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>>> OKAY SOME WHO DOESN’T LOVE
BURGERS.
THEY’RE AMERICA’S FAVORITE
>> Tati: AND A NEW BURGER
JOINT IS WHERE A FORMER BUTCHER
IS PUTTING A NEW SPIN ON THEM.
WAIT UNTIL YOU SEE WHAT’S BEING
GRID UP ON UNBURGER IN DEARBORN.
MICHELLE OLIVER TAKES US THERE
TO DINE IN THE D.
>> Michelle: BURGERS AND BRATS
ARE WHAT THIS FORMER BUTCHER,
CHRISTOPHER OLIVER, LOVES TO
DISH UP.
BUT THE TWIST, THERE’S NO MEAT
IN THE BUILDING.
IT’S ALL VEGAN.
>> IN TRAINING, IN THAT PROCESS,
ANSWER: DIABETES.
AND THE NEED TO BE HEALTHIER
BECAME A PRETTY BIG CONCERN.
>> Michelle: SO, OVER TIME, HE
BECAME A VEGAN.
>> MY HEALTH IMPROVED
TREMENDOUSLY.
WHAT HAPPENED IS THAT I
TECHNICALLY COULD NO LONGER
CONTINUE TO BE A BUTCHER.
>> Michelle: BUT HE STILL
CRAVED SOME CLASSIC AMERICAN
COMFORT FOOD, AND THAT GAVE HIM
AN IDEA.
>> IT BOTHERED ME THAT VEGANS
WERE EXPERIENCING SUCH
DIFFICULTIES LIVING A NORMAL
LIFESTYLE.
>> Michelle: HENCE HE CREATED
UNBURGER GRILL.
>> ONE OF THE THINGS THAT HAD
THE ABILITY TO EVOKE THE MEMORY
OF THAT STADIUM BRAT WHEN YOU
WERE SIX YEARS OLD WITH YOUR
PARENTS AT A GAME.
I WANTED TO CONNECT WITH PEOPLE
AND HELP THEM TO REALIZE THAT
GOOD FOOD IS JUST GOOD FOOD.
>> WELL, THIS FOOD LOOKS
AMAZING.
LET’S GET INTO THE MENU.
WE’RE GOING TO STARTED WITH
THEIR SIDES.
THIS IS THE RED-SKIN POTATO AND
BRUSSEL SPROWLT SIDE.
THEY’RE NICELY SAUTEED ON THE
FLAT TOP, GIVING THEM THAT NICE
EDGE.
AND IT’S TOPPED WITH THEIR
HOMEMADE RANCH.
MOVING ON TO THE ENTREES.
THIS IS THEIR SHRIMP BASKET.
SO IT’S A VEGAN SHRIMP THAT’S
DEEP FRIED IN SUNFLOWER OIL,
GIVING THAT NICE FRIED SHRIMP
TEXTURE AND FLAVOR.
IT COMES WITH FRIES AND THEIR
HOUSE-MADE COCKTAIL SAUCE.
THIS NEXT DISH WON AN AWARD.
IT’S THEIR HOT AND SPICY
SAUSAGE.
SO IT’S A BEYOND SAUSAGE PUFF
WITH SAUTEED PEPPERS, ONIONS,
AND JALAPENO.
IT COMES DRIZZLED IN SPICY
SRIRACHA WITH THEIR HOUSE-MADE
RANCH TO COOL IT OFF, AND WE’RE
SERVING THIS WITH A SIDE OF
THEIR CREAMY LIME AVOCADO SLAW.
NOW LET’S GET INTO THE
SANDWICHES.
THIS IS THEIR FISH SANDWICH.
SO IT’S A SOY, VEGAN FISH THAT’S
BEEN DEEP FRIED, GIVING YOU THAT
NICE TEXTURE.
IT COMES WITH LETTUCE, TOMATO,
AND THEIR HOUSEMADE TARTAR
SAUCE.
FOR BURGERS, YOU HAVE YOUR
CHOICE OF FOUR DIFFERENT
PATTIES, AND YOU CAN GET THEM
DONE UP IN A VARIETY OF WAYS.
THIS ONE IS THEIR SOUTHWEST
STYLE BURGER WITH A CHICKPEA
PATTY.
IS PATTY IS MADE WITH CHICKPEA, ZUCCHINI AND CARROTS, AND IT
ZUCCHINI AND CARROTS, AND IT
COMES WITH SRIRACHA, HOUSE-MADE
PICO DE GALLO AND GUAC.
THE PATTY IS MADE WITH MUSHROOMS
AND BLACK BEANS, GIVING YOU THAT
NICE EARTHY OOH MOMMY FLAVOR.
GET IT TOPPED WITH VEGAN,
CHEESE, TOMATO, LETTUCE AND
VEGAN MAYONNAISE.
FINALLY WE HAVE THEIR BASIC
BURGER.
BUT THERE IS NOTHING BASIC ABOUT
IT.
IT’S MADE WITH THEIR ULTIMATE
PATTY, WHICH REALLY HIMMICS THE
FLAVOR AND TEXTURE OF BEEF.
