Sun – Wed: 11am – 9pm
Thu: 11am – 10pm
Fri – Sat: 11am – 11pm
204 N Harbor Blvd, Fullerton, CA &
149 N Glassell St Orange, CA
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Our Locations

Fullerton, CA

Sun – Wed: 11am – 9pm
Thu: 11am – 10pm
Fri – Sat: 11am – 11pm


204 N Harbor Blvd
Fullerton, CA 92832

Orange, CA

Sun – Wed: 11am – 9pm
Thu: 11am – 10pm
Fri – Sat: 11am – 11pm


149 N Glassell St
Orange, CA 92866

About Us

The Burger Parlor Story

The Burger Parlor Mission

  1. To provide the most consistent, flavorful burgers anywhere.
  2. Offer the happiest, most accommodating service and atmosphere to the best of our ability.
  3. Have the most unique offering of beverages & Belgium beers possible.
  4. A commitment to supporting local farmers, brewers, and anyone else that shares our same values.
  5. Remember that "Less is More".
  6. We look at every guest as a lifelong friend, not just another customer.
  7. Make sure that every day we have fun, smile, and eat well.

His History: Joseph Mahon

Joseph Mahon has been involved in the restaurant industry since he was 16 years old. Joseph quickly moved through the ranks in the local restaurant scene and enrolled in the Culinary Institute of America in Hyde Park, New York. Joseph's drive and passion landed him working weekends for free in New York City's 3 and 4 star kitchens. Eventually, he earned an intern position at Cafe Boulud with Andrew Carmellini. Upon graduating from school, Joseph was picked from his class to go work in the south of France. Returning to the United States, his passion for food led him back to Cafe Boulud in NYC. Feeling secure in his cooking foundation from Daniel Boulud and Andrew Carmellini; Joseph went on to take positions at Danube and Bouley under David Bouley where he was Chef de Partie. Joseph moved back to California to become Sous Chef of Sona with David Myers in Los Angeles. He was recruited for opening Chef de Cuisine position of the Fairmont Newport Beach and Executive Chef of 208 Rodeo in Beverly Hills.

Joseph went on to become Executive Chef of the now 'infamous' Bastide in West Hollywood. Critics noted his ability to do the simple things very well, maximizing flavors of his ingredients, innovative technique and overall balance on all of his plates. During his tenure, Bastide was awarded Top Food in Zagat with 27 for food. 4.5 Stars for, 2.5 stars from the LA Times and Best Restaurant by LA FEAST with a score of 93.

He went on open 'Burger Mondays' at Bastide which turned out to be a huge hit. Joseph was surprised and inspired at the reactions of such a simple dish. Joseph notes, “Every Monday there was at least 2-3 people saying it was the best burger they ever had. At that moment, I knew what I was going to do next”.

Three months later 'The Burger Parlor' was born.