A Vegan Flying Dutchman Burger delivers all the smoky, cheesy, saucy satisfaction of a classic smash burger without the traditional bun. Think crispy-edged plant-based patties, sweet caramelized onion rounds, melted vegan cheese, tangy burger sauce and crunchy pickles stacked into one gloriously messy bite.
And honestly? The onion “bun” is the fun part.
This burger takes inspiration from the famous Flying Dutchman-style onion burger, where grilled onion rounds replace the conventional bread bun. The result is rich, savoury and seriously satisfying.
I’ve made this version specifically for home cooks who want big vegan burger flavour without complicated ingredients.
The trick is simple: cook the onions slowly enough to become tender and golden, then get the skillet properly hot before smashing the patties.
That contrast gives you everything I want from an easy vegan burger recipe — crisp edges, juicy centres, sweet onions and plenty of sauce.
Why This Vegan Flying Dutchman Burger Works So Well
The biggest mistake with homemade vegan burgers is expecting the patty to do all the work.
This recipe builds flavour in layers.
The plant-based patties bring savoury, smoky depth.
The onions add sweetness and a beautifully caramelised edge.
Vegan cheese brings the creamy, melty element.
Pickles cut through the richness with acidity and crunch.
Then comes the burger sauce.
That creamy, tangy sauce pulls everything together and makes the whole stack taste far more indulgent than the ingredient list suggests.
The real reason this recipe delivers is the cooking method.
Instead of cooking thick patties slowly, the vegan burger mixture is divided into loose portions and smashed thinly onto a hot skillet.
That creates more surface contact.
More contact means more browning.
And more browning means those irresistible crispy edges you expect from a proper vegan smash burger.
The onions are treated differently.
They need gentle heat so they become soft and caramelised without burning before the centre is tender.
That combination of high-heat patty cooking and slower onion cooking is what gives this vegan burger recipe its restaurant-style contrast.
Recipe Highlights
Serves
2 generous burgers
Prep Time
15 minutes
Cook Time
20–25 minutes
Total Time
35–40 minutes
Ingredients
For the onion “buns”:
- 1 large white or yellow onion
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon maple syrup
For the vegan patties:
- 12 oz / 340 g plant-based burger mince
- 1 tablespoon vegan Worcestershire-style sauce
- 1 tablespoon ground flaxseed
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon vegetable oil for cooking
For the burger sauce:
- ¼ cup / 60 g vegan mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 1 teaspoon yellow mustard
- 1 teaspoon pickle juice
- ¼ teaspoon garlic powder
- Pinch of smoked paprika
- Black pepper to taste
For assembling:
- 4 slices vegan cheese
- 8–10 dill pickle slices
- 2 tablespoons finely sliced lettuce, optional
- 1 tablespoon chopped fresh parsley, optional
How To Make The Vegan Flying Dutchman Burger
Start with the onions.
Slice the onion horizontally into four thick rounds, keeping the rings together as much as possible.
You want substantial onion rounds rather than thin slices.
They need enough structure to act as your bun.
Mix the olive oil, smoked paprika, garlic powder, salt, pepper and maple syrup.
Brush this mixture lightly over both sides of the onion rounds.
Heat a large skillet over medium-low heat.
Add the onions and cook gently for around 7–10 minutes.
Flip carefully.
Continue cooking for another 7–10 minutes until the onions are deeply golden, softened and slightly charred around the edges.
Don’t rush this step.
Beautifully caramelised onions are one of the reasons this vegan burger dinner tastes so special.
While they cook, make the sauce.
Simply stir the vegan mayonnaise, ketchup, relish, mustard, pickle juice, garlic powder, smoked paprika and black pepper together.
Taste it.
Want it tangier?
Add another splash of pickle juice.
Want more heat?
Add a pinch of chilli powder.
Set it aside.
Now make the patties.
Combine the plant-based mince with the vegan Worcestershire-style sauce, flaxseed, smoked paprika, garlic powder, onion powder, salt and pepper.
Mix gently.
Don’t overwork the mixture.
Divide it into four loose portions.
Roll each portion lightly into a ball.
Heat a clean skillet or griddle over medium-high heat.
Add the vegetable oil.
Place the burger portions into the hot pan and immediately press each one firmly into a thin patty.
Aim for roughly ¼-inch thickness.
The thinner edges are exactly what you want.
Cook for around 2–3 minutes until the underside develops a deeply browned crust.
Flip carefully.
Add a slice of vegan cheese to each patty.
Cook for another 1–2 minutes until the cheese becomes soft and glossy.
For the ultimate vegan burger patties, don’t keep flipping them.
Let the hot pan do its job.
Now assemble.
