I’m excited to share this version of the Flying Dutchman Burger—a juicy beef burger with bold flavor and a fun twist.
Why You’ll Love This Recipe
I love how this burger keeps things simple yet satisfying. It features quality ground beef, minimal seasoning, and a rich splash of Worcestershire sauce for depth. The result is a burger that’s full-flavored, easy to make, and perfect for when I’m craving something indulgent without a lot of fuss.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef (80/20 blend)
Salt and black pepper, to taste
1 tablespoon Worcestershire sauce (optional but adds great flavor)
Directions
I take the ground beef and form it into one large patty (or divide into smaller patties if preferred), making sure it’s at room temperature before cooking.
I season both sides of the patty with salt and black pepper.
Heat a skillet or grill to medium-high heat. Once hot, I add the patty and cook until it’s well browned on the bottom, then flip and cook the other side to my desired doneness (about 3-4 minutes per side for medium, depending on thickness).
After flipping, I brush or drizzle the Worcestershire sauce onto the patty and allow it to cook with the second side—it adds a savory-umami note.
Once the burger is cooked through and resting for a minute, I serve it immediately—no bun necessarily required, but feel free to use one or serve it on a plate with your favorite sides.
Servings and Timing
This recipe makes one large burger (serving: 1 person) and takes about 15 minutes total (5 minutes prep, 10 minutes cook and rest).
Variations
I can divide the meat into two smaller patties for a “double” version if I want a more traditional burger size.
I might add slices of cheese during the last minute of cooking (cheddar, American, or provolone) to make it cheesier.
I could serve the burger with lettuce, tomato, onions, pickles, or swap the bun for large grilled onion slices for a lower-carb twist.
I can mix in other seasonings into the beef—such as garlic powder, smoked paprika, or a little mustard—if I’m feeling adventurous.
Storage/Reheating
If I have leftovers, I’m careful to store the burger patty separately from any fresh toppings or bun in an airtight container in the fridge. It’s best eaten within 2-3 days. To reheat, I wrap it in foil and warm it in a preheated oven (about 175 °C/350 °F) for 5-7 minutes, or I gently heat it in a skillet over medium heat until warmed through.
FAQs
What kind of beef blend is best?
I recommend an 80/20 blend (80% lean, 20% fat). That fat content helps keep the burger juicy and flavorful during cooking.
Do I really need Worcestershire sauce?
While the burger will still be good without it, I’ve found that adding 1 tablespoon of Worcestershire sauce brings extra savory complexity that takes it from good to great.
Can I make this ahead of time?
I can prepare the patty mixture ahead of time (seasoned and shaped) and refrigerate for up to a couple of hours before cooking. But I prefer to cook the patty fresh just before serving for best texture and juiciness.
What about the bun or no-bun choice?
If I want a classic burger feel, I’ll serve it in a bun. If I’m reducing carbs or just want something different, the patty alone or with large grilled onion slices works really well. The recipe is flexible.
How do I know when it’s done?
Since this burger is relatively simple, I’m watching for a good brown crust, then flipping once. For medium doneness, I aim for an internal temperature of about 63-68 °C (145-155 °F). If I don’t use a thermometer, I look for juices running clear and the center slightly pink.
Conclusion
I enjoy this Flying Dutchman Burger for its simplicity, flavor and flexibility. Whether I make it for a quick weeknight meal or a relaxed weekend treat, it delivers the satisfaction of a great burger without needing a long ingredient list or complicated technique. I hope you’ll give it a try and tweak it in ways that match your taste.
The Flying Dutchman Burger is a bold, bun-free burger made with a juicy ground beef patty seasoned with salt, pepper, and Worcestershire sauce. Simple, flavorful, and satisfying, it’s perfect for a quick, protein-packed meal.
Ingredients
1 pound ground beef (80/20 blend)
Salt and black pepper, to taste
1 tablespoon Worcestershire sauce (optional)
Instructions
Form ground beef into one large patty (or divide into smaller ones) and let it come to room temperature.
Season both sides of the patty with salt and black pepper.
Heat a skillet or grill to medium-high. Cook the patty until browned on one side, about 3–4 minutes.
Flip the patty and drizzle Worcestershire sauce over the top. Cook to desired doneness (another 3–4 minutes for medium).
Let rest for 1 minute, then serve immediately—plain or with sides, with or without a bun.
Notes
Use an 80/20 beef blend for juicier results.
Add cheese in the last minute of cooking for a melty topping.
Swap the bun with grilled onion slices for a low-carb version.
Customize with toppings like lettuce, tomato, or pickles.
Mix in extra seasoning like garlic powder or paprika for variety.
