Olive burger

Cook it at home: Lansing olive burger

The olive burger is all about the topping: chopped green olives folded into mayonnaise, with a little of the olive brine for tang. Griddle thin patties hard so they brown, and pile the olive mayo on while the burgers are hot.

Pans and tools

• Cast-iron skillet or griddle
• Sturdy metal spatula
• Cutting board and knife, or a food processor

You’ll need

• 1 1/4 lb (570 g) ground beef, 80/20
• 3/4 cup (110 g) pimiento-stuffed green olives, drained, 1 tbsp brine kept
• 1/2 cup (115 g) mayonnaise
• 1/2 tsp freshly ground black pepper, plus more for the patties
• 1 tsp kosher salt
• 4 soft hamburger buns
• 1 tbsp butter, softened, for the buns
• 4 leaves iceberg lettuce
• Optional: 4 slices Swiss or American cheese

Steps

1. Finely chop the olives, or pulse them a few times in a food processor so they stay in small pieces. Stir them into the mayonnaise with the brine and the pepper. Chill while you cook.
2. Divide the beef into 4 balls of about 5 oz (140 g). Do not knead them.
3. Heat a cast-iron skillet or griddle over medium-high heat until very hot, about 4 minutes. Butter the cut sides of the buns and toast them, cut side down, about 1 minute. Set aside.
4. Put the beef balls in the pan and press each flat to about 1/2 inch (1 cm) with a sturdy spatula. Season the tops with the salt and some pepper.
5. Cook without moving until well browned, about 3 minutes. Flip, add cheese if using, and cook 2 to 3 minutes more for medium.
6. Put lettuce on the bottom buns, add the patties, and spoon a thick layer of olive mayo over each. Close and serve at once.

Contains: ['egg (mayonnaise)', 'gluten (bun)', 'dairy (butter, cheese)'].

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