How to Make Detroit Street Filling Station’s Del Burger

Try this vegan spin on a local classic
detroit street filling station burger
Detroit Street Filling Station’s Del Burger

Ann Arbor restaurant Detroit Street Filling Station pays homage to a townie classic — the former Del Rio’s famous Det Burger — with its Del Burger. This vegan-friendly option is made with Violife cheddar, a tempeh patty, and homemade herb aioli. Find the recipe below.

How to Make Detroit Street Filling Station’s Del Burger 


1 tempeh burger patty (Try The Brinery Burger Pattie, for retailers)

1 slice Violife Just Like Cheddar 

1 Tbsp. lager

Cremini mushrooms, olives, onions, and poblano peppers (for grilled vegetable topping)

Lettuce, tomato, and herb aioli* 

Oat-wheat bun

*Herb Aioli:

Vegan mayo 

1 scallion, minced

1 tsp. dash parsley 

1 tsp. lemon juice 

1 tsp. granulated garlic

Whisk all ingredients together.


1 cup vegan Worcestershire sauce

1/2 cup red wine vinegar

2 heaping Tbsp. brown sugar 

1/2 cup minced garlic 

1/4 cup sunflower oil 

1 Tbsp. onion powder 

1 Tbsp. black pepper

1/2 Tbsp. salt 

1/2 Tbsp. liquid smoke

Whisk all ingredients together. 


Immerse The Brinery Burger Pattie in marinade for at least 12 hours. Remove patties from marinade and place on a baking sheet. Bake for 35 minutes at 350 degrees, then set aside to cool. Slice and sauté onions, cremini mushrooms, poblano peppers, and kalamata olives in a saucepan. Once they’re done cooking, toss with salt and pepper. Sauté the patty for a few minutes on each side. Top with the grilled vegetable mixture and a slice of vegan cheddar cheese. Squirt about a tablespoon of lager in the pan. Cover and steam with beer until the cheese is fully melted. Grill bun and spread herb aioli on the top slice. Add the burger with toppings and cheese; top that with tomato slices and lettuce. Enjoy!

Detroit Street Filling Station, 300 Detroit St., Ann Arbor; 734-224-8262;

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Lyndsay Green, a New York native, spent several years as a beauty editor at national glossies, including Ebony, Glamour magazine’s Glam Belleza Latina, and Teen Vogue. After relocating to Detroit in 2017, she served as managing editor at Hour Detroit, and has since transitioned into the role of the magazine's dining editor. Green devotes most of her time to eating her way through metro Detroit's culinary scene. At home, she's a budding homesteader growing her own organic produce — and a decent cook, too! Find her on Instagram at @ladyluff and email her at