When America’s most quintessential foods are on the table, too often the unassuming burger is the center of attention. Of the thousands of regional interpretations available, however, one off-the-radar item from the exact middle of the Midwest is left out of discussions: Michigan’s olive burger. This quirky and culturally driven sandwich has proceeded to develop an almost century-long history as one of the state’s finest culinary contributions to American heritage.
1. The Origins of the Olive Burger
Sloppy Bombay Joes
Sloppy Bombay Joes offer an exotic twist on the classic American sandwich, blending seasoned ground turkey with a vibrant, spiced tomato sauce. This easy-to-make dish incorporates aromatic ginger, garlic, and Indian spices like garam masala and cumin, enriched with pistachios, raisins, and a touch of cream. Served on toasted hamburger buns, it’s a flavorful, hearty meal with a unique sweet and savory profile.
Equipment
- 1 Medium Saucepan For the sauce
- 1 Large Skillet For the turkey mixture
- 1 Chef’s knife For dicing and mincing ingredients
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For stirring and breaking up turkey
Ingredients
Main
- 2 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- 1/2 serrano chile seeded and finely minced (save the other half for the turkey)
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1 15-ounce can tomato sauce
- 1 cup water
- 3 to 4 tablespoons vegetable oil
- Small handful shelled pistachios about 1/4 cup
- Small handful raisins about 1/4 cup
- 1 teaspoon cumin seeds
- 1/2 large white onion finely diced
- 1 red bell pepper seeds and membrane removed, finely diced
- 1/2 serrano chile seeds intact (don’t chop it up unless you like things spicy!)
- Kosher salt
- 1 pound ground turkey
- 1/2 teaspoon honey
- 1/4 cup half-and-half
- Small handful chopped fresh cilantro soft stems included
- 4 to 6 hamburger buns
Instructions
- Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
- Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.
- Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.
- Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.
- Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.
- Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!
Notes
For the sauce, ensure ginger and garlic are lightly browned to develop a deeper flavor profile without burning. Toasting the pistachios and raisins separately is crucial; it enhances their sweetness and nuttiness, and the raisins will plump up beautifully, adding a delightful textural contrast. Adjust the serrano pepper’s heat by removing it before serving or keeping it for a spicier kick. The addition of honey and half-and-half is key to balancing the vibrant spices and adding richness. Always garnish with fresh cilantro right before serving for a burst of fresh aroma.
In contradistinction to the American hamburger, which has a questionable point of origin, the olive burger has a richly documented past which can be traced straight back to its origins. It begins with Halo Burger, or Kewpee Hotel Hamburgers, in Flint, Michigan. Founded some time in the 1920s, Halo Burger began it all with this strange contraption by putting green olives and a meaty sauce, which often included olive brine as an extra flavoring, on beef patties.
This innovation was revolutionary for its time. Placing olives a Mediterranean food culture fixture in an old American burger was taboo. But the experiment caught on with Michiganders, fuelling a regional romance that has endured for nearly a century.
By the 1960s, other restaurants across the region featured olive burger versions on their menus, such as Olympic Broil in Lansing. These versions cemented the dish’s place as Michigan’s classic and attempted to prove its versatility. Across Flint and Grand Rapids, the olive burger was no longer a sandwich; it was a regional symbol.
2. What Makes an Olive Burger Unique
Olive Burger
This recipe creates a unique Olive Burger featuring a juicy beef patty on a toasted bun, generously topped with a distinctive blend of creamy cheese, sliced green olives, and olive juice. It’s a simple yet flavorful burger experience, ready in under 20 minutes, perfect for a quick and satisfying meal.
Equipment
- 1 skillet For cooking the burger and potentially toasting the bun
- 1 Mixing Bowl For preparing the olive topping
- 1 Spatula For flipping the burger
- 1 Whisk or fork For combining the olive topping ingredients
- 1 Measuring Spoons For precise measurement of olive juice
Ingredients
Main
- 6 ounces ground beef
- 1 hamburger bun toasted
- 1/4 recipe Olive Topping recipe follows
- 8 ounces cream cheese at room temperature
- 1 cup sliced green olives
- 3 ounces olive juice from jar
Instructions
- In a skillet over medium-high heat, cook the burger to desired doneness, 10 to 15 minutes for medium to well-done.
