10 ft

12 ft

american

new

TRIPP BURGERS – THE POP-UP
Take a step back to a simpler time in burger history. Tripp Burgers in LA starts with the basics - Meat, Cheese and Bun. Or, throw in onions and have yourself the Oklahoma Fried-Onion Burger. Either choice celebrates the legacy that is the Cheeseburger.

For Tripp, the flavor of the meat always comes first. He serves a meat-forward burger using his custom blend of USDA Prime Chuck, Top Sirloin, and Bacon.

He wants you to taste the meat in Los Angeles, Nevada!

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meet mark

Mark Tripp, a former Ad Guy of 35 years, caught George Motz’s film “Hamburger America,” on PBS one night. Inspired by the burger joints Motz featured, Tripp Burgers in Los Angeles began experimenting with creating his own burger blend.

For Tripp, the flavor of the meat always comes first. His recipe is a combination of USDA Prime cuts of top sirloin, chuck, and bacon. He counts on award-winning butcher Richard Schwartzberg to grind each batch to his specifications.

What started as a passion project turned into a labor of love. In May, 2019, Tripp had the opportunity to share his burger with George Motz, who gave it his official stamp of approval. Tripp then competed in the LA Food and Wine Festival EPIC Burger Throwdown and has since been featured in KTLA's LAunscripted, LA Taco, and Infatuation LA.