The Michigan Olive Burger is a mouthwatering creation that perfectly balances savory beef with a creamy, tangy olive topping. This beloved regional favorite is a staple in diners and roadside restaurants across Michigan, where it has achieved near-legendary status. The secret lies in its rich topping — a mix of chopped green olives and mayonnaise — which adds a burst of briny flavor to every juicy bite.
Michigan Olive Burger:
Unlike typical burgers, the Michigan Olive Burger isn’t about ketchup or mustard. Instead, it’s about that unforgettable olive-mayo blend that enhances the burger’s flavor with a salty, creamy punch. Whether enjoyed with fries or a cold soda, this burger delivers a uniquely satisfying experience that keeps fans coming back for more.
History of Olive Burger:
The origins of the Michigan Olive Burger trace back to the 1920s or 1930s in Lansing, Michigan. The most popular story credits the Kewpee Hotel Hamburgers restaurant — a small burger chain that inspired Wendy’s — with inventing the olive-topped delight. The recipe quickly spread throughout Michigan, becoming a diner classic and a symbol of local comfort food culture. Today, the Olive Burger is proudly served in countless Michigan eateries, each adding its own twist to the iconic topping.
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Michigan Olive Burger – A Creamy, Tangy Twist on a Classic Burger
Ingredients
- 1 lb ground beef (80/20 blend)
- Salt and black pepper, to taste
- 4 hamburger buns, toasted
- 1 cup green olives, finely chopped
- ½ cup mayonnaise
- 1 tsp olive brine (optional, for extra tang)
- Lettuce, tomato, and onion (optional for topping)
- Cheese slices (optional – American or Swiss work best)
Instructions
- In a bowl, mix the chopped green olives, mayonnaise, and olive brine. Set aside.
- Shape the ground beef into 4 equal patties. Season both sides with salt and pepper.
- Heat a skillet or grill to medium-high heat. Cook patties for 3–4 minutes per side or until desired doneness.
- Toast the burger buns lightly on the grill or in a pan.
- Assemble: Place the burger patty on the bun, top with a spoonful of olive-mayo mixture, and add optional toppings like lettuce or cheese.
- Serve hot with fries or chips for the full Michigan experience.
Notes
- Use high-quality green olives for the best flavour.
- The olive mixture can be made ahead and stored in the fridge for up to 3 days.
- Add olive brine for extra saltiness and tang.
- Toasted buns prevent sogginess from the creamy topping.
- Serve immediately for the best taste and texture.
Tips for Michigan Olive:
- Use 80/20 beef: It ensures a juicy, flavorful burger.
- Don’t overmix the beef: Keeps patties tender and juicy.
- Chill the olive mixture: Enhances flavor and consistency.
- Experiment with cheeses: Swiss or provolone adds a creamy depth.
- Try turkey or veggie patties: For a lighter or vegetarian version.
FAQs for Burger:
Q: What kind of olives are used in a Michigan Olive Burger?
Typically, green pimento-stuffed olives are used for their salty, tangy flavor.
Q: Can I use black olives instead?
You can, but it will change the taste — green olives provide the traditional flavor.
Q: Where did the Olive Burger originate?
It’s believed to have originated in Lansing, Michigan, around the 1930s.
Q: Can I make the olive topping dairy-free?
Yes, simply use vegan mayo or Greek yogurt as a substitute.
Q: What sides go well with Olive Burgers?
Crispy fries, onion rings, or coleslaw complement the burger perfectly.
Conclusion:
The Michigan Olive Burger is more than just a burger — it’s a taste of Midwest tradition. With its juicy beef patty and signature olive-mayo topping, it delivers a unique blend of salty, creamy, and savory flavors that’s impossible to forget. Whether you’re a Michigan native or just a food lover, this regional favorite deserves a spot on your burger menu.