Beef & Cheese Delight

The first time I stumbled upon In-N-Out's Flying Dutchman, I'd ordered a regular burger but got distracted mid-order. The cashier smiled and suggested I try something off-menu. Two patties, cheese melted between them, no bun just pure unadulterated meat and cheese. I bit into that paper-wrapped package in my car and immediately understood why low-carb lovers talk about this thing with religious devotion.

I made these for my dad last summer when he was trying to cut back on carbs but kept complaining about missing burgers. He took one bite, went silent for a full minute, then asked if I could make them every Friday night. Now theyre our regular thing, especially when we want something indulgent that doesnt leave us feeling heavy and sluggish afterward.

Ingredients

• Ground beef (80/20 blend): The fat ratio matters here. Too lean and you lose all those glorious juices that keep everything moist
• American cheese: I know foodies love cheddar but American melts like a dream and adds that classic burger flavor nostalgia
• Kosher salt and black pepper: Simple seasoning is all you need. Let the beef shine through
• Butter or neutral oil: For getting that perfect crust on the outside while keeping the inside juicy and tender
• Optional toppings: Pickles, tomato, grilled onion, lettuce whatever makes you happy but honestly the cheese-patty combo is pretty perfect on its own

Instructions

Shape your patties:

Divide the beef into four equal portions, then flatten each to about 1/3 inch thick. Theyll shrink up as they cook so dont make them too thick.

Season generously:

Sprinkle salt and pepper on both sides of each patty. This creates that beautiful flavorful crust were after.

Get your skillet hot:

Heat your pan over medium-high and add butter or oil. You want it sizzling when the meat hits.

Sear to perfection:

Cook patties 2-3 minutes per side until browned and cooked through. Listen for that satisfying sizzle.

Melt the cheese:

During the last minute, place cheese slices on two patties. Let them get perfectly melty and oozing.

Stack them up:

Place one cheesy patty on top of a plain patty, cheese side down. Repeat to make two double-stacks.

Add your extras:

If youre using toppings, tuck them between the patties. The heat will warm everything perfectly.

Serve immediately:

These are best straight from the pan while the cheese is still molten and the patties are hot.

Save

Last winter my partner and I had one of those cozy rainy Sundays where we stayed in pajamas until 3pm. I whipped up Flying Dutchmans and we ate them standing at the kitchen counter, watching the rain. Sometimes the best meals are the ones that dont require any pretense or fanfare just good food and even better company.

Getting That Perfect Sear

Pat your patties dry with paper towels before seasoning them. Moisture is the enemy of a good crust and you want that beautiful brown exterior that adds so much flavor. A hot pan and dry meat will give you restaurant-quality results every time.

Cheese Choices That Work

While American is traditional for that authentic In-N-Out experience, I love switching things up. Pepper jack adds a nice kick for spice lovers, and Swiss creates a milder nutty flavor profile. Just pick something that melts well because texture is key here.

Make It Your Own

The beauty of a bunless burger is how customizable it is while staying true to the concept. Add bacon between the layers, spread some mayo or mustard, or pile on grilled mushrooms. The structure stays the same but the flavor possibilities are endless.

• Try caramelized onions for natural sweetness that balances the rich beef
• A splash of Worcestershire mixed into the beef before cooking adds umami depth
• Letting the assembled stack rest for a minute helps everything meld together

Save

These Flying Dutchmans have become my go-to when I want something satisfying that doesnt require a lot of fuss or cleanup. Pure comfort food, zero bun regret.

Recipe FAQs

→ What makes this Flying Dutchman Burger special?

This burger features double beef patties with cheese melted between them, creating a classic American favorite inspired by the legendary In-N-Out secret menu item. The cheese melts perfectly between the patties for ultimate flavor.

→ Can I use different types of cheese?

American cheese works best for melting, but you can substitute with cheddar, Swiss, or pepper jack for different flavor profiles. The key is using cheese that melts well between the hot patties.

→ How do I achieve the perfect patty thickness?

Divide the ground beef into four equal balls and flatten each to about 1/3 inch thick. This ensures even cooking and proper texture in your double-patty stacks.

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

Heat a skillet or grill over medium-high heat with butter or oil. Cook patties for 2-3 minutes per side until browned and cooked through, adding cheese during the final minute for perfect melting.

→ Are there gluten-free options available?

This burger is naturally gluten-free when using dedicated cooking surfaces. For keto diets, you can skip the tomato and serve with low-carb sides like lettuce wraps instead of buns.