Olive Burgers with Red Pepper Aioli

I love olives.  Whether they are black, kalamata, stuffed with bleu cheese and soaking in vodka… I think you get it.

Olives are a wonderful source of monounsaturated fats (the kind your heart really loves).  They are also fun to eat (they make great snacks) – just remember that 3-5 olives is one serving of fat – so you don’t need them in excess.

I didn’t always love olives the way I do now, in fact my mom used to order Olive Burgers when we would go out to eat, and I remember just “not getting” the appeal to have olives in a burger.

And like most 20’something females – I’ve learned that mom was (always) right…even about olives in her burger.

Last week for my lunches I opted for some ground beef and a trip to Kroger’s olive bar- where I picked up a small container of artichokes and some mixed “Greek olives”.

Making the burgers and accompanying aioli was so simple.

I was able to make them while I had other things going – either on the stove or other burgers or both.

H3RD's Olive Burgers

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 lb ground bison/beef/lamb/chicken – etc
  • ~ 1/2 cup mixed olives & artichokes from the olive bar
  • 1/4 cup feta cheese
  • 2 eggs
  • Pepper
  • 1 egg


  1. Place your meat in a bowl season with pepper add in your egg and feta cheese
  2. In a food processor or blender, blend your mixed olive/artichoke mix – into a tapenade type of consistency – take this, and add it into your meat
  3. Split your meat/olive mix into four equal sections – you can do more – but we like nice big burgers
  4. I like getting a really nice sear on them in a pan, then baking them at 375 for about 15 or essentially until they are 170 degrees (internal temp) for ground poultry/160 degrees for ground red meat
  5. Serve with the red pepper aioli below    

I am a sauce person – I love having a little extra something on my meat, or vegetables to add flavor – so I am a sucker for a great sauce.  I also love love love roasted red peppers – I am still adamant that Trader Joe’s has THE BEST roasted red peppers ever.  I’m not sure if they are roasted in a flame of unicorn magic – but they are favorite for whatever reason.

Roasted Red Pepper Aioli

  • Difficulty: easy
  • Print


  • 12 oz container of roasted red peppers- drained
  • 1/4 cup coconut milk or heavy cream
  • 1/4 cup mayo – (store bought or homemade)
  • 1-2 Tbsp Arrowroot powder


  1. Blend your first three ingredients together
  2. once blended add in your arrowroot powder in smaller increments – and blend on pulse, until your sauce reaches it’s desired thickness – remember too that once you refrigerate this – it will help thicken it more

The red pepper sauce went really well on the burgers, as well as the Egg Bake, eggs in general, and even my pulled pork- which will be on here later this week I promise.

1 Comment

  1. WHEN do we eat these yummy burgers?!?!?????
    And…………………………………………….’Mom was right’!
    Sounds as good as the burger!!

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