Today we’d like to introduce you to Mark Tripp. Owner/chef of Tripp Burgers.
Hailing from Los Angeles, Mark Tripp spent 35 years in advertising as a photographer, producer, copywriter and director. Inspired by George Motz’s film “Hamburger America,” Tripp began developing his own burger blend ten years ago.
Tripp’s burger philosophy is simple. The flavor of the meat always comes first. His burger blend is a combination of USDA Prime cuts of top sirloin, chuck and bacon.Tripp counts on award-winning butcher, Richard Schwartzberg, from Bob’s Market in Santa Monica to fresh grind each batch to his specifications. His blend is used exclusively at his pop-ups and catering events.
The Tripp Burger comes on a squishy Martin’s potato roll, with a slice of melty American cheese. Tripp also offers a variety of UTZ potato chips shipped from Pennsylvania.
What started as a passion project for Tripp has turned into a labor of love. In May, 2019 he finally shared his burger with, George Motz himself, who gave it his official stamp of approval. Tripp competed in the 2019 LA Food and Wine Festival EPIC Burger Throwdown and has been featured in LA Taco and The Burger Show hosted by Alvin Cailan with Seth Rogen, Tiffani Thiessen and Adam Richman.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
For me, there have been struggles. For one, coming off a 35-year career ad guy to become a burger guy has been an interesting transition. I love burgers. They are a passion for me. So starting and growing this business has been fun and hell at the same time. But I love the challenges that come up.
I’d say the biggest struggles for me have been the physicality of moving from place to place. Literally hauling my gear in a Honda Odyssey at first. Loading, unloading, setting up, tearing down reloading and reunloading. It can be grueling at times. But since those early days, my equipment and vehicle situation has improved. I now have a huge Dodge van and have designed custom carts which LA Taco Carts built for me to carry my gear so all of it literally rolls off the truck. We can now be set up and tear down in minutes.
Most of these tricks I learned from my production background in advertising. I watched how film crews moved heavy gear easily on sets. I apply the same process with my gear now.
Oh, and spilling a gallon jar of pickles brought me to tears one day. Yeah, it’s been a fun year.
Alright – so let’s talk business. Tell us about Tripp Burgers – what should we know?
I’m a burger pop-up. We pop-up on the sidewalks in West LA, we go to breweries around LA and we also cater events and film shoots.
What makes Tripp Burgers unique is the blend of meat I use for my patties. It’s a blend I spent ten years working on at home for friends. My burgers are a blend of USDA Prime chuck, top sirloin and bacon. The blend is what sets me apart from other burgers in LA.
I’m most proud of the growth the company has taken over the past year. I’m very excited to watch new customers take their first bites of my burger. Their reactions are priceless.
I’ll suggest to all my first timers to take a bite without condiments first. I want them to taste the meat blend. Then I tell them they can ruin it with condiments after that. It always gets a chuckle.
Is there a characteristic or quality that you feel is essential to success?
The burger. The experience of coming to the pop-up
I always tell folks, Have fun, the rest will come.
- Singles with chips $8
- Doubles with chips $11
- 3-stacks with chips $14
- 4-stacks with chips $17
- Website: www.trippburgers.com
- Email: firstname.lastname@example.org
- Instagram: https://www.instagram.com/trippburgers/
- Facebook: https://www.facebook.com/trippburgers/
- Twitter: https://twitter.com/TrippBurgers
- Yelp: https://www.yelp.com/biz/tripp-burgers-los-angeles
Russ Wonsley, Memo Torres, Mark Tripp