Flying Dutchman Beef Cheese Delight

The first time I saw someone order a Flying Dutchman at In-N-Out, I honestly thought they'd forgotten how to speak. Two beef patties, two slices of cheese, absolutely nothing else standing in their way. Then I tried making it at home on a Tuesday night when bread felt like too much effort, and suddenly it all made perfect sense.

My roommate walked into the kitchen while I was assembling these patties and asked why I was making cheese sandwiches with beef instead of bread. By the time I slid that first bite across the counter to him, he stopped asking questions entirely. We ate standing up, leaning against the counter, with juice running down our wrists and zero regrets.

Ingredients

• Ground beef: The 80/20 blend is crucial here because you need that fat rendering out to keep these patties juicy and flavorful
• American cheese: It melts into that perfect blanket-like consistency that only processed cheese can achieve, but cheddar works if you want sharper flavor
• Kosher salt: The larger crystals stick to the meat better than table salt and give you that perfect seasoned crust
• Freshly ground black pepper: Freshly cracked adds a bright heat that cuts through all that rich cheese and beef
• Butter or neutral oil: Creates that gorgeous brown crust on the patties and prevents sticking

Instructions

Form the patties:

Divide your beef into four equal portions and gently press them into thin patties, about 1/3 inch thick, being careful not to overwork the meat which can make them tough.

Season generously:

Sprinkle salt and pepper on both sides of each patty right before they hit the pan, because seasoning too early can draw moisture out of the meat.

Heat your skillet:

Get your pan or grill screaming hot over medium-high heat, then add the butter or oil until it shimmers and coats the bottom.

Sear the patties:

Lay those seasoned patties in the hot pan and let them develop a deep brown crust for 2 to 3 minutes before flipping.

Add 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 into perfect gooeyness.

Stack them up:

Take one cheesy patty and stack it with a plain patty, cheese side facing down, creating that beautiful molten cheese layer between the beef.

Add your extras:

Slip any toppings you want between the patties while the cheese is still melty so everything holds together.

Serve immediately:

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

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This became our go-to Friday night dinner after long weeks when cooking felt like too much work but we still wanted something that felt like a treat. Some nights we'd add grilled onions, other nights we kept it纯粹 just beef and cheese. Either way, it was always exactly what we needed.

Getting The Cheese Right

Timing is everything with that cheese slice. If you add it too early, it can separate or overcook, but too late and it won't melt properly. About 60 seconds before you plan to remove the patties from the heat is the sweet spot, and covering the pan with a lid for those final moments creates a steam effect that helps the cheese melt evenly without overcooking the meat.

Patty Thickness Secrets

I used to form thick, restaurant-style burgers at home and wondered why they took forever to cook through. The Flying Dutchman works best with thinner patties because they cook evenly and develop that gorgeous exterior crust while staying juicy inside. Plus, thinner patties means more surface area for seasoning and more opportunities for that cheese-to-meat ratio that makes this sandwich so incredible.

Make It Your Own

While the classic Flying Dutchman is beautifully simple, don't be afraid to experiment. Grilled onions add sweetness that cuts through the richness, while pickles bring the acid that balances all that fat. Some people swear by spreading mustard directly on the patties during cooking.

• Try pepper jack cheese if you want some heat without adding hot sauce
• Caramelized mushrooms make an incredible addition between the patties
• A Thousand Island drizzle over the top is like having secret sauce without the bun

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Sometimes the best things in life are just really good ingredients treated with respect and not overcomplicated. This burger is proof of that.

Recipe FAQs

→ What type of beef is best for this dish?

Use an 80/20 ground beef blend for optimal juiciness and flavor balance.

→ Can I substitute different cheeses?

Yes, American cheese works well, but Swiss or pepper jack can add a unique twist.

→ How should the patties be cooked to retain juiciness?

Cook patties on medium-high heat for 2-3 minutes each side until browned and cooked through without overcooking.

→ Are there any suggested toppings to complement the beef and cheese?

Pickles, tomato slices, caramelized grilled onion, and lettuce add freshness and texture.

→ Is this dish suitable for gluten-free or low-carb diets?

Yes, this dish is naturally gluten-free and low in carbohydrates, especially when served without traditional buns.