Tuesday, October 16, 2007
Whither the Olive Burger?
I’ll get to a wrap of the 2007 Pleasant Peninsula Tour soon, but we have important matters to discuss first: How do you make an olive burger? More specifically, how do you make the sauce?
For the uninitiated (read: those lacking familiarity with Michigan), an olive burger is topped by a delicious, creamy white sauce full of chopped green olives. The sauce precludes the need for other condiments. It is likely mayonnaise based, but it certainly isn’t just mayo and olives. The sauce is tangier and of a lighter consistency. Properly made, there is no cheese on the patty. I was told as a child that Dagwood’s in Lansing invented the sandwich, but that just sounds too cool to be true. What is certain is that Dag’s makes the best one I’ve ever had. If you go, and you have an appetite, order two: They make ’em so that one will easily fit in your palm. Also, the Peanut Barrel serves a strong o.b.
Anyway, how does one go about making an olive burger? My foodie co-worker, Derek, searched the Internet for a recipe, but came up with nothing. In fact, plugging "olive burger" into Google returns surprisingly anemic results. There’s hardly a mention of it anywhere. And no one I’ve talked to in L.A. has ever heard of them. I guess olive burgers join pasties as the only Michigan-specific foods. (Although, has anyone else ever tried a Spam-and-Velveeta melt?)
So, I put it to you, Team Rocket Fever: What are the secret ingredients in an olive burger?