Michigan

Olive Burger

Born in 1920s Grand Rapids, the Olive Burger is Michigan's most beloved regional specialty. A juicy beef patty topped with a creamy, tangy spread of chopped green olives and mayo. It's a taste unique to the Great Lakes State.

⏱ Total 25min 🍴 Serves 4 ⭐ Michigan Original 🍏 Since 1923

Equipment Needed

🍳 Cast Iron Griddle
🥣 Mixing Bowl
🔪 Sharp Knife
🍴 Spatula

Instructions

1

Make the olive sauce: Drain the olives well and finely chop them - you want small pieces but not a paste. A quick pulse in a food processor works, but hand-chopping gives better texture.

Tip: Use Spanish-style green olives with pimentos for the most authentic Michigan flavor.
2

Combine the sauce: In a bowl, mix the chopped olives with mayonnaise, olive brine, garlic powder, and white pepper. Taste and adjust seasoning. Refrigerate until ready to use - the flavors develop as it sits.

3

Form the patties: Divide the ground beef into 4 equal portions. Gently shape into patties about 1/2 inch thick. Make them slightly larger than your buns as they'll shrink while cooking. Press a dimple in the center.

4

Season the beef: Season both sides of the patties generously with salt and pepper. Let them rest at room temperature for 5-10 minutes.

5

Heat the griddle: Heat a cast iron griddle or skillet over medium-high heat until smoking hot. A proper sear is essential for that classic diner-style crust.

6

Cook the burgers: Place patties on the hot surface. Cook for 3-4 minutes without moving until a dark crust forms. Flip and cook another 3-4 minutes for medium. Don't press down on the patties!

Tip: Michigan diners traditionally cook their olive burgers well-done on a flat-top griddle. Adjust cooking time to your preference.
7

Toast the buns: Butter the cut sides of the buns and toast them on the griddle until golden brown, about 1-2 minutes.

8

Assemble: Place the cooked patty on the bottom bun. Top generously with the olive sauce - don't be shy, this is what makes the burger! Add onion and pickles if desired. Cap with the top bun.

9

Serve Michigan style: Serve immediately with a side of extra olive sauce for dipping. Classic accompaniments include crinkle-cut fries, coleslaw, or onion rings.

💡 Pro Tips & Variations

  • Olive variety matters: Green manzanilla olives with pimentos are traditional. Avoid kalamata or black olives - they're too strong and change the character completely.
  • Make sauce ahead: The olive sauce tastes even better the next day after the flavors meld. Make it up to 3 days in advance.
  • Visit the original: Mr. Fables in Grand Rapids claims to have invented the olive burger in 1923. Worth a pilgrimage!
  • Add cheese: While not traditional, some Michigan joints add American cheese. The mild flavor doesn't compete with the olives.
  • Sauce consistency: Some prefer chunky olive sauce, others like it smooth. Experiment to find your ideal texture.
  • Spread it on everything: Leftover olive sauce is amazing on sandwiches, as a dip, or mixed into tuna salad.
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