IT COMES WITH CHEESE, LETTUCE,
TOMATOES, AND ONIONS.
>> MICHELLE, THIS LOOKS AMAZING.
>> THIS IS SO GREAT.
>> I THOUGHT YOU’D LIKE IT SOME
LET’S GO THROUGH WHAT WE HAVE IN
FRONT OF US TODAY.
>>.>> Michelle: YOU HAVE A COUPL
DIFFERENT OPTIONS SOME TATI, IN
FRONT OF YOU IS THE BASIC
GLUTEN-FREE.
THIS IS WITH THEIR ULTIMATE
PATTY, ONE THAT HIMMICS REAL
MEAT.
NEXT WE HAVE THE SPICY CHICKPEA
ZUCCHINI AND IT’S ON THE
SOUTHWEST STYLE.
AND THEN IN FRONT OF KIM, WE
HAVE THE MUSHROOM AND CHEESE
MUSHROOM BURGER.
>> Tati: THIS ONE.
>> Michelle: THAT ONE.
AND THIS LAST ONE IS THE
JAMAICAN-ME-CRAZY ONE.
IT’S MADE WITH BLACK BEAN,
CHICKPEA, VEGETABLES AND
SEASONED THE CARIBBEAN WAY.
IT’S TOPPED WITH PINEAPPLE,
TOMATO, SLAW, AND A LIME
CILANTRO DRESSING.
>> Tati: I’M GOING TO GIVE
THIS A TRY.
>> Michelle: I’M EXCITED TO
SEE WHAT YOU THINK.
I DON’T FEEL LIKE THEY TRY THE
TASTE LIKE MEAT EXCEPT FOR THE
ULTIMATE ONE THAT TATI IS TRYING
RIGHT NOW.
THEY’RE MOSTLY JUST REALLY
GOOD-FLAVORED LIKE SANDWICHES
>> Kim: YES.
>> Tati: THIS IS SO GOOD.
THAT’S A LOT OF BURGER.
>> Michelle: DOES IT WORK?
>> Tati: UH-HUH, UH-HUH.
>> Michelle: IS IT SPICY?
>> Kim: NOT SPICY.
LY SAY, YEAH, IT DOESN’T TASTE
EXACTLY LIKE A BURGER.
THEY’RE NOT TRYING TO MAKE IT
LIKE A BURGER.
IT’S A GREAT BURGER-LIKE
SANDWICH.
>> Tati: GOOD TEXTURE,
>> Kim: GREAT TOPPINGS, GREAT
FLAVOR AS WELL,
>> Tati: I LOVE THEY HAVE THE
GLUTEN-FREE BUN.
>> Michelle: WHAT DID YOU
THINK OF THE ACTUAL BERG CENTER
>> Tati: IT’S DELICIOUS.
>> Michelle: I TELL YOU, IT’S
VERY SIMILAR TO AN IMPOSSIBLE OR
A BEYOND.
VERY, VERY GOOD.
IT SEARS NICELY.
>> Tati: MICHELLE, IT’S SO
GOOD.
>> Michelle: THEY ALSO HAVE
OUTDOOR SEATING.
SO YOU DON’T HAVE TO SIT INSIDE
IF YOU’RE NOT COMFORTABLE WITH
THAT.
SO THEY HAVE A COUPLE DIFFERENT
SEATS OUTSIDE.
I LIKE THEY DECORATE IT WITH
NICE FLOWERS.
IT’S PLANT-BASED AND IT IS PLANT
FULL, AS WELL
>> Tati: I SEE WHAT YOU DID
THERE, MICHELLE.
I LIKE THAT THIS IS THE KIND OF
FOOD THAT EVERYONE WOULD WANT TO
EAT.
IT’S NOT SO OVER THE TOP WITH
VEGETABLES THAT IT’S NOT
RELATABLE
>> Kim: AND EATING OUT CAN BE
NOT AS HEALTHY, BUT THIS SEEMS
REALLY HEALTHY, AS I HOLD THIS
MAC AND CHEESE IN MY HANDS RIGHT
NOW.
>> Tati: I’M TASTING THE
BRUSSELS SPROUTS, THEY’RE REALLY
GOOD
>> Kim: MICHELLE, YOU
MENTIONED THIS IS IN IN
DEARBORN.
>> Michelle: 01 MICHIGAN
AVENUE AT THE CROSS SECTION OF
MICHIGAN AVENUE AND MONROE
STREET IN THE HEART OF THE NEW
DOWNTOWN AREA OF DEARBORN.
>> Kim: OKAY.
THIS MAC AND CHEESE...
>> Michelle: WHAT DO YOU
THINK?
EVERYTHING IS VEGAN
>> Kim: AMAZING.
>> Tati: THIS AIOLI IS VEGAN.
>> Michelle: DON’T ASK.
JUST ENJOY
>> Tati: MICHELLE, THANK YOU
SO MUCH.
THIS IS ANOTHER GREAT FIND.
WELL, IF YOU LOVE ALL THINGS
RELATED TO FOODIES IN DETROIT,
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