Mom’s Favorite Olive Burgers

Name: Mom's Favorite Olive Burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1 pound ground beef; 2 teaspoons reduced-sodium soy sauce; 2 teaspoons Worcestershire sauce; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 tablespoon butter; 1/2 cup sliced green olives with pimientos, drained; 1/4 cup Miracle Whip; 1 tablespoon stone-ground mustard; 4 hamburger buns, toasted; 1/4 cup crumbled feta cheese, optional; Bibb lettuce leaves, optional

When she was in her 80s, my mom would reminisce about olive burgers at Coney Island. I used her instructions to make one and ended up pleasing both of us. —Lorraine Hickman, Lansing, Michigan

Ingredients

1 pound ground beef
2 teaspoons reduced-sodium soy sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon butter
1/2 cup sliced green olives with pimientos, drained
1/4 cup Miracle Whip
1 tablespoon stone-ground mustard
4 hamburger buns, toasted
1/4 cup crumbled feta cheese, optional
Bibb lettuce leaves, optional

Directions

In a large bowl, combine beef, soy sauce, Worcestershire, garlic powder and onion powder, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties, indenting the center slightly.
Melt butter in a large nonstick skillet; cook burgers over medium heat until a thermometer reads 160°, 4-6 minutes on each side.
Meanwhile, in a small bowl combine olives, Miracle Whip and mustard. Serve burgers on buns with olive mixture. If desired, top with feta cheese and lettuce.

Test Kitchen tips

For mayo purists, we know Miracle Whip just won't cut it, so feel free to swap one for the other.

Want even more olives? Finely chop 1/2 cup and add it to the beef mixture before forming into patties.

Nutrition Facts

1 burger with 2 tablespoons olive mixture: 425 calories, 24g fat (8g saturated fat), 79mg cholesterol, 837mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 25g protein.

Originally published as Mom's Favorite Olive Burger in Taste of Home April/May 2018