Flying Dutchman Burger Nachos

What if.... we turned In-N-Out's Flying Dutchman burger into nachos

15 minutes prep

25 minutes cook

Serves 2

Twisted

Screenshot 2026-02-27 at 12.03.18 Large.jpeg

Ingredients

Onion nachos:

2-3 large white onions, very thinly sliced or mandolined into round

60 gparmesan, grated

120 gcheddar, grated

½ tspsmoked paprika

6 guinduilla chillies, finely chopped

Burger topping:

400 gbeef mince

1 tspsalt

½ tspblack pepper

½ tspgarlic granules

½ tsponion granules

1 tspWorcestershire sauce

3-4 tbspburger sauce

5 large pickles, finely chopped

6 guinduilla chillies, finely chopped

black pepper, to taste

Golden onion crisps baked with cheddar and Parmesan, broken into shards and piled high with seasoned beef mince, pickles, burger sauce and hot guindilla chillies.

Method

Preheat the oven to 190°C fan and line a large baking tray with greaseproof paper. Slice your onions very thinly using a sharp knife or even better, a mandolin.

Mix the cheddar, Parmesan, smoked paprika and a good crack of black pepper together, then scatter evenly over the lined tray to form a thin layer. Spread the thinly sliced onions evenly over the cheese in a single layer, separating the strands so they aren’t piled up.

Bake for 20–30 minutes, rotating the tray halfway through, until the cheese is deep golden and crisp at the edges and the onions are soft and lightly caramelised. Leave to cool completely on the tray until firm.

While the onion base bakes, cook the beef mince in a hot frying pan, breaking it up well. Once browned and slightly crispy at the edges, season with salt, pepper, garlic granules, onion granules and Worcestershire sauce, then cook for another minute. Remove from the heat.

Once fully cooled, lift the onion-cheese sheet from the tray and break it into rough shards.

Layer the onion crisps onto a serving plate, spoon over the hot beef, then finish with burger sauce, diced pickles and sliced guindilla chillies. Serve immediately.