July 8, 2025 • 5 mins
“Would you drive to Austin just for a burger?”That’s the sizzling question at the heart of this mouthwatering and laugh-filled episode of The Ben and Skin Show, where Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray—dives headfirst into the burger wars heating up across DFW.From the cult-favorite Burger Schmurger to the mysterious and elite NADC Burger (yes, it stands for “Not A Damn Chance”), the gang debates what makes a burger truly great—and why Dallas might be on the verge of a burger revolution.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
It's time, all right.
Speaker 2 (00:10):
We've talked a lot about burgers in the last month.
I mean it's just a summertime thing. Obviously, we talked
about Twisted Root a little bit. I've been raving about
Burger Schmurger for months now. I think you guys are
been Have you had it yet? We got to get
you a burger?
Speaker 1 (00:23):
Have not had it? I don't even know exactly where
it is.
Speaker 3 (00:26):
I'm taking Ben to Burger Schmerger A s A p Okay.
Did you guys just see that they're open seven days
a week and they expanded their lunch options and all that.
Speaker 1 (00:33):
I don't know anything about it other than I hear
it's hot.
Speaker 3 (00:35):
It is East Dallas over there off of is that Buckner?
Speaker 2 (00:39):
What is that off twelve? Yeah, like that. I don't know,
kind of thing far and ain't far off the beaten path. Yeah,
you know it is good. But there's something's happening here.
There's something happened. This is going to open on McKinney
Avenue in Dallas in August.
Speaker 1 (01:00):
McDonald's.
Speaker 2 (01:01):
We're a month away. It's an Austin based burger joint
and it was founded on According to this article from
the Dallas Morning News and the Great Senior Food reporter
Sarah Blaskovic. Girl, it was an Austin based burger joint
founded on handshake deals and unused kitchens, and they're opening
a two story permanent restaurant in the former Playground Bar
(01:24):
in Uptown Dallas. Now, I don't hang out in uptown much,
so I don't really know where the Playground Bar was.
Speaker 1 (01:31):
Christina gets shippy on the phone.
Speaker 2 (01:32):
Yeah, no, I don't remember that either.
Speaker 3 (01:34):
The place is called Stealthy na d C Burger Inn.
A d C in a National Association of Diet Champions.
Speaker 2 (01:44):
I don't think it's a diet champion type of thing.
NADC stands for not a damn Chance.
Speaker 1 (01:50):
Okay, oh my god.
Speaker 2 (01:52):
Have you heard of this?
Speaker 4 (01:53):
Somebody was just telling me about this this weekend. Is
it where it's like a Michelin chef?
Speaker 2 (01:59):
Yeah? So this ship My understanding is this chef is uh,
his name is Lee. His first name, that's first Oh yeah,
Philip Lee, Philip Lee. And he co owns it with
a skateboarder named nine Williams.
Speaker 4 (02:15):
Yes, I just heard about this on Saturday, Williams. I so,
is it in Austin where their other locations Austin. Yeah,
so I know somebody. They're they're really they're they they're
doing well, but they travel to Austin just to go
eat these burgers.
Speaker 2 (02:31):
Wow. They have not too but one menu item.
Speaker 4 (02:38):
And they don't they make it. And they're not like, hey,
tell us how you want it. They're just like, here,
here it is. It's like soup Nazi wag.
Speaker 2 (02:45):
You smash burger with American cheese, secret sauce, onions, pickles
and slightly tamed, have apinos, and the burger is gooey
and messi and they also they just say you can
customize it a little bit, but you shouldn't. And then
they have fries. They give some cheese fries too, if
you want to do the cheese fries thing.
Speaker 3 (03:05):
Don't you assume every secret sauce is some sort of
Thousand Island thing.
Speaker 1 (03:08):
Yes, yeah, or Russian sauce.
Speaker 2 (03:10):
But I don't like to think about it too much.
Speaker 1 (03:12):
You know it's good, But dude, it's a Micheline chef, right.
Speaker 4 (03:15):
It's like this guy who's like one of the greatest
chefs on earth but just decided, yeah, I'm just gonna
start making burgers.
Speaker 2 (03:20):
Can't tell you with full authority. If this guy Philip
chef old Michelin Old, Philip Franklin Lee. That's his name,
Philip Franklin Lee, that's the chef. Yeah, yeah, guy. But
who was talking to you about this? Someone from Austin
or someone who's someone who goes to Austin for this.
Speaker 4 (03:38):
It's a guy that came out and saw at the brewery.
