When I First Met the Flying Dutchman (No Ghost Ship, Promise!)
Okay, so the first time I tried a Flying Dutchman Burger, I was at this offbeat burger joint with my cousin Kev—he’s obsessed with viral food hacks. I thought he was winding me up, honestly. No bun? Just meat, cheese, and attitude? Well, it turns out there’s a reason people go bananas for this! I made it at home the first time after a long day at work, still had my shoes on, and honestly, it was kind of a revelation. It’s juicy, cheesy, and so shamelessly simple. (And cleanup? Blessedly minimal, as long as you don’t drop cheese under the burner. Ask me how I know.)
Why I Make This Over and Over
I make this whenever I’ve got that hungry-but-lazy feeling (you know the one). My family goes crazy for it—Cheyenne says it’s like cheeseburgers in their “birthday suit;” that’s her phrase, not mine. I’ve tried doing it fast, I’ve tried making ‘em fancy, and at the end of the day, I come back to this version. Plus, when I’m counting carbs (admittedly not too closely), this is basically the answer to my prayers. Oh, and if you’ve got picky eaters, trust me, there’s nothing to pick off. Unless you try the pickles. Don’t even get me started on the Great Pickle Debate of 2022.
Stuff You Need (Substitutions Welcome!)
- 1 lb ground beef (honestly, any mince works; my grandma swore by 80/20, but I go with whatever is on sale sometimes)
- 8 slices American cheese (or cheddar; though my neighbour Matt uses gouda when he’s feeling posh)
- Salt and pepper, to taste (I once used garlic salt by mistake, and it was surprisingly decent)
- 2 slices tomato, optional (sometimes I skip them if my tomatoes look sad)
- Pickles, optional (sometimes I use jalapeños for a kick, if I’m feeling brave)
- Mustard and ketchup, if that’s your thing (my sister dumps sriracha but I’m not that hardcore)
How I Pull Off This Burger—Sometimes Without Even Timing It
- Heat up a frying pan (cast iron makes you feel like a pro but honestly, any pan will do). Medium-high is good, but don’t freak if it’s a bit hotter.
- Form the beef into four loose balls. Don’t overthink it. Smash ‘em flat straight into your hot pan. Salt, pepper, the works. You should get some sizzle action—music to my ears.
- Flip after 2–3 mins, once the edges look a little frilly. Now here’s my move: slap two cheese slices on each patty ASAP so they melt good and gooey. My cousin peeks under for doneness; I just go by smell and hope for the best.
- Stack two patties with cheese onto one another, cheese in the middle (sandwich style), and then move the stacks to a plate (or, if you’re me, directly to a napkin because I forgot to get the plates).
- Add tomato and pickle on top if you like (this is where I usually sneak a taste—chef’s privilege). I drizzle with mustard, maybe ketchup, and always lick a finger. Don’t worry if it looks like a hot mess—it is a hot mess, and that’s the whole point!
Notes I Learned the Awkward Way
- Don’t try to use super lean beef; I know it seems healthy, but honestly, the burgers turn out kinda dry and sad. Fat = juicy goodness. There, I said it.
- Cheese melts fast. I used to wander off during this part, thinking I could get the pickles ready. Big mistake—come back pronto, it’s worth it!
- If your pan sticks, just let the patties sit an extra minute before flipping them. Actually, I find it works better if you don’t fuss too much here.
Versions I’ve Tried (Some Better Than Others)
- Add grilled onions before stacking—sometimes I caramelize them… sometimes I burn them. Both ways have their charm.
- Turkey mince works, but it’s a much milder ride. Once I tried vegan cheese. Won’t lie, it looked right but didn’t hit the spot. Yet someone in the family liked it, so maybe don’t listen to me on that one.
- Spicy sriracha-mayo drizzle. Not traditional, but hey, it wakes up your tastebuds.
Stuff You’ll Want (But Here’s What I’ve Done Without)
- Cast iron pan—gives a brilliant crust, but I’ve used nonstick, and once, even a sandwich press (long story, don’t judge)
- Metal spatula—makes smashing easier, but I’ve gone rogue with a mason jar. It wasn’t elegant, but it worked
- Serving plate, or a stack of napkins if you’re lazy like me
How to Store or Not Store (My Honest Take)
In theory, these keep fine in the fridge for a day or two, tightly wrapped. But honestly, in my house, they never last that long. If you do get leftovers, pop ‘em in a hot pan for 2 mins to revive the cheese magic. Or just eat them cold, I won’t judge. (Actually, I find it tastes even bolder the next day—but that may just be wishful thinking.)
How I Serve It (Your Mileage May Vary)
I love loading up a platter with pickles and sliced tomatoes on the side—sometimes if I’m feeling fancy, I’ll throw some sweet potato fries in the oven. On birthdays, we make a mountain of Flying Dutchman stacks and see who can eat the messiest. Winner gets the last pickle. (Okay, not really, but you see where I’m going!)
Mistakes I’ve Made (So You Don’t Have To)
- I once flipped too soon and ended up with beef bits stuck all over. Just wait—the burger will tell you when it’s ready.
- Rushing the cheese. I got impatient once (I was really hungry), and it ended up plasticky around the edges. Melt and wait, trust me.
- Pan too crowded? Cheese runs everywhere. Cook in batches if you need to, or just resign yourself to crispy cheese bits. Actually, those can be delicious, now that I think of it.
Some Extra Nuggets: Curious Questions I’ve Actually Gotten
- Can I use fancy cheese or…? Sure, go wild with whatever’s in your fridge. Enjoy the surprise.
- Is the Flying Dutchman keto? Pretty much, yeah! No buns. But check your ketchup and such if you’re strict.
- Why’s it called that? No idea, mate. Maybe someone thought it looked otherworldly, or it sails through your cravings like that ghost ship. Here’s a Wikipedia link for the curious.
- Can I grill this? You can, but I always lose half my cheese between the grates. Maybe on a griddle outside?
- What if I don’t have American cheese? Use what you’ve got—even sliced mozzarella. Once, I used a cheese singles packet and nobody noticed a thing.
- Where did you learn this? Mostly form trial, error, and snacking! Oh, and this Serious Eats article.
If you want to throw in any twists, check out In-N-Out’s not-so-secret menu for inspo (or just to feel fancy).
If you try this flying Dutchman burger recipe, let me know what wild things you do to yours, or if you totally disagree with my cheese choices. At the end of the day, it’s just protein, cheese, and whatever you pile on top—no ship required.
Ingredients
- 1 lb ground beef (80/20 blend)
- 4 slices American cheese
- 1 small onion, thinly sliced
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons yellow mustard
- 2 teaspoons ketchup (optional)
- Dill pickle slices (optional)
Instructions
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1Divide the ground beef into 4 equal portions and form each into a thin patty. Season both sides with salt and black pepper.
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2Heat butter in a skillet over medium heat. Add sliced onions and sauté until soft and golden, about 5-7 minutes. Remove onions from skillet and set aside.
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3Increase heat to medium-high. Cook the beef patties for 2-3 minutes per side until well browned and cooked through.
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4Place a slice of cheese on two patties. Stack the remaining patties on top to create two cheese-filled double burgers.
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5Top each burger with sautéed onions. Add mustard, ketchup, and pickles if desired. Serve immediately while hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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