Onion-Wrapped Flying Dutchman Delight

The Onion-Wrapped Flying Dutchman transforms the traditional burger experience with a genius keto twist that will make your taste buds dance. Instead of carb-heavy buns, this recipe uses caramelized onion “buns” to cradle juicy beef patties and melty American cheese, creating a flavor explosion that satisfies even the most devoted burger enthusiasts. #ketoburger #lowcarbrecipes
Imagine sinking your teeth through sweet, caramelized onion layers into perfectly seasoned beef patties oozing with molten cheese. The combination of savory meat, sweet onions, and tangy sauce creates a symphony of flavors that makes this Flying Dutchman a standout dish for anyone looking to reduce carbs without sacrificing satisfaction.
This recipe brilliantly solves the keto dieter’s burger dilemma by replacing traditional buns with onions – not only cutting carbs dramatically but actually enhancing the flavor profile. At just 5-7g net carbs per serving, it’s the perfect guilt-free indulgence when you’re craving something decadent yet want to stay on your low-carb journey.

What is a Flying Dutchman?
The Flying Dutchman is a popular “secret menu” item at certain fast-food chains that consists of two beef patties with cheese in between – no bun, no veggies, no sauce. Our onion-wrapped version takes this concept to new heights by using caramelized onion rings as the “bun” replacement, creating a low-carb burger option that’s bursting with flavor.
This keto-friendly version maintains all the juicy, cheesy goodness of a traditional burger while significantly reducing the carbohydrate content. The caramelized onions provide a perfect balance of sweetness that complements the savory beef and creamy cheese.
Ingredients Overview
For the Special Sauce:

• 1/3 cup mayonnaise
• 4 tablespoons pickle relish, drained
• 3 tablespoons ketchup
• 1 teaspoon sugar
• 1 tablespoon white vinegar
• 1 teaspoon yellow mustard (optional)

For the Beef Patties:

• 1 pound 80/20 ground beef
• Salt and black pepper to taste
• 2 tablespoons butter, split in half
• 2 tablespoons vegetable oil
• Yellow mustard for frying
• 2 American cheese slices

For the Onion “Buns”:

• 1 large yellow onion, cut into circular slices
• Salt to taste
• White sugar to taste
• Vegetable oil
• 2 American cheese slices

Step-by-Step Instructions

1. Step 1Prepare the special sauce by combining 1/3 cup mayonnaise, 4 tablespoons drained pickle relish, 3 tablespoons ketchup, 1 teaspoon sugar, and 1 tablespoon white vinegar in a small bowl. Add 1 teaspoon yellow mustard if desired. Mix until you achieve a smooth, pink-colored sauce. Set aside to allow flavors to meld.
2. Step 2Divide 1 pound of 80/20 ground beef into 8 portions, each weighing approximately 3-4 ounces. Gently flatten each portion into a circular patty, being careful not to overwork the meat. Season both sides generously with salt and freshly ground black pepper. Set aside.
3. Step 3Prepare the onion “buns” by heating vegetable oil in a large pan over medium to medium-low heat. Once hot, add the circular onion slices and sprinkle with a pinch of sugar and salt to help with caramelization. Cook until the edges turn golden brown, then carefully flip to caramelize the other side. The key here is patience – properly caramelized onions will have a rich, sweet flavor that makes all the difference.
4. Step 4Just before removing the onions from heat, place American cheese slices on half of the onion rounds. Allow the cheese to melt and adhere to the onions, creating your bottom “bun.” Set aside and keep warm.
5. Step 5For the burger patties, heat 2 tablespoons of vegetable oil and 1 tablespoon of butter in a skillet over medium-high heat. When the pan is hot, add the seasoned patties. For extra flavor, spread a small amount of yellow mustard on the raw top side of each patty while the bottom cooks.
6. Step 6Cook patties for 2-3 minutes until a beautiful brown crust forms, then flip (mustard side down). Add a slice of American cheese to half of the patties and continue cooking for another minute.
7. Step 7Create double patties by stacking a cheese-less patty on top of a patty with melted cheese. This creates the classic “Flying Dutchman” style with cheese in the middle.
8. Step 8Assemble your Onion-Wrapped Flying Dutchman by placing each double patty onto a cheese-topped onion slice (bottom “bun”), add a dollop of the special sauce if desired, then top with another caramelized onion slice to complete the burger.

