Deluxe Olive-Stuffed Burgers
This recipe is a mid-Michigan favorite. It just came up on our radar and is delicious. The olives go inside the ground beef but,
you can always top the burger with more in place of pickles.
Serve with Vernor’s or Red Pop for a pure Michigan treat.
Ingredients
- 2 pounds ground beef
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ cup sliced green olives
- 4 slices Cheddar cheese
- 4 hamburger buns, split and toasted
- ¼ cup mayonnaise
- 4 tomato slices
- 4 onion slices
- 4 leaves lettuce
Directions
- Preheat grill for medium heat and lightly oil the grate.
- Combine ground beef, garlic powder, and black pepper in a bowl; mix until well combined.
Press into 8 equal hamburger patties 1/4-inch thick. Place 1 tablespoon olives in the center of
4 patties. Top with remaining patties; pinch edges to seal.
- Grill patties until no longer pink in the center, 6 to 8 minutes per side. An instant-read
thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Top each with 1 slice Cheddar cheese; remove from grill.
- Place each patty on a bun; top with 1 tablespoon mayonnaise, 1 tomato slice,
1 onion slice, and 1 lettuce leaf.
For those who want the olives as a topping, here’s the recipe:
INGREDIENTS
-
One 5.7 oz. jar of Manzanilla olives with pimientos. Rinsed, drained and patted dry.
-
1/4 cup mayonnaise
-
1/8 tsp. ground black pepper
DIRECTIONS
-
- Rinse, drain and pat dry the green Manzanilla olives.
- Place the olives in a small food processor. Pulse 5-7 times until the olives are roughly chopped. You can also do this step using a knife and cutting board.
- Transfer the chopped olives to a small mixing bowl and add the mayonnaise and pepper. Mix thoroughly.
- Store in the refrigerator until ready to serve.
- Top burgers with olive sauce and enjoy.
