Double Agent Recipe
This conduit of disinformation occurs on rye bread with secret sauce, sweet caramelized onions, and American & Swiss cheese accents.
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Ingredients
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Burger Patties
Caramelized Onions
Secret Sauce
Assembly & Cheese
Method
Burger Patties
Form and season patties
Divide the ground beef into two equal portions (for 2 burgers). Gently form each into a patty about 4 inches in diameter and roughly 3/4 inch thick, taking care not to overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking. Season both sides evenly with 1.5 tsp kosher salt and 1/2 tsp black pepper per side (total listed salt/pepper is for both patties).
Cook patties
Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl. Place patties in the pan (do not overcrowd). Cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip and cook 2-3 minutes for medium (adjust time for desired doneness). During the last 60 seconds of cooking, layer one American slice on each patty and then a Swiss slice (or split: American on one side, Swiss on the other—see plating preference). Cover pan with a lid or tent with foil briefly to melt cheese. Transfer patties to a plate and tent to rest 3 minutes.
Caramelized Onions
Sweat and caramelize
While patties cool a bit, melt 1 tablespoon butter with 1 teaspoon olive oil in a medium skillet over medium-low heat. Add the thinly sliced onions and sprinkle 1 teaspoon granulated sugar and 1 teaspoon kosher salt over them. Cook gently, stirring or scraping the pan every 3-5 minutes, for 20-30 minutes until onions are deeply golden and sweet. If they begin to stick or dry, add a tablespoon of water to deglaze. In the last 2 minutes, stir in 1 teaspoon apple cider vinegar to brighten flavor. Remove from heat and keep warm.
Secret Sauce
Combine 1 tablespoon mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon ketchup, 1 teaspoon dill pickle relish, 1 teaspoon smoked paprika, 2 dashes hot sauce, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper in a small bowl. Whisk until smooth and taste; adjust any components to preference (more relish for tang, more mayo for creaminess). Chill briefly if making ahead.
Assembly & Toasting
Toast rye bread
Melt 1 tablespoon butter in a clean skillet over medium heat. Place rye slices butter-side down and toast 1-2 minutes until golden and crisp. Flip briefly (15-30 seconds) to warm the top, then remove.
Build the Double Agent
Spread about 1 tablespoon of the secret sauce evenly across two toast slices (these will be bottoms). Place the cheese-topped burger patty on each sauced slice. Pile 1/2 cup caramelized onions over each patty. If using, add a few slices of dill pickle on top of the onions. Spoon an additional 1 teaspoon of sauce onto the inside of the top rye slice, then close the sandwich. Press gently and let sit 1 minute so flavors meld.
Serve
Cut sandwiches in half on the diagonal if desired and serve immediately while cheese is melty and onions are warm. Estimated serving size: makes 2 sandwiches.