- Place the burger on the bun and top with olive topping.
Notes
Ensure cream cheese is at room temperature for a smooth, lump-free olive topping. The olive juice brightens the flavor and aids in creaminess; for extra depth, consider finely chopping some of the olives. For a juicy burger, avoid overcooking; aim for a strong initial sear to create a great crust. Toasting the bun is crucial as it adds texture, prevents sogginess, and enhances the overall experience. Buttering the bun before toasting also adds a layer of richness. Always season your beef patty generously with salt and pepper just before cooking.
An olive burger is not a vegetable patty consisting of olives, which some incoming foreigners may naively assume. It’s a classic beef burger interrupted by a briny, creamy condiment that totally alters the taste. The key ingredients are:
- The Olive Component: Typically Spanish Manzanilla green olives stuffed with pimentos. Their salty sharpness cuts through the beef fat.
- The Creamy Foundation: Mayonnaise, cream cheese, or the two together. A rich, creamy component that works to counteract the brininess of the olives.
- The Ground Chuck Patty: Old-fashioned ground chuck with occasional olive brine and even a pork blend added in for extra depth of flavor.
- olive topping.
- The Bun: Usually brioche or potato buns lightly toasted with butter to stand up to the saucy top.
All these thoughtfully selected elements work together to make a burger that is salty, tangy, creamy, and profoundly comforting unlike anything else in the country.
3. Two Principal Forms of Olive Burgers
Cuban-style Burgers on the Grill
This recipe delivers a unique take on a classic burger, transforming it into a Cuban-style delight. Grilled ground chuck patties are layered with Swiss cheese, smoked ham, and pickles, all nestled within a garlic-mayo and mustard-spread bun. The ensemble is then pressed and grilled, creating a flavorful, compact burger with perfectly melted cheese and a firm, toasted bun, reminiscent of a pressed Cuban sandwich.
Equipment
- 1 Grill
- 1 Small Mixing Bowl
- 4 Aluminum Foil Sheets for wrapping burgers
- 1 Heavy Pan or Brick wrapped in foil for pressing
- 1 Grilling Tongs or Spatula
Ingredients
Main
- 2 pounds ground chuck
- Salt and freshly ground black pepper
- 1/2 cup best-quality mayonnaise
- 3 cloves roasted garlic pureed
- 1/4 cup Dijon mustard
- 4 soft classic hamburger buns
- 8 slices thinly sliced Swiss cheese
- 4 slices thinly sliced smoked ham
- 2 dill pickles sliced 1/4-inch thick
Instructions
- Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.
- Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.
Notes
For an authentic experience, use ground chuck with a good fat ratio (e.g., 80/20) to keep the burgers juicy. The roasted garlic mayonnaise is pivotal; its mellow, sweet notes perfectly complement the rich flavors. Don’t rush the garlic roasting process for optimal flavor. The pressing step is crucial to achieving the iconic Cuban sandwich texture – a compressed, warm bun with perfectly melted cheese and integrated fillings. Ensure your heavy pan or brick is food-safe and fully wrapped in foil for hygiene. Opt for quality, thinly sliced Swiss cheese and smoked ham, as their flavors are prominent. Grill the patties on high initially for a good sear, then reduce heat for the pressing stage to prevent overcooking the meat while achieving the desired bun texture. Soft, classic hamburger buns are essential for proper compression.
Olive burgers throughout Michigan are usually served in two different ways, each of which is favored by its own devoted group of enthusiasts:
- Sauce Style – Smooth paste of chopped olives with mayonnaise and cream cheese spread on the entire burger. Thus, every bite has the characteristic olive taste.
- Chopped Style – Coarsely chopped olives scattered on the patty itself, with explosions of salty force and contrasting texture in every bite.
Some creative chefs have experimented with “three olive variations” featuring black olives, Kalamata, or Castelvetrano for added richness. Chunky or smooth, the topping remains the heart of the olive burger.
4. Preparing the Ideal Olive Burger at Home
For those who want to make Michigan’s specialty at home, a thoroughly tested recipe brings the tradition to your table.
