Flying Dutchman Chopped Wrap

This post may contain affiliate links. If you buy through them, I may earn a small commission at no extra cost to you. Learn more.

A viral take on an American classic. Smashed beef patties, caramelized onions, American cheese, pickles and a copycat In-N-Out burger sauce, all chopped together, wrapped up and toasted until crispy. If you can’t get your hands on an In-N-Out burger, this is a must try. Makes 3 large wraps in about an hour.

Watch me make it

Why you’ll love this Flying Dutchman chopped wrap

• In-N-Out vibes at home. Smash burgers, caramelized onions and a copycat burger sauce, no drive-thru needed.
• Crispy smash burger crust. A very hot skillet and a hard smash give you those dark, crispy edges.
• Sweet, jammy onions. Low and slow caramelized onions add deep flavor to every bite.
• Feeds a crowd. One batch makes 3 large wraps.

What you need for a Flying Dutchman chopped wrap

• 80/20 ground beef: Divided into loose 4-ounce balls and smashed thin for maximum crust.
• American cheese: One slice per patty, melted right on the skillet.
• Onions: Sliced and caramelized low and slow until deep golden brown.
• Pickles: Chopped, for the board and the sauce.
• Copycat In-N-Out sauce: Mayo, ketchup, mustard, vinegar, chopped pickles and pickle juice.
• Lettuce: Shredded, for the base of the chop.
• XL tortillas: Warm them first so they’re soft and easy to fold.

How to make the copycat In-N-Out sauce

Whisk together the mayo, ketchup, mustard, vinegar, chopped pickles and pickle juice in a small bowl. Season with salt and pepper and set it aside while you cook.

How to make a Flying Dutchman chopped wrap

1. Caramelize the onions low and slow over medium-low heat until soft and deep golden brown.
2. Make the sauce and set it aside.
3. Smash the burgers: smash 4-ounce balls of beef flat on a very hot skillet, season with salt and pepper, and cook about 2 minutes until a deep crust forms. Flip, add cheese, and cook until melted.
4. Chop it all together on a cutting board: lettuce, patties, caramelized onions and pickles, drizzled with the sauce.
5. Wrap it and toast it in a pan a couple of minutes per side until golden and crispy.

Pro tips

• Don’t rush the onions. Low and slow is what gets them soft, sweet, and deep golden brown.
• Smash right away. Smash the beef balls flat as soon as they hit the skillet to get that crispy crust.
• Don’t skip warming the tortilla. A cold tortilla will crack and rip when you try to roll it.

What you’ll need

• A large pan for the onions
• A cast-iron skillet or griddle
• A spatula or burger press
• A small bowl for the sauce
• A cutting board and knife

See the gear I cook with on my Shop page.

Flying Dutchman chopped wrap FAQ

What is a Flying Dutchman?

It’s a burger from the In-N-Out secret menu. This wrap takes those flavors (smashed beef patties, American cheese, onions and burger sauce) and chops them into a toasted tortilla.

How long does it take to caramelize onions?

Plan on most of your cook time for the onions. Keep the heat medium-low and stir occasionally until they’re soft and deep golden brown. Don’t rush them.

Can I make the sauce ahead?

Yes. Whisk it together first and keep it in the fridge until you’re ready to assemble.

Flying Dutchman Chopped Wrap

A viral take on an American classic. Smashed beef patties, caramelized onions, American cheese, pickles and a copycat In-N-Out burger sauce, chopped together and toasted in a tortilla until crispy.

Print Recipe Pin Recipe

Cook Time 1 hour hr

Total Time 1 hour hr

Servings: 3 large wraps

Ingredients Equipment Method Notes

Ingredients

  

Smash Burgers

• 2 lbs 80/20 ground beef
• 8 slices American cheese
• salt and pepper

Copycat In-N-Out Sauce

• 1/2 cup mayonnaise
• 3 tbsp ketchup
• 1 tbsp mustard
• 1 tsp vinegar
• 2 tbsp pickles chopped
• 1 tsp pickle juice
• salt and pepper to taste

Assembly

• 3 XL tortillas
• 1 head lettuce
• 1/2 cup pickles chopped
• 2 onions sliced

Equipment

• Large pan for the onions
• Cast-iron skillet or griddle
• Spatula or burger press
• Small bowl for the sauce
• Cutting board
• Knife

Method

 

Caramelize the onions

1. Slice the onions and add them to a pan over medium-low heat.
2. Cook low and slow, stirring occasionally, until soft and deep golden brown.
3. Set aside.

Make the sauce

1. In a small bowl, whisk together the mayo, ketchup, mustard, vinegar, chopped pickles, and pickle juice.
2. Season with salt and pepper and set aside.

Make the smash burgers

1. Divide the ground beef into small loose balls, about 4 ounces each.
2. Heat a cast-iron skillet or griddle over high heat until very hot.
3. Place the beef balls on the skillet and immediately smash them flat with a spatula or burger press.
4. Season with salt and pepper.
5. Cook for about 2 minutes until a deep crust forms.
6. Flip, top each patty with American cheese, and cook another 1–2 minutes until melted.

Assembly

1. Shred the lettuce and lay it down on a cutting board.
2. Add the smashed patties, caramelized onions, and pickles on top of the lettuce.
3. Drizzle with the burger sauce.
4. Chop it all up together with a knife until it’s fully mixed and bite-sized.
5. Warm your tortilla so it’s soft and easy to fold, then scoop the mixture into the middle.
6. Fold in the sides, roll it up tight, and toast it in a pan a couple of minutes per side until golden and crispy.

Notes

Don’t rush the onions. Low and slow is what gets them soft, sweet, and deep golden brown.

Smash right away. Smash the beef balls flat as soon as they hit the skillet to get that crispy crust.

Don’t skip warming the tortilla. A cold tortilla will crack and rip when you try to roll it.

About Dom

Hey, I’m Dom. This is where I share the weeknight dinners I actually make, from chop wraps to soups and game-day food. More about me.

• Instagram
• TikTok
• Facebook
• YouTube