The Michigan Olive Burger

By James Kimble April 26, 2025 5 mins read 9 Views

The Michigan olive burger is a beloved regional specialty, particularly associated with Lansing, Michigan. My version starts with a smash burger patty, topped with cheese and a pimento-stuffed green olive and mayonnaise sauce.

The Michigan olive burger is a fantastic twist on the traditional American-style burger. It’s also perfect for green olive lovers. This burger can be made one of three ways: with a normal sized patty, as a loose-meat sandwich, or cooked smash burger style. It is topped hot with Swiss or American cheese, green olive sauce, and classic ingredients like onion, lettuce, tomato, and pickles.

Origin Story of the Michigan Olive Burger

The exact origin is up for debate, but the consensus is that the olive burger originated in Michigan anywhere between the 1920s-1950s. Again, the details are murky! Weston’s Kewpee Sandwich Shoppe in Lansing, Michigan, is credited with popularizing this burger. Kewpee is a Midwestern burger joint that dates back to 1923. Although it is not exclusive to Michigan, the Lansing location has offered the olive burger the longest. This unique burger has since gained popularity and can now be found in other Midwestern cities, as well as on menus in Texas and various states nationwide. There is even an olive burger festival!

Why Green Olives?

No one knows exactly why green olives were chosen, but several factors may have contributed to their use, including availability, their rich, briny flavor, and to offset meat rationing. Regardless of the reason, know that the green olive sauce is surprisingly delicious! It might sound like an unusual combination, but it has a creamy, sharp cheese flavor.

Do I Have to Use Olives?

If you like the concept of this burger but aren’t fond of green olives, consider swapping them out with chopped pepperoncini peppers or chopped pickles. For an extra spicy kick, try using pickled jalapenos. Don’t forget to use the brine to help thin out the sauce.

Ingredients

1 1/2 pounds of ground beef (80/20)
Salt and black pepper
6 slices American or Swiss cheese
6 brioche or potato buns
For sauce:
1 cup mayonnaise (Dukes, Hellman’s, Best Foods, Kraft, etc.)
1/2 cup pimento-stuffed green olives, chopped (add more if you’d like)
1 tablespoon olive brine

Making the Olive Sauce

olive-burger-sauce-ingredients — derrickriches.com

Traditionally, the olive sauce is made a bit runny. I like it creamy, so I do not use a lot of brine for this recipe. The creamier topping stays in place better on the burger. Feel free to use more brine for a looser sauce. Or, try it both ways to see which one works better for you.

Chop the green olives into smaller pieces. See photos for reference.
Combine the mayonnaise, chopped olives, and olive brine in a medium bowl. Cover with plastic wrap, and place it in the refrigerator until ready to serve.
Please note that you can alter the sauce however you see fit. Add a little black pepper, garlic powder, or fresh herbs. Make it your creation, and have fun with it!

How to Make the Michigan Olive Burger

Heat a griddle pan on your grill at 400 degrees F, or preheat your Blackstone griddle.
Form the ground beef into 6 equal-sized balls.
Once your griddle is nice and hot, place the balls on the griddle and smash them down using a smash burger press or a thick metal spatula.
Season the patties with salt and black pepper, and cook them for 2-3 minutes until browned.
Carefully flip the burgers over and continue cooking for 2-3 more minutes, or until they are cooked through.
Add 1 slice of cheese to each beef patty and cook for an additional 1 minute.
Remove the burgers and set them aside on a clean tray.
Toast the the buns until lightly browned.
Assemble: Place the patties cheese side up on the bottom bun, then add a good-sized dollop of olive sauce on top and cover it up with the top bun. You can also arrange your favorite toppings (lettuce, tomato, onion, etc.) after adding the sauce.

Storing Leftovers

Store the leftover burger patties and olive sauce in separate containers in the refrigerator for up to 4 days. Reheat the patties in the microwave. You can freeze the patties for up to 2 months, but do not freeze the sauce.

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