Preparing the Patties
- 1.5 lbs ground chuck (80/20 ratio for juiciness)
- Worcestershire sauce, garlic powder, onion powder, kosher salt, black pepper
Form into four patties with a small depression in center of each to prevent puffing when cooked.
The Signature Olive Sauce
- 1 cup finely chopped green olives with pimentos
- ½ cup quality mayonnaise
- 2 oz softened cream cheese
- 1 tbsp olive brine, 1 tsp Dijon mustard, ¼ tsp white pepper
Hand-blend, refrigerate for at least 30 minutes to let flavors come together.
Cooking & Assembly
- Grill or pan-cook patties to desired level of doneness (160°F well done, 135°F medium rare).
- Melt Swiss or Muenster cheese in final minutes of cooking.
- Toast buttered brioche or potato buns for crunch.
- Finish: bottom bun, olive sauce, lettuce for crunch, patty topped with melted cheese, a dollop of olive sauce, and topping bun.
The final product is a complete, balanced burger that honors the initial Michigan heritage.
5. The Flavor Chemistry
Crunchburger (aka the Signature Burger)
This is the “house” burger at Bobby’s Burger Palace. It’s a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I’m here to say that you’re not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger — delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it’s a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby’s Burger Palace “crunchified.”
Equipment
- 1 Large Skillet or Griddle For cooking burgers at high heat to achieve a good crust.
- 1 Spatula For flipping burgers and handling them during cooking.
- 1 Small Mixing Bowl For preparing the horseradish mustard mayonnaise.
- 1 Measuring Spoons For accurate measurement of mayonnaise ingredients.
- 1 Basting Cover or Aluminum Foil To effectively melt the cheese on top of the burgers.
Ingredients
Main
- 1 1/2 pounds ground chuck 80 percent lean or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 8 slices American cheese each 1/4 inch thick
- 4 potato hamburger buns split; toasted, if desired (see Cook’s Note)
- 4 slices beefsteak tomato optional
- 4 leaves romaine lettuce optional
- 4 slices red onion optional
- Horseradish Mustard Mayonnaise recipe follows (optional)*
- 4 handfuls of potato chips
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons drained prepared horseradish
- Kosher salt and freshly ground black pepper
Instructions
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
Notes
1. The deep thumb depression in the center of the patty is crucial; it prevents the burger from puffing up in the middle and ensures even cooking, keeping the patty flat. 2. High heat is key for developing a beautiful, golden-brown crust (Maillard reaction) on the outside while keeping the inside juicy. Ensure your pan or griddle is shimmering with oil before adding the burgers. 3. Don’t overwork the meat when forming patties; a loose formation results in a more tender burger. 4. Generously season both sides of the burger with kosher salt and freshly ground black pepper right before cooking to enhance flavor. 5. Toasted buns add structural integrity and a pleasant texture contrast, preventing sogginess from the juicy burger and mayonnaise.
The reason the olive burger is so popular is that it achieves the five basic tastes in balance:
- Saltiness & Umami – From the beef and the olives.
- Acidity – From the brine of the olives, offsetting richness.
- Sweetness & Pepper Notes – From the pimento stuffed olives.
- Creaminess – From mayo or cream cheese, softening the bite.
Texture is also a consideration. Juicy beef is contrasted with dense olives, thick sauce, and crispy lettuce, so bites never repeat. This constant role-switching prevents flavor fatigue, making the burger as exciting on the last bite as the first.
6. Options for Every Diet
Crunchburger (aka the Signature Burger)
This is the “house” burger at Bobby’s Burger Palace. It’s a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I’m here to say that you’re not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger — delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it’s a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby’s Burger Palace “crunchified.”
Equipment
- 1 Large Skillet or Griddle For cooking burgers at high heat to achieve a good crust.
- 1 Spatula For flipping burgers and handling them during cooking.
- 1 Small Mixing Bowl For preparing the horseradish mustard mayonnaise.
- 1 Measuring Spoons For accurate measurement of mayonnaise ingredients.
- 1 Basting Cover or Aluminum Foil To effectively melt the cheese on top of the burgers.
