This version of the Michigan olive burger has a plant-based burger patty topped with a mixture of green olives and vegan cream cheese on a toasted bun
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 950 |
| Fat | 47.9g |
| Saturates | 16.7g |
| Protein | 29.1g |
| Carbs | 103.2g |
| Sugars | 15.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
In a medium bowl, combine the cream cheese, sliced olives and olive juice. Add more or less olive juice based on your preference.
Heat the oil in a pan over a medium-high heat. Cook the burger patties according to the package instructions. Add a slice of cheese on each patty and cover with a lid to steam.
Cook the fries in the oven according to package instructions.
Slice the burger buns in half and toast them in a dry pan. Place the burger patties on the buns and top with a large spoonful of the olive topping. Replace the tops of the buns and hold in place with a skewered olive.
Serve the burgers with the sweet potato fries.
