Michigan’s Olive Burger

Michigan’s olive burger is a regional specialty that stands out thanks to its creamy, tangy olive topping layered over a classic beef patty with melted Swiss cheese.

Found mainly in diners and burger joints throughout the Mitten State, this sandwich combines mayo and chopped green olives into a salty, briny topping that pairs surprisingly well with grilled beef.

The olive burger has roots in Lansing, where places like Kewpee and Weston’s Kewpee Sandwich Shop helped make it popular.

It’s since spread to other parts of Michigan, though it’s still relatively unknown outside state lines.

For locals, it’s a nostalgic bite of home. For visitors, it’s a surprising twist that works better than you’d expect.

Storage Instructions

• Refrigeration: If you have leftovers, store the burger and olive spread separately. Keep the cooked patty in an airtight container for up to 3 days in the refrigerator. The olive mayo can be stored in a sealed container for about 5 days.
• Freezing: The burger patty can be frozen on its own for up to 2 months. Avoid freezing the olive topping, as it can separate and lose texture.
• Reheating: Reheat the patty in a skillet over medium heat or in the oven at 350°F until warmed through. Spread the olive mayo on a fresh bun after heating.