Flying Dutchman Burger Recipe
Smashing the beef thin against a screaming-hot griddle builds a deep, craggy crust in under two minutes per side, and stacking the patties with cheese melted between them (instead of on a bun) keeps every bite about the meat and cheese, which is the entire point of the original secret menu order.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 2
Ingredients
- 1 lb ground beef, 80/20
- 4 slices American cheese slices
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Nutrition per serving
- Calories
- 716
- Protein
- 44g
- Carbs
- 4g
- Fat
- 56g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Divide the ground beef into 4 equal portions (about 4 ounces each) and roll each loosely into a ball, don't pack it tight.
- 2Preheat a griddle or heavy cast-iron skillet over high heat until a drop of water skitters and evaporates almost instantly.
- 3Place one ball of beef on the hot surface and immediately press it flat with a sturdy spatula (or the bottom of a heavy pan) until it's a thin, craggy disc about 1/4 inch thick and 4-5 inches across.
- 4Season the exposed side with salt and pepper right away while it's still on the griddle.
- 5Cook undisturbed for 60-90 seconds, until the edges turn deep brown and lacy and the patty releases easily from the surface.
- 6Flip each patty, top immediately with a slice of cheese, and cook 60-75 seconds more until the underside is browned and the cheese is fully melted, an internal temperature of 160°F confirms it's done.USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
- 7Repeat smashing, seasoning, and cooking with the remaining 3 balls of beef.
- 8Stack two finished patties per burger: bottom patty with its melted cheese facing up, second patty on top, then the second cheese slice melted over the very top.
- 9Serve immediately, open-faced with no bun, while the cheese is still glossy and pulling.
Tips & variations
- Use American cheese specifically, it melts smoothly into a sauce-like layer that other cheeses (cheddar, Swiss) won't replicate as cleanly.
- For the classic 'animal style' variant, press a spoonful of finely diced onion directly into the meat before smashing so it caramelizes into the crust.
- Keep the beef cold until it hits the griddle; warm ground beef smears instead of forming a clean crust.
- A thin metal bench scraper or fish spatula works better than a wide flipper for getting under a thin smashed patty without tearing it.
Storage & reheating
These are best eaten immediately off the griddle since the appeal is the crisp crust and molten cheese. Leftover patties can be refrigerated in an airtight container for up to 3 days and reheated in a hot dry skillet for 30-60 seconds per side; microwaving will make the crust soggy.
Tips from the Tulo kitchen
- Weigh out the beef portions on a kitchen scale so all four patties cook at the same rate and finish at the same time.
- Wipe the griddle down between batches if fond starts to burn, a scorched surface will make later patties bitter.
FAQ
What exactly is a Flying Dutchman burger?
It's an In-N-Out secret menu order: two beef patties and two slices of cheese with no bun, no lettuce, no tomato, and no spread. This recipe is a homemade version made on a griddle or skillet.
Why is there no bun?
The Flying Dutchman was created as a low-carb, no-bun order, so the whole point is stacking just the meat and cheese rather than serving it in a sandwich.
Can I add toppings even though the original doesn't have any?
Yes, grilled onions or a smear of mustard are common additions, but doing so technically makes it a different secret menu item rather than a true Flying Dutchman.
What's the best cheese substitute if I don't have American cheese?
A mild yellow cheddar or a deli-style Swiss will melt reasonably well, but neither gets quite as smooth and glossy as American cheese, which is an emulsified cheese product designed for melting.
