This Might Be Austin’s Best Burger. Here’s How to Make It.

BY KEVIN GRAY

Austin’s recently opened NADC (Not a Damn Chance) Burger comes from Michelin-starred chef Phillip Frankland Lee — who’s also behind Sushi by Scratch Restaurants and Pasta Bar — and professional skateboarder Neen Williams. It’s a labor of love.

“Neen and I have been working on this burger for almost two years, giving them away for free at events every once in a while,” Lee tells InsideHook. “Now that we feel we finally perfected it, we wanted to make it available for everyone to try.”

NADC Burger Recipe

Servings: 1

Ingredients

2 3-oz. balls of ground Texas wagyu beef
2 slices American cheese
1 yellow onion, sliced paper thin
6-7 dill pickle chips
4 medium-heat pickled jalapeños
1 burger bun
NADC burger seasoning, to taste
Secret sauce, to taste

Directions

1. Place the beef on the griddle and smash as thin as you can, then quickly season aggressively.
2. Cover each patty with a layer of shaved onions and cook until the edges of the meat begin to curl up from the griddle, then flip.
3. Immediately add a slice of cheese over each patty, and toast the buns on both sides, being sure to only get a little color on the bread.
4. As the cheese is melting, add a generous amount of secret sauce to both sides of the bun, then cover the bottom bun with 6-7 pickle chips.
5. Stack both patties onto the bottom bun, top with 4 jalapeños evenly spread out, and close the burger.

https://www.insidehook.com/food/nadc-burger-austin-texas-recipe