Beef & Cheese Burger

The first time I heard about Flying Dutchman burgers, I was sitting in a diner booth with a friend who worked at In-N-Out. She leaned in like she was telling me a state secret, explaining how some customers just want the meat and cheese, no bun necessary. I tried it at home the next weekend, standing over my stove watching American cheese bubble and brown around the edges. Something about that direct sandwich of patty on patty, cheese melting in the middle, felt wildly indulgent in the best possible way.

Last summer, I made these for a group of friends who swore they needed carbs with every meal. Two bites in, they were questioning everything they thought they knew about burger architecture. The sheer intensity of flavor when theres no bread to buffer the experience hits differently. Now its the first thing someone requests when they come over and say they want something satisfying but not heavy.

Ingredients

• Ground beef (80/20 blend): The fat ratio matters here. Lean beef dries out, and you want those juices sizzling and creating that caramelized crust.
• American cheese: I know, but trust me. Its melt factor is unmatched, and the mild flavor lets the beef shine. Cheddar works, but it doesnt drape quite the same way.
• Kosher salt and black pepper: Keep it simple. The beef and cheese are doing the heavy lifting.
• Butter or neutral oil: Butter adds flavor, oil has a higher smoke point. Either works, but butter in the pan creates that diner-smell perfume in your kitchen.

Instructions

Shape the patties:

Divide your beef into four equal portions and press them gently into discs about 1/3 inch thick. Dont overwork the meat or theyll turn tough. Make them slightly wider than you think you need. They shrink.

Season generously:

Sprinkle salt and pepper on both sides of each patty. Do this right before they hit the pan. If you season too early, the salt draws moisture to the surface and you lose that sear.

Get the pan hot:

Heat your skillet over medium-high and add butter or oil. You should see it shimmering but not smoking. That sweet spot is where the crust happens.

Sear the first side:

Lay in two patties. Let them cook undisturbed for 2 to 3 minutes. Youll know theyre ready to flip when they release easily from the pan. If they stick, give them another 30 seconds.

Flip and add cheese:

Cook the second side for another 2 minutes. During the last minute, place a cheese slice on two patties and cover the pan briefly. The trapped heat melts it into that perfect blanket.

Build the stack:

Place a plain patty on top of each cheese-covered one, cheese side down, so the cheese adheres them together. The residual heat will finish melding everything.

Save

I served these at a low-key dinner party once, arrayed on a platter with all the toppings on the side. Someone asked where the buns were, and before I could explain, another guest had already assembled a Flying Dutchman and was mid-bite, eyes closed, making that involuntary humming sound. The platter vanished faster than anything else Ive made. Theres something about stripping away expectations and just going for it.

The Cheese Question

While American cheese melts beautifully, Ive found that aged cheddar adds a sharpness that cuts through the richness of two beef patties. Pepper jack brings heat, and Swiss offers a nutty note that pairs surprisingly well with beef. The key is choosing a cheese that melts well. Crumbly cheeses fall apart, and low-moisture options never achieve that drape. Experiment once youve mastered the classic.

Timing Your Toppings

If youre going all-in with pickles, tomatoes, grilled onions, and lettuce, consider when each element hits the heat. Cold toppings straight from the fridge can mute the burgers warmth. I like to let tomatoes come to room temperature, and I always grill onions in the same pan after the burgers cook. They pick up all those flavorful browned bits left behind. Your burger benefits from that residual seasoning.

Serving Suggestions

These are substantial on their own, but a crisp side salad dressed with something acidic cuts through the richness beautifully. Roasted vegetables work too, their char mirroring the sear on the beef. If you want something nostalgic, a small portion of fries on the side satisfies that burger-complete feeling without overloading the plate.

• Warm your plate before serving. The burger stays hot longer.
• Have extra napkins ready. These get gloriously messy.
• A cold beer or sparkling water with lemon balances everything perfectly.

Save

Theres something freeing about ordering off-menu or, in this case, making up your own rules in the kitchen. These burgers remind me that good food doesnt need complication. Just heat, meat, cheese, and a little bit of courage to try something different.

Recipe FAQs

→ What makes this burger different from a regular cheeseburger?

This burger features two beef patties with cheese melted between them, creating a double-patty effect without a bun. The cheese is placed on one patty during cooking and then sandwiched between two patties, resulting in a rich, melty center.

→ Can I use different types of cheese?

Yes, you can substitute American cheese with cheddar, Swiss, or pepper jack for different flavor profiles. The key is using a cheese that melts well to achieve the signature gooey texture.

→ Is this suitable for keto or low-carb diets?

Absolutely! This burger is naturally low-carb and gluten-free. You can skip the tomato if desired for an even lower-carb option, making it perfect for keto diets.

→ How do I achieve the best grilled onion flavor?

For authentic flavor, grill onions until they're caramelized and slightly charred. This brings out their natural sweetness and adds depth to the burger.

→ Can I cook these patties on a grill instead of a skillet?

Yes, a grill works perfectly. Heat it to medium-high and cook patties for 2-3 minutes per side until browned and cooked through, adding cheese during the final minute.