Flying Dutchman Burger Beef Cheese

The first time I heard about the Flying Dutchman, I thought it was some kind of maritime joke. Then I took that first bite—two beef patties with melted cheese sandwiched between them, no bun to get in the way—and suddenly the name made perfect sense. It's the kind of hamburger that sailors would dream about while lost at sea.

I made these for my brother last summer, standing at the grill while he questioned why I was deliberately leaving off the bread. One bite in and he stopped asking questions entirely. The cheese melts into both patties, creating this incredible salty, beefy fusion that a bun would only dilute.

Ingredients

• Ground beef: The 80/20 blend is crucial here—that extra fat keeps the patties juicy and helps the cheese melt into every crevice
• American cheese: Four slices because each patty needs its own cheesy blanket, and American melts like nothing else
• Kosher salt: Essential for bringing out the beefs natural flavor
• Black pepper: Adds just enough bite to cut through all that richness
• Butter: Creates that perfect crust and keeps everything from sticking

Instructions

Form the patties:

Divide your beef into four equal portions and gently press them into patties about 1/3 inch thick, handling the meat as little as possible to keep it tender

Season generously:

Sprinkle salt and pepper on both sides of each patty, pressing the seasoning gently into the meat so it sticks during cooking

Heat your skillet:

Get your pan or grill ripping hot over medium-high heat, then add the butter and watch it foam up

Sear the patties:

Lay the patties in the hot pan and cook for 2 to 3 minutes per side until they develop a beautiful brown crust

Melt the cheese:

During that final minute of cooking, place a slice of cheese on two of the patties and cover the pan briefly to help it melt completely

Stack them up:

Place one cheesy patty on top of a plain patty, cheese side down, creating those signature double stacks with the cheese trapped inside

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My friend Mike tried adding a bun back his first time and immediately regretted it. He said it felt like putting training wheels on a motorcycle. Sometimes you just have to trust the process and embrace the mess.

Getting Those Onions Right

Caramelized onions take this from great to absolutely transcendent, but they require patience. Cook them slowly over medium heat until they turn deep brown and sweet, about ten minutes longer than you think you need to.

Cheese Choices

While American cheese is traditional for that gooey, melty texture, cheddar adds a sharpness that cuts beautifully through the beef. Swiss works surprisingly well too, especially if you are feeling fancy.

Serving Suggestions

This burger is rich enough to stand alone, but a crisp side helps cut through all that cheese and beef. Keep it simple and let the Flying Dutchman be the star of your plate.

• A cold arugula salad with lemon dressing balances the heaviness perfectly
• Hot crispy fries on the side never hurt anyone
• Extra pickles on the plate provide that necessary acid punch

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There is something profoundly satisfying about eating a burger that refuses to apologize for what it is—pure, unadulterated beef and cheese in perfect harmony.

Recipe Q&A

→ What makes this burger different from a regular cheeseburger?

This burger features double beef patties with cheese layers sandwiched between them, creating a unique bunless experience. The cheese melts directly onto the patties during cooking, creating a rich, gooey center that's both indulgent and satisfying.

→ Can I use different types of cheese?

Absolutely! While American cheese works best for its melting properties, you can substitute with cheddar, Swiss, or pepper jack for different flavor profiles. The key is choosing a cheese that melts well and complements the beef.

→ How do I achieve perfectly cooked patties?

Divide the ground beef into equal portions and flatten to about 1/3 inch thickness. Season generously with salt and pepper, then cook over medium-high heat for 2-3 minutes per side until browned and cooked through. Avoid pressing the patties while cooking to retain juiciness.

→ What toppings work best with this burger?

Classic toppings like dill pickles, fresh tomato slices, grilled onions, and lettuce complement the rich beef and cheese. For keto diets, skip the tomato. Grilled onions add a sweet, caramelized flavor that pairs beautifully with the beef.

→ Is this suitable for low-carb diets?

Yes, this burger is naturally low-carb and gluten-free when served without a bun. Each serving contains only 3g of carbohydrates, making it an excellent choice for keto or low-carb meal plans.