Michigan Olive Burger Recipe

Behind the Recipe

The Michigan Olive Burger is a regional classic that’s beloved across the Mitten State. What sets it apart from other burgers? A juicy beef patty topped with a creamy, tangy olive sauce that delivers a burst of briny flavor in every bite. This unique topping—typically made with chopped green olives and mayo—is both salty and savory, pairing perfectly with a thick, grilled burger. Originally popularized in diners around Lansing and Grand Rapids, the olive burger has earned its spot as a Michigan icon. It’s messy, delicious, and unforgettable.

Why You’ll Love This Recipe

Regional Twist: A burger you won’t find just anywhere. Easy to Make: No fancy techniques or equipment needed. Briny and Bold: Green olives bring a salty bite that cuts through the richness. Crowd-Pleaser: Great for grilling nights, cookouts, or burger enthusiasts. Customizable: Adjust the olive-mayo ratio or add toppings like lettuce and tomato.

Ingredients

For the Olive Sauce

Green olives (stuffed or plain, finely chopped)
Mayonnaise
Splash of olive brine
Black pepper (to taste)

For the Burgers

Ground beef (80/20 for juiciness)
Salt and pepper
Burger buns
Lettuce (optional)
Tomato slices (optional)
Onions (optional)
Cheddar or Swiss cheese (optional)

Instructions

Step 1: Make the Olive Sauce

In a bowl, combine the chopped green olives with mayonnaise and a small splash of olive brine. Stir until well mixed. Add black pepper to taste. Set aside in the fridge while the burgers cook.

Step 2: Form the Patties

Divide the ground beef into equal portions and gently shape into patties. Season both sides with salt and pepper.

Step 3: Cook the Burgers

Grill or pan-fry the patties over medium-high heat until they reach your desired doneness. Add cheese during the last minute of cooking, if using.

Step 4: Toast the Buns

Lightly toast the burger buns on the grill or in a skillet until golden brown.

Step 5: Assemble the Burgers

Place a patty on each bottom bun, then top generously with the olive mayo mixture. Add lettuce, tomato, and onion if desired. Cap with the top bun and serve immediately.

Serving Suggestions

Serve these burgers with classic diner sides like fries or onion rings. A cold root beer or crisp lager makes a perfect pairing. Add pickles or chips on the side for extra crunch. Serve on toasted brioche buns for a richer twist.

Tips for Success

Use Good-Quality Olives: Pimento-stuffed or Spanish green olives work best. Chop Finely: Small pieces mix better and don’t overpower each bite. Don’t Overwork the Meat: Keep the patties tender by shaping them gently. Rest the Sauce: Letting the olive sauce sit in the fridge for a bit helps meld the flavors. Use Juicy Beef: An 80/20 beef-to-fat ratio makes a big difference in flavor.

Recipe Variations

Make It Spicy: Add chopped jalapeños to the olive mix. Greek-Inspired: Mix in crumbled feta and oregano. Lighten It Up: Use turkey burgers and Greek yogurt instead of mayo. Add Bacon: Smoky bacon adds another layer of savory. Go Gourmet: Use artisan buns and top with arugula and heirloom tomato.

Frequently Asked Questions

1. What kind of olives should I use?

Green olives, especially pimento-stuffed ones, are traditional. Their briny flavor is what gives the olive burger its signature taste.

2. Can I make the olive sauce in advance?

Yes, and it’s even better if made a few hours ahead. Store in the fridge for up to 3 days.

3. What’s the best cheese to pair with this burger?

Cheddar, Swiss, or provolone all work well. Choose a cheese that melts nicely and doesn’t overpower the olives.

4. Is this burger served with ketchup or mustard?

Typically, no. The olive sauce is the star. But you can customize it to your taste.

5. Can I use black olives instead of green?

You can, but it will change the flavor significantly. Green olives are traditional and offer the right briny punch.

6. How do I keep the burger from getting soggy?

Toast the bun and serve immediately after assembling. You can also spread a little olive sauce on the top bun only.

7. Is this burger served hot or cold?

The burger patty should be hot and freshly cooked. The olive sauce is served cold or at room temp.

8. Can I use plant-based patties?

Yes, it works well with veggie or vegan patties. Just be sure to choose a plant-based mayo if keeping it vegan.

9. Where did the olive burger originate?

The olive burger is a Michigan specialty, particularly associated with the Grand Rapids and Lansing diner scene.

10. How can I make it even more “Michigan”?

Serve it with Better Made potato chips, use local Michigan beef, or pair with a Michigan craft beer.

Conclusion

The Michigan Olive Burger is more than just a quirky regional recipe—it’s a savory, bold, and downright craveable take on the classic hamburger. With its juicy beef patty and tangy olive sauce, this burger hits all the right notes: salty, creamy, satisfying. Whether you’re a lifelong fan or a curious newcomer, it’s worth firing up the grill to try this Midwest favorite. Make it your own with toppings or keep it classic—you’ll be surprised at how addictively delicious one humble condiment can be.

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