Stackhouse Burgers is one of Dallas' newest burger joints and quite possibly one of the best. Located in an newly renovated bungalow on Gaston Avenue, close to the Baylor School of Dentistry, Stackhouse knows burgers and customer service.
We arrived around 7:00 and we were some of the first customers of the evening, but by the time we left a little after 9:00, the place had filled up and there were even a couple of brave souls sitting upstairs on the patio. At Stackhouse, you place your order at the bar, grab a number, and find a seat. Burgers are simple here. You order a single or a double, both of which come with lettuce, tomato, red onion, and a pickle (made in house) all on a toasted custom-made brioche bun. (I love burgers on brioche buns!) Then you just decide what you want to stack on your burger; mushrooms, grilled onions, chili, avocado, fried egg, and bacon are some of the choices, not to mention at least six different kinds of cheese. I ordered a single with a slice of cheddar and a slice of swiss with a side of onion rings. Probably the most popular burger of the night was the house special, a chorizo hamburger complete with monterrey jack cheese, a grilled poblano pepper, and fried egg.
Between our group of seven, we got the following sides: sweet potato fries, onion rings, and french fries. And these were some of the best sides we've had. The onion rings were thinly sliced and breaded. This means you get a lot of them and better yet, you can eat a lot because there's not too much breading. The sweet potato fries were thinly cut and pretty tasty. But the blue ribbon winner? Fresh cut french fries that go through a lengthy process before even making it to the fryer. And if they don't pass muster, they get thrown out and the process starts all over.