Olive Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

I love olives and mayo on burgers.In Michigan where I grew up if you ordered a delux burger it was topped with lettuce, tomato, green olives and mayo. It seems to be finally catching on here in Illinois.


1 ½ cup cherry tomatos smashed
½ cup mixture of various black and green olives pitted and smashed
¼ cup red wine vinegar
½ teaspoon black pepper
2 Tablespoons Extra virgin olive oil
¼ cup of fresh basil ripped in shreds

2 lbs ground chuck (80 percent lean)
1 1/2 teaspoons kosher salt
2 teaspoons pepper
1 teaspoon garlic powder
3 tablespoons canola oil

Other ingredients
6 whole grain hamburger buns
3 tablespoons mayonaise
1 red onion sliced thinly


Set the gas grill to medium heat (450 degrees Farenheit).

In a small bowl toss cherry tomatoes, olives, vinegar, pepper, oil and basil together. Allow to rest.

Combine ground chuck, salt, pepper and garlic powder. Divide and shape into six patties. Brush each patty with a 1/2 Tablespoon of oil. Place burgers on the grill and cook for 4-5 minutes on each side pending desired rareness. Remove burgers for assembly.

Cover each bottom half of hamburger bun with ½ Tablespoon of mayonaise, place a cooked patty directly on top of each. Top each patty with 1/6th of the tomato olive mixture. Place 3 thinly sliced red onion on top. Stack top bun on top of each.