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What’s a Flying Dutchman? Well, there’s a trend going around where people think of different ways to eat a burger, such as in a tomato bun or wrapped in lettuce. These new ideas have been taking over the menus of every restaurant in California — the state of keto and yoga. So when someone decided to use an onion as a bun, it took the food world by storm, creating what we now call the Flying Dutchman.
I decided to go with a smash burger idea so that I can do a double patty. It’s more fun, and I like the crispy edges the burger gets. You can make whatever type of burger you like. Creating the bun was the hard part; I had to make sure that it doesn’t fall apart when cooking or while eating. I realized that if you cut the onion not too thin yet not too thick and use a spatula to flip it when cooking, it doesn’t break. Putting the sauce directly on the onion helps serve as glue. Plus, the sauce is out of this world. If it does fall apart a bit, it’s okay, it still tastes amazing.
1/2 cup Gefen Light Mayonnaise
3 tablespoons Glicks Ketchup
2 tablespoons sweet relish
2 teaspoons sugar
1 teaspoon Gefen White Vinegar
pinch kosher salt
1 pound (450 grams) ground beef
Gefen Olive Oil, for frying
kosher salt, to taste
black pepper, to taste
2 large Spanish onions, peeled
Gefen Olive Oil, for frying
romaine lettuce
beef tomato, thinly sliced
sour pickles, thinly sliced
To prepare the sauce, combine all ingredients in a small bowl. Mix well. Place in the fridge for one hour before using to allow flavors to develop.
To prepare burgers, create balls out of the ground beef (about three inches each), using your hands. Place on Gefen Parchment Paper.
Heat a little olive oil in a 12-inch nonstick skillet over medium heat. Once hot, add four balls of ground beef.
Using the back of a metal spatula, press down each ball of meat separately, creating a patty. Season with salt and pepper.
Cook for two to three minutes, then flip the patty and season the other side. Cook for another two minutes. Remove from skillet and set aside. Repeat with the rest of the ground beef.
To prepare the onion bun, cut onions into large, round slices. (Each onion should make about four slices.) Make sure they stay intact.
Heat a nonstick skillet over medium heat. Add a drizzle of olive oil. Place four onion slices in the pan. Cook for five minutes.
Using a metal spatula, carefully flip the onion and cook for another four minutes. Remove from pan and set aside. Repeat with the rest of the onion slices.
To assemble the burger, place one cooked onion round on a piece of cut parchment or wax paper.
Top with some sauce, a burger patty, lettuce, tomato, pickles, another patty, and a little more sauce. Top with another onion round.
Wrap the parchment or wax paper around the assembled burger.
Photography by Menachem Goodman
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