Last summer the internet was going crazy over the In n Out Flying Dutchman which is where your burger is wrapped in grilled onions instead of a bun.
You heard me right.
Instead of a bun, your burger is wrapped in rounds of grilled onions. And as someone who is obsessed with grilled onions I needed one immediately.
(This is one I got to try from the In n Out in Colorado when I visited this summer!)
At the time I was not near an In n Out so I decided to create it on my own! I wanted the grilled onion rounds, the hot peppers and the burger sauce!
What I created was so delicious! It’s become a family favorite!
Also, if you do live by an In n Out here is the superior order:
Double-Double Flying Dutchman
Grilled mustard (the mustard is put on the griddle and then the patty is added!)
Fries well done
Side of chilies
In n Out spread
Or if you don’t have an In n Out near you, make my recipe! 👇
PrintCopycat In n Out Burgers, Flying Dutchman Style
Ingredients
For the Burgers:
- 2 lbs 80/20 ground beef or ground sirloin*
- 3 tsp kosher salt
- 2 tsp pepper
- 2 Tbsp Worcestershire Sauce
- For the Burger Sauce:
- 1/4 cup mayonnaise
- 2 Tbsp ketchup
- 1 Tbsp finely chopped bread & butter pickles (about 2–3 pickles)
- 1/2 tsp pickle juice
- 1/2 tsp yellow mustard
- 1/4 tsp kosher salt
For the Onion Buns:
- 1 large yellow onion cut into 1/2 inch rounds (like the shape of a bun)
- cheddar cheese slices
For Serving:
- potato buns (if not making onion buns)
- cheddar cheese slices
- iceberg lettuce
- mustard
- pickles
- tomatoes
- hot peppers
- burger sauce
Instructions
1. Mix all the burger ingredients together.
2. Form into slightly smaller tennis-sized balls. I get about 6-8 balls of meat. Cut each ball in half and reform the ball (giving you 12-18 balls of meat). Place one ball of meat between parchment paper and using a rolling pin, roll out meat until flattened. Set aside on a platter, repeat with remaining balls of meat.
For the Stovetop:
1. Heat a large cast-iron skillet over medium-high heat for 3-5 minutes. A hot pan will create the best crust.
2. Add 1 Tbsp oil and then place 2-3 patties of meat at a time into the pan. Allow to sear for 2 minutes. Flip and cook for an additional minute. Place on a platter and lightly tent with foil. Continue cooking all the patties. (If the sauté pan gets too hot, turn the heat down. The pan may smoke so be sure to have your vent on or windows open.)
(If you are not making the onion buns, you can add sliced cheese to your patties after removing them from the heat.)
For the Grill:
1. Oil your grill and heat to medium-high.
2. Place as many patties as will fit on your grill. Close the lid and allow to sear for 2 minutes. Flip and cook for an additional minute. Place on a platter and lightly tent with foil.
(If you are not making the onion buns, you can add sliced cheese to your patties after removing them from the heat.)
For the Onion Buns:
1. Skewer your onion rounds so they stay intact while cooking. In a large skillet, add 1 Tbsp butter and 1 Tbsp olive oil. Once the butter is melted, add your onion rounds (as many as will fit in the pan). Cook for 2 minutes or until golden brown. Flip, add a slice of cheese on top, and continue cooking for an additional minute.
2. Place the onion rounds with the cheese side on one side of the patty. Add your desired condiments to the patty and top with the additional onion rounds, cheese side down. Remove the skewer. (You can also wrap the burger in parchment to keep it intact while eating.)
For the Burger Sauce:
1. Mix all the ingredients together. Taste and add any additional salt or pickle juice. Place in the refrigerator until ready to use.
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