Professional skateboarder Neen Williams & Michelin-starred Chef Phillip Frankland-Lee first bonded over their love of skateboarding and cooking.

Co-owners of NADC Burger, Neen Williams and Phillip Frankland-Lee, stand in front of their NADC Burger location in downtown Fort Worth.

Austin, TX

The Beginning

2021

After skate sessions, cheeseburgers became the pair's go-to treat and soon they started collaborating on a burger aiming to become the perfect cheeseburger. They wanted to create the best cheeseburger with nostalgic ingredients and quality meat. They first started with sourcing 100% wagyu beef. After many versions of the NADC burger, they knew they had the one.

Chef with tattoos cooking burger patties on a flat-top grill at the NADC Burger Denver grand opening.

The Burger

At NADC we offer one burger. The burger consists of two 3 oz patties of Wagyu Beef, New School's Real American Cheese, Secret Sauce, Onions, Pickles, and Slightly Tamed Jalapeños. Chef Phillip and Neen created a burger with perfect ratios and tang to counteract the fatty wagyu flavor. Creating a perfect bite, every time. The flavor of the patty sets it apart making it a truly unique experience.

“It pairs nicely with our twice-fried fries, you can get them beast mode with cheese, secret sauce, topped with diced jalapeños and pickles and a dash of the special OG steak spices.”

*we do allow modifications

Neen Williams, co-owner of NADC Burger, serves burgers at the Denver location in Larimer Square.

Phillip Frankland-Lee serves burgers at a Por Osos x NADC Burger event in Austin, TX.

Neen Williams and Phillip Frankland-Lee at their first NADC Burger pop up in Austin, Texas.

Door with NADC Burger signage at the Denver, Larimer Square location.

A cook preparing wagyu burgers at NADC Burger.

A cook melting cheese on cooked patties on a wire rack in a commercial kitchen.