My mom would reminisce about the olive burgers she would get at Coney Island when she was a girl. After a little trial and error, I made her a version that was just like the ones she remembered.
TAKES: 25 MIN.
MAKES: 4 SERVINGS
- 1 lb. ground beef
- 2 tsp. reduced-sodium soy sauce
- 2 tsp. Worcestershire sauce
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ½ cup sliced green olives with pimientos, drained
- ¼ cup Miracle Whip or mayonnaise
- 1 Tbsp. stone-ground mustard
- 4 hamburger buns, toasted
- ¼ cup crumbled feta cheese, optional
- Bibb lettuce leaves, optional
1. In a large bowl, combine the beef, soy sauce, Worcestershire, garlic powder and onion powder, mixing lightly but thoroughly. Shape into four ½-in.-thick patties, indenting the center slightly.
2. Preheat air fryer to 350°. Arrange patties in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 160°, roughly 8-10 minutes turning once.
3. 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.
1 burger with 2 Tbsp. olive mixture: 400 cal., 21g fat (6g sat. fat), 75mg chol., 814mg sod., 26g carb. (5g sugars, 1g fiber), 25g pro.
AIR FRYING TIP
Want even more olives? Finely chop ½ cup and add to the beef mixture before forming into patties.