Ingredients
Main
- 1 1/2 pounds ground chuck 80 percent lean or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 8 slices American cheese each 1/4 inch thick
- 4 potato hamburger buns split; toasted, if desired (see Cook’s Note)
- 4 slices beefsteak tomato optional
- 4 leaves romaine lettuce optional
- 4 slices red onion optional
- Horseradish Mustard Mayonnaise recipe follows (optional)*
- 4 handfuls of potato chips
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons drained prepared horseradish
- Kosher salt and freshly ground black pepper
Instructions
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
Notes
1. The deep thumb depression in the center of the patty is crucial; it prevents the burger from puffing up in the middle and ensures even cooking, keeping the patty flat. 2. High heat is key for developing a beautiful, golden-brown crust (Maillard reaction) on the outside while keeping the inside juicy. Ensure your pan or griddle is shimmering with oil before adding the burgers. 3. Don’t overwork the meat when forming patties; a loose formation results in a more tender burger. 4. Generously season both sides of the burger with kosher salt and freshly ground black pepper right before cooking to enhance flavor. 5. Toasted buns add structural integrity and a pleasant texture contrast, preventing sogginess from the juicy burger and mayonnaise.
Rich though it is, the olive burger can be tailored to fit nearly every diet:
- Lower Fat Options – Substitute Greek yogurt and olive oil mix for mayo.
- Vegetarian – Black bean or mushroom burgers are okay to use with the same olive sauce.
- Gluten Free – Buns may be swapped out with gluten free buns or do lettuce wraps.
- Dairy Free – Vegan mayo is okay; leave out cream cheese.
These changes keep the integrity of the dish but make it suitable for other lifestyles.
7. Burger Culture in Michigan Beyond the Olive Burger
Olive Cheese Bread
This easy Olive Cheese Bread transforms crusty French bread into a savory, cheesy appetizer. A rich mixture of butter, mayonnaise, Monterey Jack, and a blend of black and pimiento-stuffed green olives, with fresh green onions, is spread generously before baking until golden and bubbling. It’s a quick, crowd-pleasing snack perfect for entertaining or a simple indulgent treat.
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Baking Sheet
- 1 Spatula or Mixing Spoon
Ingredients
Main
- One 6-ounce can black olives drained
- One 6-ounce jar pimiento-stuffed green olives drained
- 2 stalks green onions
- 1 stick butter at room temperature
- 1/2 cup mayonnaise
- 12 ounces Monterey Jack cheese grated
- 1 loaf crusty French bread sliced lengthwise
Instructions
- Preheat the oven to 325 degrees F.
- Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
- Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
- Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
Notes
For optimal emulsification and a smooth spread, ensure your butter is genuinely at room temperature – not melted, but soft. Consider toasting the French bread lightly before spreading the mixture if you prefer an extra crispy base, but be careful not to over-bake as it will continue to crisp in the oven. A blend of cheeses like Gruyere or Parmesan can elevate the flavor profile, adding more depth. For an herbal note, a touch of fresh finely chopped parsley or chives could be incorporated into the mixture. This bread is best served warm immediately after baking, when the cheese is still gooey. Leftovers can be gently reheated in a low oven or toaster oven to restore crispness without drying out. This recipe is highly versatile for entertaining as a simple yet impactful appetizer.
While the olive burger is a cultural phenomenon of Michigan cuisine, it by no means represents the state’s sole burger pride and joy. The Mitten State is awash in burger culture and boasts:
- Mr. Burger in Grand Rapids – Offering a plain Jane version of the olive burger.
- Hot ‘n Now in Sturgis – The last remaining outpost of a now-defunct chain.
- Choo Choo Grill in Grand Rapids – Home town institution.
- Soggy Bottom Bar in Flint & Dagwoods Tavern in Lansing – Timeless neighbourhood favourites.
- Burger Bus in Marquette – Gourmet burgers in an ex-school bus with microbrews.
Local chain stores like Halo Burger, Bagger Dave’s, and Zo’s Good Burger are also doing well in Michigan, all of which embody the best of Michigan’s innovative burger culture.
