[dropcap size=big]H[/dropcap]ere’s an unpopular opinion that needs to be said out loud: Burgers nowadays are prone to suffering from creative overkill.
Arugula? Caramelized onions? Garlic aioli? Brioche buns? Ketchup leather?
For the love of the cow that gave its life to feed you, just give me a juicy, meaty patty and bread so I can taste the meat on its own. As Mark Tripp of Tripp Burgers, the one-man burger pop-up that is quickly picking up steam in L.A.’s smash burger wars, says: “This is about the meat.”
Tripp, like his burger, is simple, warm, genuine, and welcoming. You’re not going to find an elaborate line of dozens of ingredients. Instead, you’ll find a flat top grill, mustard, ketchup, pickles, onions, and his shaggy smile. Oh, and there’s that large orange tub of chips that nearly everyone forgets about after their first bite because the burger is that good.