Pro Tips for Perfect Onion-Wrapped Flying Dutchman

Creating the perfect onion “buns” is the key to this recipe. Here are some professional tips to elevate your Onion-Wrapped Flying Dutchman:
Slice onions properly: Cut onion rounds to about 1/4-inch thickness. Too thin and they’ll fall apart; too thick and they won’t caramelize evenly.
Low and slow caramelization: The onion “buns” need to be cooked slowly over medium-low heat. Rushing this process will result in burnt rather than caramelized onions.
Keep patties loose: When forming your beef patties, handle the meat as little as possible. Overworking ground beef results in tough, dense burgers.
Create a divot: Press a small indentation in the center of each raw patty with your thumb. This prevents the burger from puffing up in the middle during cooking.
Mustard sear technique: Applying a thin layer of mustard to the raw side of the patty while the first side cooks adds flavor and creates a wonderful crust when flipped.
Variations to Try

Jalapeño Popper Version

Add a kick to your Onion-Wrapped Flying Dutchman by incorporating sliced jalapeños and cream cheese between the patties. The spicy-creamy combination works beautifully with the sweet caramelized onions.

Bacon & Blue Cheese

Replace the American cheese with blue cheese crumbles and add crispy bacon to the stack. The sharp, tangy blue cheese and smoky bacon create a gourmet flavor profile while keeping carbs in check.

Mushroom Swiss

Sauté sliced mushrooms in butter with a splash of Worcestershire sauce until golden brown. Use Swiss cheese instead of American, and layer the mushrooms between the patties for an earthy, umami-rich variation.

Mediterranean Style

Season the beef with Mediterranean spices like oregano and garlic powder. Use feta cheese instead of American, and add a dollop of tzatziki sauce (made with full-fat Greek yogurt to keep it keto) when serving.
Storage & Reheating
While the Onion-Wrapped Flying Dutchman is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Here’s how to handle leftovers:
Refrigeration: Allow components to cool completely before refrigerating. Store the special sauce separately from the meat and onions to prevent sogginess.
Reheating: For best results, reheat the patties and onion “buns” separately. Place the meat patties in a skillet over medium heat until warmed through (about 2 minutes per side). Gently reheat the onion “buns” in the same pan for about 1 minute per side. Reassemble with freshly melted cheese for the best texture.
Make-ahead option: You can prepare the special sauce up to 3 days ahead and store it in the refrigerator. The flavor actually improves as it sits!

Frequently Asked Questions

Can I use other types of cheese for this recipe?

Absolutely! While American cheese provides that classic melt, you can substitute with cheddar, pepper jack, provolone, or any cheese that melts well. Just be aware that some cheeses like mozzarella might not hold the onion “buns” together as effectively as American cheese.

How do I keep the onion rounds intact when flipping?

Use a wide spatula and flip carefully. Cutting the onion rounds slightly thicker (about 1/4 inch) also helps them stay together. Make sure to let them cook undisturbed until they develop a good caramelization before attempting to flip.

Is there a way to make this recipe dairy-free?

Yes! You can use dairy-free cheese alternatives that melt well. For the butter in the cooking process, substitute with olive oil or a plant-based butter alternative. The flavor profile will be slightly different, but still delicious.

Can I prepare the special sauce in advance?

Definitely! The special sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The flavors actually develop and improve over time.

How can I ensure my beef patties don’t shrink too much?

Make the patties slightly larger than you want them to end up, as they will shrink during cooking. Also, creating a small indentation or “dimple” in the center of each raw patty helps them cook evenly and maintain their shape.

I love making this Onion-Wrapped Flying Dutchman whenever I’m craving a burger but want to stay on track with my keto goals. The first time I served these to my burger-loving husband, he was genuinely shocked that he didn’t miss the bun at all! There’s something magical about how the sweet caramelized onions complement the savory beef and melty cheese. My personal tip? I like to add a sprinkle of smoked paprika to the patties before cooking – it adds a subtle smokiness that takes this already amazing burger to the next level. If you try this recipe, I’d love to hear how it turned out for you and what variations you might have created!