It's a guy who it's a guy that lives in Frisco.
We did a story on what this guy's development is.
I think it's called the Bays. It's the big resort
hotel that's going into Frisco where every single room has
a driving range on it. You told me about this guy. Yeah,
every every room has a place to tee off. And
(03:58):
so like you're right next it's not top golf, but
you're next to this thing where you.
Speaker 1 (04:02):
Just drive out of your room. That's dope.
Speaker 2 (04:04):
Get this this guy actually, as I read more, he
is the guy who started Sushi by Scratch as well. Okay,
I got no joke that was tucked in that hotel
room in the Adulphus.
Speaker 1 (04:19):
I want to hug this man.
Speaker 2 (04:20):
So this opens up in August, we should go try it, right, Yeah,
so no dessert. Really it is just burger and fries.
That's it. Yeah, that's what they say. Who's they Sarah
Bus knows.
Speaker 4 (04:33):
It.
Speaker 2 (04:34):
Well, maybe they have it unveiled the full menu. Maybe
they had a little more, but that's their bit. Also
in fat.
Speaker 3 (04:40):
News, I have a question. You needed two stories for
this to do a burger? Did you say it was
a two story building? Millions of people are going to
flock here for me.
Speaker 4 (04:47):
Think about this guy's driving to Austin to go eat
the burger and coming back home.
Speaker 2 (04:52):
I mean we have a challenger now. In and out
was packed for how many months?
Speaker 4 (04:58):
Yeah, I'm saying, can't believe you're doing a story on this.
I just talked to a guy about this.
Speaker 1 (05:03):
I really want.
Speaker 3 (05:03):
I feel like we should stop the show right now
and take Ben to Burger Schmurder.
Speaker 1 (05:07):
We should. You're gonna love it. Dog. We need to do.
Speaker 4 (05:11):
We need to go back and like figure out who
really does have the best burger in town?
Speaker 2 (05:15):
I mean I just told you, no, it's the place
by me called an Oak Cliff. Oh, Herbie's Herby Herby's
solid number two for me, gross number one, produce a
hard stool. I should go back to Herbie's and see again,
but in a DC is coming in here. Also in
food news, the guy who made slim fast is dead
(05:38):
at the age of one hundred.
Speaker 1 (05:39):
All right, thank you, Kevin.
Speaker 4 (05:40):
Coming up next, Uh, it's the Today Game, followed by
the wildlife news.
Speaker 1 (05:44):
That's all coming your way next
It's time, all right.
Speaker 2 (00:10):
We've talked a lot about burgers in the last month.
I mean it's just a summertime thing. Obviously, we talked
about Twisted Root a little bit. I've been raving about
Burger Schmurger for months now. I think you guys are
been Have you had it yet? We got to get
you a burger?
Speaker 1 (00:23):
Have not had it? I don't even know exactly where
it is.
Speaker 3 (00:26):
I'm taking Ben to Burger Schmerger A s A p Okay.
Did you guys just see that they're open seven days
a week and they expanded their lunch options and all that.
Speaker 1 (00:33):
I don't know anything about it other than I hear
it's hot.
Speaker 3 (00:35):
It is East Dallas over there off of is that Buckner?
Speaker 2 (00:39):
What is that off twelve? Yeah, like that. I don't know,
kind of thing far and ain't far off the beaten path. Yeah,
you know it is good. But there's something's happening here.
There's something happened. This is going to open on McKinney
Avenue in Dallas in August.
Speaker 1 (01:00):
McDonald's.
Speaker 2 (01:01):
We're a month away. It's an Austin based burger joint
and it was founded on According to this article from
the Dallas Morning News and the Great Senior Food reporter
Sarah Blaskovic. Girl, it was an Austin based burger joint
founded on handshake deals and unused kitchens, and they're opening
a two story permanent restaurant in the former Playground Bar
(01:24):
in Uptown Dallas. Now, I don't hang out in uptown much,
so I don't really know where the Playground Bar was.
Speaker 1 (01:31):
Christina gets shippy on the phone.
Speaker 2 (01:32):
Yeah, no, I don't remember that either.
Speaker 3 (01:34):
The place is called Stealthy na d C Burger Inn.
A d C in a National Association of Diet Champions.
Speaker 2 (01:44):
I don't think it's a diet champion type of thing.
NADC stands for not a damn Chance.
Speaker 1 (01:50):
Okay, oh my god.
Speaker 2 (01:52):
Have you heard of this?
