Copycat In-N-Out Flying Dutchman Recipe – A Bunless, Cheese-Lover’s Dream

If you’ve ever craved In-N-Out’s ultra-simple Flying Dutchman, you know the magic of two beef patties melted together with gooey American cheese. No bun. No lettuce.

Just the good stuff. The best part? You can make a killer version at home in under 20 minutes with a few pantry staples.

This copycat recipe nails the juicy patties, the melty cheese pull, and that signature “griddled” flavor. It’s satisfying, fun, and perfect for low-carb eaters—or anyone who just wants the meat and cheese.

Why This Recipe Works

• High heat, quick sear: Cooking the patties fast on a hot skillet builds a flavorful crust without drying them out.
• Thin patties = even melt: Pressed, thin patties cook evenly and let the cheese melt perfectly between them.
• Simple seasoning: Just salt and pepper keeps the beefy flavor front and center, like the original.
• Steam finish: A quick cover at the end helps the cheese turn silky and cling to the patties.
• Optional grilled onions: Sweet, caramelized onions add that classic In-N-Out vibe without complicating things.

Ingredients

• 1 pound (450 g) ground beef, 80/20 preferred
• 4 slices American cheese (or processed cheese slices that melt well)
• 1 small yellow onion, finely diced (optional, for grilled onions)
• 1 tablespoon neutral oil or beef tallow (for onions and skillet)
• Kosher salt and freshly ground black pepper
• Optional toppings: sliced pickles, a smear of yellow mustard, ketchup, or a simple “spread” (mayo + ketchup + sweet relish)

Step-by-Step Instructions

1. Prep the beef: Divide the ground beef into 4 equal portions (about 4 ounces each). Roll lightly into balls. Don’t overwork the meat.
2. Heat your pan: Set a large cast-iron skillet or heavy stainless-steel pan over medium-high heat. Add a thin slick of oil.
3. Optional grilled onions: Add the diced onion with a pinch of salt. Cook, stirring occasionally, until golden and soft, about 8–10 minutes.Push to one side or transfer to a bowl.
4. Smash the patties: Place two beef balls in the hot pan, leaving space. Use a sturdy spatula (or a flat press) to smash them into thin patties, about 1/4 inch thick. Season with salt and pepper.
5. Get the crust: Cook undisturbed for 2–3 minutes until the edges look crisp and browned.Flip both patties.
6. Add the cheese: Place a slice of American cheese on each flipped patty. Cook 30–45 seconds until the cheese begins to melt.
7. Stack it: Set one cheesy patty on top of the other to form a two-patty, two-cheese stack. If using onions, spoon a little on top before stacking. Cover the pan for 15–20 seconds to steam and fully melt the cheese.
8. Repeat: Transfer to a plate and repeat with the remaining two patties and two slices of cheese.
9. Finish and serve: Add optional pickles or a dab of mustard or spread on the outside if you like. Serve hot—no bun needed.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm in a covered skillet over low heat for 3–4 minutes, or microwave in short bursts. Add a fresh slice of cheese to revive the melt.
• Freeze: Wrap each stack in parchment and foil, then freeze for up to 2 months.Reheat from frozen in a covered skillet over medium-low heat until hot.

Why This is Good for You

• Protein-forward: Each stack is rich in protein, which helps keep you full and supports muscle maintenance.
• Low-carb friendly: No bun means fewer carbs, which can fit well with low-carb or keto-style eating plans.
• Simple ingredients: You control the quality of the beef, cheese, and seasonings—no mystery additives.
• Customizable fats: Choose leaner beef or go 80/20 for juiciness; opt for different cheeses to adjust saturated fat and sodium.

Pitfalls to Watch Out For

• Overworking the meat: Compacting the beef makes tough patties. Handle it gently.
• Pan not hot enough: Lukewarm pans steam the meat instead of searing it. Preheat until shimmering.
• Too thick: Thick patties won’t get that signature crispy edge or quick melt.Keep them thin.
• Under-seasoning: Thin patties need a bold pinch of salt and pepper on both sides.
• Skipping the cover: A quick cover finishes the melt and fuses the stack. Don’t skip it.

Variations You Can Try

• Mustard-seared: Before flipping, brush a thin layer of yellow mustard on the raw side. Flip and cook—adds tangy depth.
• Animal-style vibe: Add a spoonful of grilled onions between the patties and a drizzle of spread (mayo + ketchup + relish).
• Jalapeño kick: Scatter thin jalapeño slices on the patties after flipping, then add cheese on top.
• Different cheeses: Try American for melt, cheddar for bite, Colby-Jack for balance, or provolone for a milder stretch.
• Turkey or chicken: Use ground turkey or chicken and cook through fully. Add extra oil to prevent sticking.
• Onion-smash: Place a small mound of very thinly sliced onions on the raw beef ball before smashing. The onions sear into the patty.

FAQ

What exactly is the Flying Dutchman?

It’s a minimalist burger: two beef patties and two slices of American cheese, melted together with no bun, lettuce, or tomato. It’s all about the meat, cheese, and griddled flavor.

What beef blend works best?

An 80/20 blend (80% lean, 20% fat) gives the juiciest result and best crust.

You can use 85/15 if you prefer leaner, but add a touch more oil.

Can I make it on a griddle or grill?

Yes. A flat-top griddle is perfect. For a grill, use a cast-iron skillet or griddle plate on top so you can smash and keep the juices from dripping away.

Do I have to use American cheese?

No, but it melts the smoothest.

Processed American is closest to the original experience. If substituting, pick a good melter like mild cheddar, Colby, or Monterey Jack.

How thin should I smash the patties?

Aim for about 1/4 inch thick. Thin patties cook fast and develop crisp edges while staying juicy inside.

Can I make them ahead?

You can pre-portion the beef balls and dice the onions ahead of time.

For the best crust, smash and cook to order. Reheating works, but you’ll lose some crispness.

How do I keep the patties from sticking?

Preheat the pan well, add a light oil film, and don’t try to flip too early. Once a crust forms, the patties release more easily.

Is there a sauce that matches the In-N-Out style?

Mix 2 tablespoons mayo, 1 tablespoon ketchup, and 2 teaspoons sweet relish.

Add a tiny splash of vinegar and a pinch of paprika if you like.

What sides go well with this?

Crispy fries, a simple green salad, sautéed veggies, or roasted broccoli. If you want to keep it low-carb, try cucumber slices or coleslaw.

Can I make it spicier?

Absolutely. Add chili flakes to the patties, top with pickled jalapeños, or swipe on a spicy mayo.

Final Thoughts

This Copycat In-N-Out Flying Dutchman Recipe captures everything people love about the original: fast, beefy, and gloriously melty.

With a hot pan, thin patties, and just the right amount of seasoning, you’ll get that craveable crust and cheese pull at home. Keep it simple, or load it with onions and a little spread. Either way, it’s a quick, satisfying meal that proves simple can be spectacular.