While some things have changed since we first opened in 1951, we have three traditions we uphold at the Burger House. The first is that we are committed to serving each and every one of our customers a reasonably priced, great tasting meal using the freshest and best ingredients, in a clean and family-friendly atmosphere.
The second tradition is our season salt that original owner Prometheus “Jack” Koustabardis created nearly sixty years ago. His famous salt is still used in our award-winning burgers and on our crispy fries.
The third tradition is that we stay involved in the communities we serve, actively supporting local high school sports teams. Highland Park High School in Dallas has even designated the original Burger House on Hillcrest their official “hang-out.”
Jack stayed on until 1995 after Angelo S. Chantilis and Steve G. Canellos purchased Burger House from him in 1982. During those 13 years, he shared with Chantilis and Canellos his secret recipe for success as well as for his famous salt. They then passed it on to their sons—Angelo Chantilis, Jr. (Sonny) and Christopher Canellos—who have also joined the venture.
Burger House holds onto the best of its old-fashioned traditions to continually garner local, state and national awards. The Dallas Observer awarded us Best Hamburger 2007. George Motz, author of Hamburger America, named Burger House the Top Hamburger Place in Texas in 2008. And the list goes on…
Because we’ve upheld the traditions started by Jack, we have enjoyed nearly sixty years of success, becoming a beloved hangout for generations of Burger House devotees. And we’re just getting started.