Speaker 4 (01:53):
Somebody was just telling me about this this weekend. Is
it where it's like a Michelin chef?
Speaker 2 (01:59):
Yeah? So this ship My understanding is this chef is uh,
his name is Lee. His first name, that's first Oh yeah,
Philip Lee, Philip Lee. And he co owns it with
a skateboarder named nine Williams.
Speaker 4 (02:15):
Yes, I just heard about this on Saturday, Williams. I so,
is it in Austin where their other locations Austin. Yeah,
so I know somebody. They're they're really they're they they're
doing well, but they travel to Austin just to go
eat these burgers.
Speaker 2 (02:31):
Wow. They have not too but one menu item.
Speaker 4 (02:38):
And they don't they make it. And they're not like, hey,
tell us how you want it. They're just like, here,
here it is. It's like soup Nazi wag.
Speaker 2 (02:45):
You smash burger with American cheese, secret sauce, onions, pickles
and slightly tamed, have apinos, and the burger is gooey
and messi and they also they just say you can
customize it a little bit, but you shouldn't. And then
they have fries. They give some cheese fries too, if
you want to do the cheese fries thing.
Speaker 3 (03:05):
Don't you assume every secret sauce is some sort of
Thousand Island thing.
Speaker 1 (03:08):
Yes, yeah, or Russian sauce.
Speaker 2 (03:10):
But I don't like to think about it too much.
Speaker 1 (03:12):
You know it's good, But dude, it's a Micheline chef, right.
Speaker 4 (03:15):
It's like this guy who's like one of the greatest
chefs on earth but just decided, yeah, I'm just gonna
start making burgers.
Speaker 2 (03:20):
Can't tell you with full authority. If this guy Philip
chef old Michelin Old, Philip Franklin Lee. That's his name,
Philip Franklin Lee, that's the chef. Yeah, yeah, guy. But
who was talking to you about this? Someone from Austin
or someone who's someone who goes to Austin for this.
Speaker 4 (03:38):
It's a guy that came out and saw at the brewery.
It's a guy who it's a guy that lives in Frisco.
We did a story on what this guy's development is.
I think it's called the Bays. It's the big resort
hotel that's going into Frisco where every single room has
a driving range on it. You told me about this guy. Yeah,
every every room has a place to tee off. And
(03:58):
so like you're right next it's not top golf, but
you're next to this thing where you.
Speaker 1 (04:02):
Just drive out of your room. That's dope.
Speaker 2 (04:04):
Get this this guy actually, as I read more, he
is the guy who started Sushi by Scratch as well. Okay,
I got no joke that was tucked in that hotel
room in the Adulphus.
Speaker 1 (04:19):
I want to hug this man.
Speaker 2 (04:20):
So this opens up in August, we should go try it, right, Yeah,
so no dessert. Really it is just burger and fries.
That's it. Yeah, that's what they say. Who's they Sarah
Bus knows.
Speaker 4 (04:33):
It.
Speaker 2 (04:34):
Well, maybe they have it unveiled the full menu. Maybe
they had a little more, but that's their bit. Also
in fat.
Speaker 3 (04:40):
News, I have a question. You needed two stories for
this to do a burger? Did you say it was
a two story building? Millions of people are going to
flock here for me.
Speaker 4 (04:47):
Think about this guy's driving to Austin to go eat
the burger and coming back home.
Speaker 2 (04:52):
I mean we have a challenger now. In and out
was packed for how many months?
Speaker 4 (04:58):
Yeah, I'm saying, can't believe you're doing a story on this.
I just talked to a guy about this.
Speaker 1 (05:03):
I really want.
Speaker 3 (05:03):
I feel like we should stop the show right now
and take Ben to Burger Schmurder.
Speaker 1 (05:07):
We should. You're gonna love it. Dog. We need to do.
Speaker 4 (05:11):
We need to go back and like figure out who
really does have the best burger in town?
Speaker 2 (05:15):
I mean I just told you, no, it's the place
by me called an Oak Cliff. Oh, Herbie's Herby Herby's
solid number two for me, gross number one, produce a
hard stool. I should go back to Herbie's and see again,
but in a DC is coming in here. Also in
food news, the guy who made slim fast is dead
(05:38):
at the age of one hundred.
Speaker 1 (05:39):
All right, thank you, Kevin.
Speaker 4 (05:40):
Coming up next, Uh, it's the Today Game, followed by
the wildlife news.
Speaker 1 (05:44):
That's all coming your way next
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