Place one caramelised onion round on each plate.
Add two cheesy vegan patties.
Spoon over plenty of burger sauce.
Add dill pickles.
Finish with the second onion round.
Press gently.
And prepare yourself for an extremely delicious mess.
The Secret To Better Vegan Burger Patties
Here’s my biggest tip.
Don’t pack the patties tightly.
A dense plant-based burger can become heavy and slightly rubbery.
A loose mixture pressed directly onto a hot skillet creates much better texture.
You also want the pan hot before the patties hit it.
That first contact is where the crispy crust develops.
For a high protein vegan burger, choose a plant-based mince with a strong protein profile and check the package nutrition information because protein levels vary dramatically between brands.
The onion rounds also deserve patience.
They are not just decoration.
They replace the bun and provide sweetness, moisture and structure.
Give them time to soften properly.
5 Pro Tips For A Seriously Good Vegan Flying Dutchman
1. Use the widest part of the onion.
The centre usually gives you the largest, strongest rounds.
Save the smaller pieces for another meal.
2. Keep the onion heat moderate.
Too much heat gives you dark edges with a crunchy centre.
You want tender, caramelised onions that still hold their shape.
3. Smash the patties once.
Press firmly when they first hit the skillet.
Then leave them alone until the underside has browned.
Constant pressing and flipping can make them lose their texture.
4. Add vegan cheese immediately after flipping.
The residual heat gives the cheese enough time to soften while the second side finishes cooking.
For an especially indulgent vegan cheese burger, use slices designed to melt rather than a firm block.
5. Wrap before eating.
This is not a dainty burger.
The sauce, melted cheese and caramelised onions are supposed to get gloriously messy.
A square of parchment paper underneath makes it much easier to pick up.
Easy Ways To Change It Up
Once you’ve mastered the basic recipe, this becomes a brilliant starting point for different vegan burger ideas.
Add jalapeños for heat.
Swap dill pickles for bread-and-butter pickles for extra sweetness.
Add crispy lettuce for freshness.
Try a smoky chipotle sauce instead of the classic burger sauce.
You could even add sautéed mushrooms for a deeper savoury flavour.
For a vegan burger dinner, serve it with crispy potato wedges, sweet potato fries or a sharp crunchy slaw.
For a lighter plate, pair the burger with a big chopped salad and pickles.
And if you’re building a full burger night, put the sauce in a small bowl for dipping.
Trust me.
You’ll want extra.
Nutrition Information
Approximate nutrition per burger, based on the quantities above and typical plant-based burger, vegan cheese and vegan mayonnaise products:
- Calories: approximately 690 kcal
- Protein: approximately 31 g
- Carbohydrates: approximately 34 g
- Fat: approximately 47 g
- Saturated fat: approximately 11 g
- Fibre: approximately 8 g
- Sugar: approximately 10 g
- Sodium: approximately 1,550 mg
Nutrition will vary depending on the specific plant-based mince, vegan cheese, mayonnaise and sauce ingredients used.
Imagine a towering Vegan Flying Dutchman Burger sitting on a dark rustic board.
The onion rounds are deeply caramelised with crisp, almost blackened edges.
Between them are two thin plant-based smash patties covered in glossy melted vegan cheese.
Pink burger sauce drips down the sides.
Dill pickles peek through the layers.
The lighting is moody, warm and dramatic, with every crispy edge and glossy sauce detail captured in sharp macro focus.
That is the kind of vegan burger aesthetic that makes people stop scrolling.
Why You’ll Make This Again
This is not one of those plant-based recipes where you feel like you’re making a compromise.
It gives you the experience you’re actually craving.
Crispy edges.
Sweet grilled onions.
Melted vegan cheese.
Tangy pickles.
Creamy burger sauce.
And a juicy, savoury centre.
Better still, the whole recipe comes together in around 40 minutes using everyday ingredients.
That makes it perfect for a quick Friday-night dinner, casual entertaining or an easy vegan burger night when everyone wants something fun.
The onion bun is the clever little twist that makes it memorable.
The smash technique is what makes it seriously satisfying.
And the sauce?
That’s what makes you reach for another bite.
Let’s Make Burger Night Better
Grab your skillet, slice those onions thick and get ready for one seriously indulgent plant-based burger.
This Vegan Flying Dutchman Burger is proof that a meat-free dinner can still be messy, crispy, cheesy, saucy and ridiculously satisfying.
Make it your own.
Add heat.
Change the sauce.
Load it with pickles.
Then share your creation and tell me what twist you added.
And if you love easy, creative plant-based recipes, join the newsletter for more delicious vegan burger recipes, quick dinner ideas and Pinterest-worthy recipes delivered straight to your inbox.
