Coming from one of the biggest In-N-Out fans, I can confidently say that all of the hype surrounding the Flying Dutchman is real. Growing up in Nevada, In-N-Out has always been a staple for me, and after years of trying just about everything on the menu, I can safely say it never disappoints. Whether it’s a classic Double-Double, Animal Style fries or one of the many items from the secret menu, there is something about In-N-Out that always hits the spot.
More recently, In-N-Out has found a whole new audience through mukbangs, ASMR videos and food challenges across social media. At the center of much of that attention is the Flying Dutchman, a simple but delicious secret-menu item made with two beef patties, two slices of American cheese, and a caramelized onion wrap. While nothing quite beats getting the real thing from In-N-Out, I wanted to see how close I could get to the viral favorite at home. I found a recipe from Joseph Duff at I’m Hungry For That for their version of the Flying Dutchman and decided to give it a try. After making it myself, I realized this may be the closest you get if you don’t have access to an In-N-Out near you. So, if you’re craving a Flying Dutchman, here’s how to make it.
IngredientsÂ
Onion Wrap:
- 4 yellow onion rounds
- 1 tablespoon olive oil
Beef Patties:
- 12 oz ground beef
- 1 tablespoon vegetable oilÂ
- 2 slices cheddar or American cheese
- Salt and pepper
Special Burger Sauce:
- 4 tablespoon mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- 2 tablespoon dill pickles, finely chopped
Recipe
1. Sear the onions for the onion wrap: Brush both sides of each onion round with olive oil. Set a nonstick pan over medium-low heat, add the onions, and press gently with a spatula. Cook for 7–10 minutes, until deeply browned. Flip and cook for another 5–7 minutes. Transfer to a plate.
2. Prepare the sauce: For the sauce, stir the mayo, ketchup, mustard, and chopped pickles in a bowl. Once all those ingredients are fully combined, chill it in the fridge while you cook the patties.
3. Smash the patties: Divide the ground beef into four equal balls, about the size of a golf ball. Place each between two sheets of parchment and press into thin patties slightly wider than your onion rounds. Season the top side with salt and pepper.
4. Cook and make the burgers: Heat a skillet over medium-high heat and pour in the vegetable oil. Lay two burger patties seasoned-side down; smash with a spatula. Cook 1–2 minutes until the edges are browned. Season the tops with more salt and pepper, flip, and cook 30 seconds more. Add a cheese slice to one patty, stack the second patty on top to make smashburgers, and remove from the heat. Repeat with the remaining patties.
5. Build and enjoy: Spread 1 tablespoon of burger sauce on an onion round, add a double-stack patty, spoon another tablespoon of sauce on top, and top with the second onion.Â
Tips and Tricks:
If you want to take your Flying Dutchman to the next level, the original recipe from Joseph Duff at “I’m Hungry For That” goes into some of the small details that can make a big difference. The recipe covers everything from getting the onions properly caramelized and understanding the science behind making a good smash burger to finding the right balance for the sauce and timing the cheese so it melts perfectly over the patties. If you want to learn the techniques behind getting those details just right, check out Duff’s original recipe for the full tips and tricks.
Variations
The Flying Dutchman is also easy to customize depending on what you’re craving. The original recipe includes ideas for putting your own spin on the burger, including an Animal Style version, a spicy version, a bacon-topped version and even a leaner option. If you want to experiment beyond the basic Flying Dutchman, check out the original recipe from “I’m Hungry For That” for the different variations and instructions for each one.
References:
Duff, Joseph. “Onion Wrapped Flying Dutchman Burger Recipe.” I’m Hungry For That, July 19, 2025. I’m Hungry For That