Beef & Cheese Delight

The first time I heard about the Flying Dutchman, I was sitting in an In-N-Out booth watching someone nearby peel back that foil wrapper to reveal nothing but meat and cheese sandwiched together. My friend leaned over and whispered that some people order it without the bun entirely, just pure protein comfort. I was skeptical, honestly—how good could just patties and cheese really be? Then I took a bite, and suddenly understood why sometimes the best things in life are the simplest ones.

Last winter, during that stretch where it seemed like everyone was doing low-carb everything, my brother came over looking miserable about his new diet restrictions. I threw these together and watched his face completely transform after that first bite. Now he requests them whenever he visits, and honestly, even the carb lovers in the family end up abandoning their bunned burgers to steal bites of these.

Ingredients

• Ground beef (80/20 blend): I tried using leaner beef once and the patties turned out disappointingly dry—that extra fat really makes all the difference keeping everything juicy and rich
• American cheese: The way it melts into that perfect orange blanket is impossible to replicate with fancier cheeses, though cheddar works in a pinch
• Kosher salt and black pepper: Simple seasoning is all you need here since the cheese brings so much flavor on its own
• Butter or neutral oil: A little fat in the pan helps create that gorgeous caramelized crust on the outside of each patty
• Optional toppings: Grilled onions have become non-negotiable in my house—they add this sweet-savory note that cuts right through all the richness

Instructions

Form the patties:

Divide that beef into four equal balls, then press them down gently until theyre about a third of an inch thick. Try not to overwork the meat or youll end up with tough, dense patties instead of tender ones.

Season both sides:

Sprinkle salt and pepper generously on each patty, pressing it lightly into the meat so it sticks while cooking.

Get your pan hot:

Heat a skillet or grill over medium-high heat until its good and hot, then add your butter or oil and let it shimmer.

Sear the patties:

Cook each patty for about two to three minutes per side until youve got a beautiful brown crust and theyre cooked through. Resist the urge to press down on them with your spatula—those juices are too precious to lose.

Add the cheese:

During that final minute of cooking, lay a slice of cheese on top of two patties and cover the pan briefly to help it melt into that perfect gooey blanket.

Stack them up:

Place one cheese-topped patty cheese-side down onto a plain patty, creating that double-stack with the cheese nestled in the middle like a surprise filling.

Add your toppings:

If you are using grilled onions, pickles, or tomato, layer them right between those patties where all those juices can mingle together.

Serve hot:

Get these onto plates immediately while that cheese is still molten and everything is at its most irresistible.

Save

These became sort of legendary in my friend group after that one Super Bowl party where I made thirty of them and they disappeared faster than anything else on the table. Now whenever someone asks what to bring to a potluck, at least two people will jokingly suggest the Flying Dutchman, except theyre not really joking at all.

The Secret To Perfect Caramelized Onions

I slice my onions thin and cook them low and slow in a separate pan while the patties are grilling. The browning brings out this natural sweetness that balances all that rich beef and salty cheese so beautifully.

Cheese Choices That Actually Work

While American cheese is traditional for that perfect melt, pepper jack adds this lovely warmth if you like things spicy. Just avoid really aged cheeses—they tend to separate and get oily instead of melting into that smooth layer we want.

Serving Ideas That Complete The Meal

A crisp arugula salad with lemon vinaigrette cuts through the richness beautifully. Sometimes I serve these with roasted cauliflower or even just some simple cucumber slices for something cool and refreshing alongside.

• Warm your serving plates in the oven for a few minutes so everything stays hot longer
• Have extra napkins ready—these get gloriously messy
• Let the patties rest for just a minute after cooking so the juices redistribute

Save

There is something almost rebelliously satisfying about eating a burger that dispenses with the bun entirely and lets the meat and cheese take center stage. Hope these become a regular in your rotation like they have in mine.

Questions & Answers

→ What makes this burger 'Flying Dutchman' style?

The Flying Dutchman style refers to a burger with two beef patties and two slices of cheese, with the cheese sandwiched between the patties rather than on top. This creates a double-patty burger with melted cheese in the middle, inspired by the popular In-N-Out secret menu item.

→ Can I use different types of cheese?

Yes, while American cheese is traditional for its excellent melting properties, you can substitute with cheddar, Swiss, or pepper jack cheese. For the best results, choose cheeses that melt well and complement the beef flavor.

→ Is this burger suitable for low-carb diets?

Absolutely! This bunless burger is naturally low in carbohydrates, making it perfect for keto or low-carb diets. Each serving contains only 3g of carbs, with most coming from optional toppings like tomatoes.

→ How do I achieve perfectly melted cheese?

Place a slice of cheese on top of two patties during the final minute of cooking. The residual heat will melt the cheese perfectly without overcooking the beef. For best results, use thinly sliced cheese that melts easily.

→ What's the best way to cook the patties?

Cook patties over medium-high heat for 2-3 minutes per side until browned and cooked through. An 80/20 beef blend provides optimal juiciness. Avoid pressing the patties while cooking to retain moisture.