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A Flying dutchman burger with grilled onions as buns, melted cheese, and crinkle-cut fries on a tray, with animal sauce on the side.
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The BEST Flying Dutchman Burger Recipe

Two beef patties and American cheese stacked between crispy Parmesan-baked onion chips. The bunless In-N-Out secret menu item, upgraded.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings (2 patties + chips per person)
Calories: 835kcal
Author: Brittany Lauren

Ingredients

4 slices American cheese

  • 2 large yellow onion sliced 1/4-inch thick
  • 1/2 cup Parmesan freshly shredded
  • 1 tsp avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Pinch kosher salt

For the Burgers

  • 1 lb ground beef 80/20
  • 1 tsp kosher salt

Assembly

  • 4 slices American cheese

Instructions

Prep Oven + Pan

  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Build the Onion Chips

  • Spread freshly shredded Parmesan into thin, wide rounds on the parchment — lacy and spread out, not piled in the center. Place onion slices, being careful not to seperate the rings, over each cheese round. Brush the onion with avocado oil and season with garlic powder, smoked paprika, and a pinch of kosher salt.

Bake

  • Bake 20–25 minutes until Parmesan is deep golden at the edges. Do not pull early; pale onions stay chewy.

Cool the Chips

  • Let the onion chips cool on the pan for 10–15 minutes before peeling.

Form Patties

  • Divide beef into 4 loose 4-oz portions. Do not pack. Press each gently into a thin patty slightly wider than your chips.

Cook the Patties

  • Heat a cast-iron or griddle over medium-high until very hot. Season patties with kosher salt just before they hit the pan. Cook for 3–4 minutes without moving until the crust releases cleanly. Flip, cook 2–3 minutes more.

Melt the Cheese

  • Add American cheese to each patty in the last minute. Cover with a dome or heatproof bowl for 45 seconds until fully melted.

Build the Stack

  • Build the burger: cheesy patty → onion chip → cheesy patty → onion chip on top.

Serve

  • Serve immediately with a fork and knife or wrapped loosely in parchment.

Notes

  • Use freshly shredded block Parmesan — pre-shredded won't crisp properly.
  • Let chips cool fully before building or they'll break.
  • This burger isn't meant to stay together when picked up, own it and use a knife and fork.

Nutrition

Serving: 1serving | Calories: 835kcal | Carbohydrates: 10g | Protein: 52g | Fat: 64g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 26g | Trans Fat: 3g | Cholesterol: 212mg | Sodium: 2221mg | Potassium: 809mg | Fiber: 2g | Sugar: 4g | Vitamin A: 742IU | Vitamin C: 6mg | Calcium: 647mg | Iron: 5mg