Mom's Favorite Olive Burgers
When she was in her 80s, my mom would reminisce about olive burgers at Coney Island. I used her instructions to make one and ended up pleasing both of us.
When she was in her 80s, my mom would reminisce about olive burgers at Coney Island. I used her instructions to make one and ended up pleasing both of us.
- 1 pound ground beef
- 1/4 teaspoon onion powder
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 2 teaspoons worcestershire sauce
- 2 teaspoons reduced-sodium soy sauce
- 1/2 cup sliced green olives with pimientos drained
- 1/4 cup miracle whip
- 1 tablespoon stone-ground mustard
- 4 hamburger buns toasted
- 1/4 cup crumbled feta cheese optional
- bibb lettuce leaves optional
- Carbohydrate 40.3842651154165 g
- Cholesterol 100.04023415327 mg
- Fat 29.8204536934105 g
- Fiber 1.66287774644827 g
- Protein 30.6619539257557 g
- Saturated Fat 11.3238415343252 g
- Serving Size 1 1 servings. (218g)
- Sodium 796.624176019441 mg
- Sugar 38.7213873689682 g
- Trans Fat 5.7784696071891 g
- Calories 558 calories
Step-by-step
- In a large bowl, combine beef, soy sauce, Worcestershire, garlic powder and onion powder, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties, indenting the center slightly.
- Melt butter in a large nonstick skillet; cook burgers over medium heat until a thermometer reads 160degrees, 4-6 minutes on each side.
- Meanwhile, in a small bowl combine olives, Miracle Whip and mustard. Serve burgers on buns with olive mixture. If desired, top with feta cheese and lettuce.
Regional tavern burgers topped with chopped green olives and mayonnaise-based sauces gained popularity in mid-century Michigan diners, specifically originating in mid-Michigan lunch counters before spreading statewide. This regional specialty marries the savory umami of seared beef with the distinct salinity and crunch of brine-cured green olives. The flavor profile relies on high-sodium condiments like soy sauce and Worcestershire sauce to season the interior of the beef without requiring excess dry salt.
Forming the beef into uniform half-inch thick rounds requires minimal handling to prevent dense, rubbery patties. Pressing a shallow dimple into the center of each raw disk prevents the meat from swelling into an irregular sphere as the proteins contract over heat. Ground beef cooked in a skillet must reach an internal temperature of 160 degrees Fahrenheit to ensure food safety according to USDA guidelines, which takes roughly four to six minutes per side over medium heat.
Creating the signature topping requires finely chopping pimiento-stuffed green olives so they distribute evenly throughout the creamy spread rather than sliding off the warm meat. Combining the olives with prepared mustard and a creamy base balances the sharp tang of the brine against the rich fats of the beef and butter. Toasting the hamburger buns in a dry skillet creates a structural barrier that prevents the soft bread from absorbing moisture too quickly.
Budget-friendly ground chuck or regular ground beef works well here because the rendered fat keeps the mixture moist during searing in a nonstick pan. Substitutions require no special adjustments; standard mayonnaise can replace the emulsified spread in the olive mixture without altering the final texture. Storing leftover cooked patties in an airtight container in the refrigerator for up to three days allows for quick assembly later in the week.
