use a different cheese instead of American?

Absolutely! While American cheese delivers classic meltiness and flavor, you can swap in cheddar, Swiss, or even pepper jack for a twist on your Onion-Wrapped Flying Dutchman. Just opt for cheeses with good melting qualities.

Is this recipe keto or low-carb?

Yes, the Onion-Wrapped Flying Dutchman is naturally low-carb, thanks to the onion “bun” in place of traditional bread. For strict keto diets, be mindful of the sugar in the spread and onions—try using a sugar substitute if needed.

Can I prep the onions a day ahead?

Definitely! You can caramelize the onions in advance and store them, tightly covered, in the fridge. Give them a gentle reheat before assembling your Onion-Wrapped Flying Dutchman to keep everything tasting fresh.

What’s the best beef-to-fat ratio for the patties?

An 80/20 blend (that’s 80 percent beef, 20 percent fat) is just right here—it keeps the patties juicy and flavorful without being too greasy, making each bite of the Onion-Wrapped Flying Dutchman deeply satisfying.

How do I keep the onion “buns” from falling apart?

Choose a large, firm yellow onion and slice it into thick, sturdy rounds. Take your time flipping them as they caramelize; a thin metal spatula can help. If a few rings slip out, no stress—simply layer them back in place before wrapping up your Onion-Wrapped Flying Dutchman!

Final Thoughts

There’s something downright magical about the combination of smoky, cheesy burgers and sweet, savory onions—in fact, the Onion-Wrapped Flying Dutchman just might become your new obsession. Don’t hesitate to give this recipe a spin at home. You’ll be amazed at how a few simple, fresh ingredients can create a restaurant-worthy burger adventure, right in your own kitchen.

Print