These olive burger sliders have soft white slider buns topped with a layer of mayonnaise-olive spread, ground beef, and muenster cheese. A Michigan favorite with a bite-sized spin.
When I was thinking of making an olive burger recipe at home, the gears started turning on how I was going to do it. I’ve had them in so many different ways in restaurants. With olives in mayo and cream cheese. No sauce and just a burger and WHOLE olives on top. I was not a fan. As soon as I tried to take a bite, the olives rolled off the sides of the bun, so over half of them ended up in the bottom of the burger basket. That will not do.
So this is where the thinking of turning this into a slider came in. I am a huge fan of sliders. They show up here on the blog often because why not? So let’s take the things I like about green olive burgers, the sauce, and the beef, and make them into cute little sammies. Are you with me?
What beer pairs well with this take on an olive burger?
The beer: Light Citrus Blonde from Atwater.
A Dirty Blonde was the beer that started me on my craft beer journey. While I didn’t like it as much as I like the original, this was an easy drink and I liked that it was part of a mixed variety pack with other beers that I really liked.
These loose meat slider sandwiches with olives have-
- Lean ground beef. Cook until browned and add minced garlic and spices. Make sure to drain any grease if not using lean beef.
- Soft white slider buns. I like to use the Pepperidge Farm brand because they already come sliced.
- Olive burger sauce. A mix of mayonnaise with sliced Manzanilla green olives with pimento. Use a small amount of olive brine for even more flavor.
- Muenster cheese. One of my favorite cheeses for burgers, but feel free to use whatever your favorite is.
- Melted garlic butter. Adds so much flavor when baking slider sandwiches.
Visit YouTube for a video of how to make these
Olive Burger Sliders
How to make olive burger sliders step-by-step
Preheat the oven to 375 degrees.
Start by browning the ground beef in a skillet over medium heat until cooked through and no longer pink. Add the seasonings about halfway through cooking.
Depending on the fat content of the beef, you will need to drain the grease from the pan.
Add the beef back into the pan and add the Worcestershire sauce.
For the mayo-olive topping, spoon the mayonnaise into a bowl, then add the sliced olives and brine. Stir together well.
Add the bottom of the slider buns to a greased 9×13 baking dish.
Spread the mayo-olive mixture on the bottom buns.
Top with the cooked ground beef.
Add the slices of cheese. They will overlap in the center of the buns. It takes about four slices of cheese per side to cover each sandwich.
Place the remaining buns on top.
Melt three tablespoons of butter in the microwave for 35 seconds.
Stir in some garlic powder and dried parsley.
Why the butter? I get asked this question a lot, and it’s because it simply adds such a great depth of flavor, and I like it. Feel free to skip this step.
Pour the butter over the top of the buns into the baking dish.
Cover with aluminum foil.
Bake for 15 minutes.
Cut into individual sliders and serve.
Tips & Variations
- If you aren’t a fan of mayonnaise, you can swap it out for cream cheese. Just make sure that it’s softened or the whipped variety.
- This mixture works great as a loose meat sandwich if you don’t have slider buns.
- I used pimento sliced manzanilla olives, but you can use any chopped olives that you have available.
- Make your own slider buns with this recipe from JoCooks.
Add any remaining sliders to a covered container and refrigerate. Eat within 3 days. Sliders reheat beautifully in the microwave for 45 seconds on high. If reheating in the oven place them in an oven-proof dish and bake at 375 degrees for 10 minutes.
It is not recommended to freeze these.
More slider sandwich recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Olive Burger Sliders
- 9×13 baking dish
- medium sautee pan
- aluminum foil
- small bowl
- 1 package white slider buns should come with 12 buns
- 1 pounds lean ground beef 80/20 or 90/10
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 8 slices Muenster cheese
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Olive Burger Sauce
- 1/2 cup mayonnaise
- 1/2 cup sliced green olives with pimentos
- 1 teaspoon olive brine from the olive jar
- 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. Remove from the pan and drain of grease. I like to use a strainer over a bowl.
- Return the beef to the pan and finish off with Worcestershire sauce.1 teaspoon Worcestershire sauce
- Place the bottoms of the slider buns in the bottom of a greased baking pan.1 package white slider buns
- Spread the burger sauce over the top of the buns evenly.
- Spoon the ground beef over the top of the buns.
- Layer the cheese slices over the meat. takes about 4 slices per side of 6 sandwiches.8 slices Muenster cheese
- Place the top buns on.
- Melt butter in the microwave for 35 seconds. Stir in the garlic powder and parsley flakes.3 tablespoons unsalted butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley
- Pour the melted butter over the top of the buns.
- Cover with foil and place in the oven.
- Bake for 15 minutes.
- Cut to separate the buns. Serve immediatley. Enjoy!
Olive Burger Sauce
- In a bowl mix together the mayonnaise, olives, and olive brine.1/2 cup mayonnaise, 1/2 cup sliced green olives with pimentos, 1 teaspoon olive brine
Tips for making this recipe:
- Don’t eat beef? Swap out for ground chicken or turkey.
- No slider buns? No problem. Serve as loose meat sandwiches on large buns and skip the baking.
- To store: add any remaining sliders in a covered container and refrigerate. Eat within 3 days. Reheat in the microwave for 45 seconds on high. In the oven, place them in an oven-proof dish and ake at 375 degrees for 10 minutes.
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Last Updated on April 14, 2023 by Erin@BottomLeftoftheMitten