Why Make This Recipe
The Flying Dutchman Burger is a delicious twist on the classic burger. Instead of using regular buns, this recipe swaps them out for caramelized onion rounds, which add sweetness and flavor. The combination of juicy beef, melted American cheese, and a creamy, zesty sauce makes this burger a real treat. It’s perfect for anyone looking to try something different while still enjoying a hearty meal.
How to Make Flying Dutchman Burger
Ingredients:
- 1 large yellow onion
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1/2 tsp Tony Chachere’s (or your preferred Creole seasoning)
- 1/2 tsp brown sugar
- 12 oz 80/20 ground beef
- 1/2 tbsp Tony Chachere’s (or your preferred Creole seasoning)
- 4 slices American cheese
- 1/2 cup mayonnaise
- 2 tbsp relish
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Tony Chachere’s
- Cayenne pepper to taste
Directions:
- 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!
How to Serve Flying Dutchman Burger
Serve the Flying Dutchman Burger with extra sauce on the side for dipping. Pair it with your favorite sides like fries, a salad, or coleslaw. This burger is great for gatherings, barbecues, or just a family dinner.
How to Store Flying Dutchman Burger
If you have leftovers, store the components separately. Keep the cooked patties in an airtight container in the fridge for up to 3 days. The caramelized onions can also be stored in a separate container. Reheat the patties and onions before assembling the burger again.
Tips to Make Flying Dutchman Burger
- Be patient when caramelizing onions. Low and slow is the key to achieving that rich, sweet flavor.
- Use a good quality ground beef for the best taste and texture.
- Adjust the level of cayenne pepper in the sauce to fit your spice preference.
- Feel free to mix in different seasonings or toppings to customize the burger to your liking.
Variation
For a healthier option, you can use turkey or chicken instead of ground beef. You can also add sautéed mushrooms or grilled peppers for more flavor and nutrition.
FAQs
Q: Can I use a different type of cheese?
A: Yes! Feel free to experiment with different cheeses, such as cheddar or pepper jack.
Q: How can I make this burger gluten-free?
A: Make sure your Worcestershire sauce and seasoning are gluten-free. You can also serve the burger without the onion rounds if needed.
Q: How do I make this burger spicy?
A: You can add more cayenne pepper to the sauce or use spicy mustard. You might also consider jalapeño slices for added heat.
Flying Dutchman Burger
A delicious twist on the classic burger featuring caramelized onion rounds instead of buns, juicy beef, melted American cheese, and a creamy, zesty sauce.
For the caramelized onions
- 1 large large yellow onion
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1/2 tsp Tony Chachere’s (or your preferred Creole seasoning)
- 1/2 tsp brown sugar
For the burger patties
- 12 oz 80/20 ground beef (Use good quality beef for best taste)
- 1/2 tbsp Tony Chachere’s (or your preferred Creole seasoning)
- 4 slices American cheese (Feel free to substitute with other cheeses if desired)
For the sauce
- 1/2 cup mayonnaise
- 2 tbsp relish
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Tony Chachere’s
- to taste Cayenne pepper
Preparation of Onions
- 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.
Cooking the Beef
- 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.
Making the Sauce
- 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.
Assembly
- 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.
Be patient when caramelizing onions. Low and slow is the key to achieving that rich, sweet flavor. Adjust the level of cayenne pepper in the sauce to fit your spice preference. Feel free to mix in different seasonings or toppings to customize the burger to your liking.