I’ve been in LA since 1984. I spent 35 years in advertising as a photographer, producer, copywriter and director. I watched a film by George Motz’s called “Hamburger America.” about 10 years ago. His film inspired me to begin grinding my own burger meat and developing my own burger blend.
In March 2019, I was laid off from my ad agency and decided to start my burger pop-up business. I literally rolled my griddle from my house to the sidewalk at Palms & Sepulveda in West LA. From there I eventually starting doing pop-ups at local breweries and eventually adding catered events for parties and TV shows. In September 2019 I was featured on “The Burger Show” and attend the 2019 Food and Wine festival.
My burger philosophy is simple. The flavor of the meat always comes first. My burger blend is a combination of USDA Prime cuts of top sirloin, chuck and bacon. I work with award-winning butcher, Richard Schwartzberg, from Bob’s Market in Santa Monica to fresh grind each batch to my specifications. My blend is used exclusively at my pop-ups and catered events. Continue Reading Meet Mark Tripp of Tripp Burgers