Michigan 
Olive burgers are a Michigan invention, tracing to 1967 and a Lansing-area restaurant, Olympic Broil. Here, salty olives combine with creamy mayonnaise and a bit of mustard, which top a hamburger patty. The first hamburgers sold in the United States date to 1895 and are credited to Danish immigrant, Louis Lassen, who had a lunch cart in New Haven, Connecticut. The origin of the hamburger is unclear; variations of the modern sandwich can be traced to Europe in the 18th and 19th centuries.
Recipe Servings: 4
Ingredients
- 1 lb ground beef
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 Tbsp butter
- ½ cup sliced green olives with pimientos, drained
- ¼ cup mayonnaise
- 1 Tbsp stone-ground mustard
- 4 hamburger buns, toasted
Directions
- Combine beef, soy sauce, Worcestershire, garlic powder, and onion powder in large bowl.
- Mix lightly but thoroughly and shape into 4, ½-inch-thick patties. Slightly indent center of patty.
- Melt butter in large nonstick pan and cook burgers over medium heat, about 4–6 minutes per side. Internal temperature should read 160°F.
- Combine olives, mayonnaise, and mustard in small bowl.
- Serve burgers with olive mixture.
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