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Author Notes: The first time I had an olive burger was at The Keyhole Bar in Mackinaw City years and years ago on the way to Michigan's Upper Peninsula. It was basically a patty of ground beef with a green olive and mayo topping. We both loved it and through the years have made versions of it often. A little research found that this type of burger is particularly popular in Western Michigan. My favorite version is this one with a combination of olives and a burger that is made with beef and pork. —inpatskitchen
Makes 4 burgers
For the olive topping
- 1 cup small pimiento stuffed green olives
- 1/2 cup small Kalamata olives, pitted
- 3/4 cup small ripe California olives, pitted
- 1 cup homemade or great quality commercial mayo
- Chop the olives coarsely by hand or place them in a mini food processor and pulse them until coarsely chopped.
- Reserve 1/2 cup of the olives and mix the rest with the mayo. Refrigerate the olive mayo mixture until ready to serve.
For the burgers and putting it all together
- 1 pound ground chuck
- 1/2 pound ground pork
- The half cup of chopped olives
- 1 teaspoon black pepper (coarse grind)
- The olive-mayo sauce
- 4 slices Swiss or Provolone cheese
- Lettuce leaves
- 4 of your favorite burger buns
- Combine the ground chuck, ground pork, the half cup of chopped olives and the black pepper. Shape into 4 patties and place on a pre heated grill over medium /high heat. Grill until cooked through. During the last minute or two of cooking, place a slice of cheese over each patty to melt a little. (alternatively there is no reason why you can't cook these on a griddle or frying pan...just melt a bit of butter and/or oil in the pan first)
- Slather some of the olive topping on each side of the cut buns. Place a burger and a little lettuce over and cover with the top bun.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat
- This recipe was entered in the contest for Your Best Burger Recipe