8. National Spotlight and Recognition
My Big Fat Greek Burgers
This recipe creates flavorful Greek-inspired turkey burgers by stuffing lean ground turkey with a savory spinach and feta mixture. These healthy burgers are grilled to perfection and served on whole-wheat buns, topped with a refreshing dill-infused Greek yogurt sauce, crisp cucumber, and fresh lettuce for a complete and wholesome meal.
Equipment
- 1 Small Mixing Bowl
- 1 Nonstick Skillet
- 1 Grill Pan or Grill For cooking the burgers
- 1 Spatula/Turner For flipping burgers
- 1 Chef’s Knife and Cutting Board For preparing vegetables and herbs
Ingredients
Main
- 1/2 cup nonfat Greek style yogurt
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon chopped fresh dill leaves
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
- 2 teaspoons olive oil
- 1/2 small onion chopped
- 2 cups lightly packed baby spinach leaves coarsely chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh dill or 1 teaspoon dried
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds lean ground turkey breast
- 1/4 teaspoon salt
- 4 whole-wheat burger buns
- 1/4 English cucumber thinly sliced
- 4 small leaves romaine lettuce hard ribs removed
Instructions
- Click here to see how she does it.
- In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
- Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
- Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
- Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
- To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.
Notes
1. For the turkey burgers, avoid overworking the meat when forming patties, as this can lead to a tough texture. Gently combine and form to keep them juicy. 2. Ensure the spinach is well-drained after wilting to prevent excess moisture from making the filling soggy. 3. Consider lightly toasting the whole-wheat burger buns for added texture and warmth, which enhances the overall burger experience. 4. Fresh dill is key for the vibrant Greek flavor in both the sauce and filling; use it generously. 5. Allowing the cooked burgers to rest for a few minutes before serving helps the juices redistribute, ensuring a more succulent bite.
Michigan burgers haven’t been forgotten, either. National TV shows like “Diners, Drive Ins, and Dives” have featured over a dozen Michigan restaurants, including Detroit’s Traffic Jam & Snug and Ann Arbor’s Krazy Jim’s Blimpy Burger. The olive burger has even been called “America’s most underrated burger” by outlets like The Daily Meal and The Takeout.
The glory is better than hype it corroborates what longtime residents have long known: Michigan burger culture is rich and vibrant and deserving of national attention.
9. From “Weird” to Wonderful
Turkey Burger
This recipe creates flavorful turkey burgers infused with Asian aromatics like ginger, soy, and sambal oelek, balanced with crunchy water chestnuts and fresh cilantro. Cooked in a sauté pan and served on toasted buns with a spicy sambal mayo, fresh tomato, onion, and lettuce, these moist burgers offer a delicious and well-seasoned alternative to traditional beef.
Equipment
- 1 Large Saute Pan
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Toaster or Broiler
Ingredients
Main
- Extra-virgin olive oil
- 1 onion cut into 1/4-inch dice
- Kosher salt
- 2 cloves garlic smashed and finely chopped
- 1 1/2 pounds ground turkey
- 1/4 cup soy sauce
- 1 tablespoon sambal oelek optional
- 1- inch piece fresh ginger peeled and grated
- One 8-ounce can water chestnuts drained and coarsely chopped
- 1/2 bunch fresh cilantro leaves finely chopped
- 4 slices Cheddar
- 4 seeded burger buns
- 1/4 cup mayo mixed with 2 teaspoons sambal oelek
- 4 slices beefsteak tomatoes
- 4 slices raw red onion
- Butter lettuce
Instructions
- Preheat the oven to 200 degrees F to keep the first batch of burgers warm.
- For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.
- In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the cooked onions and garlic. (Reserve the onion pan to cook the burgers in later.) Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.
- Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt.
- When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.
- Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute.
- Toast the buns in a broiler or toaster. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em’ up!
Notes
The initial cooking of the onions and garlic is crucial for building a deep flavor base; ensure they are soft and aromatic before cooling them down to prevent cooking the turkey prematurely when mixing. The addition of water to the turkey mixture is a smart technique to maintain moisture, preventing dry burgers, a common pitfall with lean ground turkey. Don’t skip the tester patty – this allows you to fine-tune the seasoning with soy sauce or salt, ensuring perfect flavor balance. When cooking, avoid overcrowding the pan to ensure a beautiful sear and even cooking. For an elevated presentation, consider crisping the butter lettuce and thinly slicing the red onion for a delicate crunch. The sambal mayo adds a vital creamy, spicy element.
