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Instructions. Drain the olives and save the liquid. Put them in a blender and blend until it turns into a paste. In a small bowl, mix together the mayonnaise, olive paste, salt, sugar, vinegar, lemon juice and black pepper until it's combined. Slather the Kewpee olive burger sauce on a burger.
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Throw the pits away and dump the olive flesh into a bowl. Now, we build. Add chopped (unsalted, toasted) pistachios, chopped tarragon, and olive oil into the same bowl. Use a microplane to grate.
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Instructions: Preheat grill to medium-high heat. In a bowl, mix together ground beef, olives, mayonnaise, olive spread, garlic powder, onion powder, and black pepper. Form mixture into 4 burgers. Grill burgers for 5 to 7 minutes per side, or until cooked through. Serve on hamburger buns.
Heinz Chili Sauce 12 oz. Bottle Chile Paste Fishers Foods
Crafting the perfect olive burger begins with selecting the right burger patty—choose one that is juicy and flavorful. Next, prepare the olive mixture by chopping up the olives and mixing them with mayonnaise and other desired ingredients. Once the mixture is ready, start assembling the burger by spreading the olive mixture on the bottom bun.
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2101 Lake Michigan Dr NW. Recommended by Michigan Chews & Brews and 1 other food critic. "For a classic, no-frills burger joint in West Michigan, look no further than the legendary Mr. Burger. For the maximum beef-to-bun ratio, go big with the Mr. Triple burger. The Olive Burger, a West Michigan classic, is a must." 6.
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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.
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The Peanut Barrel co-owner Joe Bell said the downtown East Lansing restaurant sells between 75 and 100 olive burgers a day. It's second only to their bacon cheeseburger. "It's the combination.
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Preheat the oven to 375 degrees. Brown the ground beef over medium heat with the garlic, and add the salt, pepper, and onion powder when it's 50% done. 1 pounds lean ground beef, 2 cloves minced garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder. Continue cooking until it is no longer pink.
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Rinse, drain and pat dry the green Manzanilla olives. Place the olives in a small food processor. Pulse 5-7 times until the olives are roughly chopped. You can also do this step using a knife and cutting board. Transfer the chopped olives to a small mixing bowl and add the mayonnaise and pepper.
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Instructions. In small bowl mix together cream cheese and green olives. Add in milk, stir to combine. Set aside. For burgers: Prepare patties as desired. Seson with salt and pepper. Place patties in air fryer basket. Be sure to leave space beween patties. Cook in batches if necessary.
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To assemble, spread the bottom buns with a thin layer of Dijon mustard, then add the burgers. Top each burger with 2 leaves of butter lettuce, a thick slice of tomato, and some thinly sliced onion. Slather the top buns with mayonnaise and place on top of the onions. Enjoy immediately. Tags:
Spaghetti with olive sauce Mama's Italian cooking and the old tradition
Step 3: Create the Olive Sauce. In a mixing bowl, combine the finely chopped olives with 2 tablespoons of silky smooth mayonnaise. Add a dash (1/16 tsp.) of finely ground black pepper to the mixture.
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Place an immersion blender over top of the egg yolk at the bottom of the jar. Turn on the blender. After about 5-10 seconds, you will see the mixture start to make an emulsion and thicken. Continue blending and after about 30-45 seconds, slowly raise the immersion blender so all the oil is incorporated.
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Reserve 1/2 cup of the olives and mix the rest with the mayo. Refrigerate the olive mayo mixture until ready to serve. For the burgers and putting it all together. Combine the ground chuck, ground pork, the half cup of chopped olives and the black pepper. Shape into 4 patties and place on a pre heated grill over medium /high heat.
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2 white buns. Heat griddle or frying pan to 350 degrees. Mix the olive juice with the mayo. Split the chuck into 4-4oz VERY FLAT patties and cook them on a flattop or griddle. They were not charbroiled…. Place a slice of cheese on two patties and top with the other patties, like you would two double cheeseburgers.
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Place in a skillet (or on a grill) over medium heat and cook to desired doneness (good burger meat should not be overcooked). For the sauce, mix remaining olive, mustard, onion, ketchup, and mayo in a small bowl and taste. Adjust as desired. Lightly coat bun faces with mayo and lightly toast. Top with a burger and 1/3 of the olive mixture.
