Meet the Michigan Olive Burger: A Midwest Classic
If you grew up in Michigan, there’s a good chance you’ve heard of the Michigan olive burger. If you didn’t? Well, standby because this is one of Michigan’s most underrated hometown classics.
I grew up in Michigan and ate plenty of these burgers before leaving when I enlisted in the Marine Corps. (Anyone remmeber the double olive burger from Hot n Now?) Back then, I had no idea this burger was such a local thing. To me, the creamy, salty olive spread was just something every burger joint offered.
Turns out, most folks outside of mid-Michigan have never even heard of it.
This burger isn’t fancy. It’s not loaded down with dozens of toppings or some secret sauce with 50 ingredients. It’s simple and it works.
A nice thick, charred patty, topped with a creamy olive spread that packs just the right punch of salty and tangy, along with a slice of Swiss cheese. That’s it.
What Makes a Michigan Olive Burger Different?
The star of this burger is the olive spread. In its traditional form, it’s made with just three ingredients:
Chopped green olives (pimento-stuffed are common, but I also love blue cheese stuffed)
Mayonnaise
A splash of olive brine
That’s it. Simple, right? But here’s where things can get confusing. A lot of recipes floating around online call for cream cheese in the spread. While I’m all about encouraging folks to tweak recipes to fit their tastes, it’s important to note that cream cheese was never part of the original olive burger spread.
If you like it, go for it, just know it’s not the authentic version you’ll find at the old-school spots in Michigan like Kewpee or Halo Burger. Much like the spicy pepper relish I add to mine. Not traditional, but I love it.
The Humble History of the Olive Burger
Like the origin of Coney Island Hot Dog Sauce, there’s controversy about the origin of this burger. It’s widely accepted that the olive burger got its start in Lansing, Michigan at a spot called Kewpee Hotel Hamburgs, where Gladys Bowlin created the first olive spread in the 1920s.
At some point, Kewpee Hotel Hamburgs became Halo Burger in Flint, and started serving their own olive burger, and it became just as popular there. These two places helped cement the olive burger as a mid-Michigan staple.
Over the years, plenty of other burger joints in Michigan have added it to their menus, each with their own spin. But outside of Michigan? Most people still have no idea this burger even exists.
Why This Burger Works
This burger is all about balance. The richness of the beef plays perfectly with the salty bite of green olives and the creamy mayo. It’s simple, delicious, and despite the abundance of olives, they aren’t overpowering.
It’s also super easy to make at home, no fancy ingredients required.
And if you’re into trying regional burgers, this one delivers something you won’t find at most restaurants.
About The Ingredients You’ll Need
For The Spread:
Green Olives: Pimento-stuffed, finely chopped. (I’ve been known to use blue cheese stuffed olives as well.)
Mayonnaise: Full-fat mayo, of course
Olive Brine: Just a touch to boost that salty flavor
For the Burger:
Fresh ground beef (80/20 works great)
Swiss cheese (optional, but common in many of the burger joints in Michigan)
Iceberg lettuce, shredded
Burger buns, toasted
🔥 Grillseeker Tip🔥
No grill, no problem. Try cooking your burgers on a flat-top griddle or cast iron pan. That gives you crispy edges just like the diner-style burgers from Michigan’s old-school joints.
Optional Add-Ins (Not Traditional, but Tasty)
While I like to stay true to the classic, I’m also not above a little creativity in the kitchen.
One of my favorite ways to tweak the olive spread is by mixing in a bit of red pepper relish. It adds some sweetness and a mild heat that works really well with the salty olives.
Other add-in ideas:
Diced jalapeños for extra heat
A dash of garlic powder
A little Dijon mustard for tang
Just keep in mind, these aren’t part of the original version but hey, this isn’t a math test with only one correct answer. Make it your own!
Tap Images Below For Other Burgers You’ll Love
Michigan Olive Burgers FAQs
What makes this burger different from others?
The creamy olive spread. It’s tangy, salty, and unlike any burger topping you’ve probably tried before.
Do I have to use Swiss cheese?
Nope! It’s optional, but it’s pretty common in many Michigan versions and pairs well with the olives.
Can I make the olive spread ahead of time?
Yes! It actually gets better after a few hours in the fridge. Just give it a stir before using.
Why doesn’t this recipe use cream cheese?
Because it’s not traditional. Most older spots in Michigan stick with just mayo, olives, and brine. Cream cheese can be tasty, but it’s not how the classic is made.
Where can I try an Olive Burger in Michigan?
Check out Halo Burger in Flint or Kewpee Sandwich Shop in Lansing for the OG experience.
How to Make a Michigan Olive Burger (Step-By-Step)
Serves: 4 | Prep Time: 15 mins | Cook Time: 10 mins
Ingredients
Olive Spread
1 cup mayonnaise
¾ cup green olives, medium chopped
1 tbsp olive brine
2 tbsp red pepper relish (optional)
Burgers
1 ½ lbs ground beef, 80/20
1 tbsp kosher salt, Diamond Crystal
2 tsp finely ground black pepper
4 slices swiss cheese, optional
2 cups iceberg lettuce, shredded
4 buns
3 tbsp olive oil
Step 1: Add all of the ingredients for the olive spread to a mixing bowl and mix well. Place in the refrigerator for at least an hour to tighten the spread up.
Step 2: Light your grill and set it up for two zone cooking. While the grill is preheating, form the ground beef into four equal sized patties. Season with salt and pepper.
Step 3: Place the burger patties on the grill over direct heat. Sear for two minutes on each side to develop a charred crust. Then move the patties over indirect heat, and close the lid. Allow the burgers to cook until they reach desired doneness. About a minute before they’re done, top with optional swiss cheese and let it start to melt.
Step 4: Evenly coat the cut side of all the buns with olive oil, and toast on the grill or in a pan.
Step 5: Assemble the burgers on the bun, lettuce first on the bottom bun to prevent the bun from getting soggy. Top with burger patty, olive spread, and top bun.
Ingredients
Olive Spread
- 1 cup mayonnaise
- ¾ cup green olives medium chopped
- 1 tbsp olive brine
- 2 tbsp red pepper relish optional
Burgers
- 1½ lbs ground beef 80/20
- 1 tbsp kosher salt diamond crystal
- 2 tsp finely ground black pepper
- 4 slices swiss cheese optional
- 2 cups iceberg lettuce shredded
- 4 buns toasted
- 3 tbsp olive oil
Instructions
- Add all of the ingredients for the olive spread to a mixing bowl and mix well. Place in the refrigerator for at least an hour to tighten the spread up.
- Light your grill and set it up for two zone cooking. While the grill is preheating, form the ground beef into four equal sized patties. Season with salt and pepper.
- Place the burger patties on the grill over direct heat. Sear for two minutes on each side to develop a charred crust. Then move the patties over indirect heat, and close the lid. Allow the burgers to cook until they reach desired doneness. About a minute before they’re done, top with optional Swiss cheese and let it start to melt.
- Evenly coat the cut side of all the buns with olive oil, and toast on the grill or in a pan.
- Assemble the burgers on the bun, lettuce first on the bottom bun to prevent the bun from getting soggy. Top with burger patty, olive spread, and top bun.