To the outside world, spooning olives on a burger may seem bizarre. But to Michiganders, it’s so valued that Lansing has an Olive Burger Festival annually. What is unthinkable elsewhere is here revered tradition. It’s the indicator that food at its best is celebration of place and shared pride.
10. Why Michigan’s Burgers Matter
The Porker
This advanced ‘Porker’ burger recipe crafts a multi-layered, flavor-packed experience. It features house-ground pork butt patties, generously seasoned with a brown sugar rub and topped with smoked cheddar, alongside grilled hot links. Complemented by homemade South Carolina Mayo, sweet maple bacon, and tangy pickled chiles, this burger is a complex and hearty dish, perfect for those seeking a culinary challenge and robust flavors.
Equipment
- 1 Meat Grinder With a large die
- 1 Grill For patties and hot links
- 1 Tongs/Spatula For grilling
- 3 Mixing Bowls For rub, mayo, and bacon cure
- 1 Measuring Spoons and Cups
Ingredients
Main
- 2 pounds pork butt
- 2 tablespoons Brown Sugar Rub recipe follows
- 8 ounces sliced smoked Cheddar
- 2 hot link sausages we make ours in house but you can use any spicy store-bought sausage
- 4 hamburger buns
- 4 tablespoons South Carolina Mayo recipe follows
- 1/2 cup pickled chiles
- 8 ounces Maple Bacon recipe follows
- Hand-cut fries potato salad or chips, for serving
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup yellow mustard
- 2 fluid ounces cider vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Worcestershire sauce
- 1 1/2 cups mayonnaise
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon pink salt optional, only necessary if smoking the bacon
- 2 pounds skinless pork belly
- 2 tablespoons Michigan maple syrup or your favorite real maple syrup
Instructions
- Grind the pork butt twice through a meat grinder with a large die and form into four 8-ounce patties. Sprinkle the patties generously with the Brown Sugar Rub and grill to desired temperature (we recommend medium or pink in the center). Top with smoked Cheddar and melt it with your grill closed. Cut the hot links in half and split down the center. Grill on both sides until crispy. To assemble the sandwich, spread the bottom bun with the South Carolina Mayo and top with pickled chiles and Maple Bacon. Next, add the pork patty and then top with the split hot link. We serve our hand-cut fries on the side, but the sandwich is great with potato salad, chips or anything else.
Notes
This ‘Porker’ recipe is a masterclass in layering rich pork flavors and textures. For optimal pork butt patties, ensure the meat is very cold before grinding twice for a consistent texture; avoid overworking the mixture to maintain tenderness. When grilling the patties, a slight indentation in the center will prevent them from bulging. The success of this burger hinges on the excellent homemade components: the Brown Sugar Rub, South Carolina Mayo, and especially the Maple Bacon, which requires significant inactive time for curing. Prepare these elements well in advance. The combination of smoky cheddar, spicy hot links, sweet maple bacon, and tangy pickled chiles creates a truly dynamic and satisfying flavor profile. Consider sourcing high-quality, fresh ingredients to elevate the overall experience.
The olive burger is more than just food, it’s a story of local pride, community heritage, and culinary innovation. Michigan has reimagined a ubiquitous American symbol and made it distinctly local. Aside from taste, its burger culture thrives because:
- Restaurants are community meeting spaces, social hubs for families and friends.
- Chefs constantly redefine the expectation, keeping the scene lively.
- Locals are passionate burger enthusiasts, preserving heritage.
For every one of its numerous visitors, a Michigan burger crawl is not only a meal, it’s a cultural exploration of innovation, nostalgia, and flavor.
Final Bite
The olive burger is Michigan’s best-kept culinary secret, a meal that combines pungent olives, tangy sauces, and tender beef and makes better of them than the whole is greater than the parts. Whether consumed at Halo Burger in Flint, a Lansing community bar, or made at home, it is an authentic Michigan taste that is distinctive, proud, and indelible.
