Seriously. It is not difficult to make a good, flavorful burger. Although, the amount of times I saw the chef hyper-actively sniff and rub his nose may have insinuated that perhaps it may have been difficult for him to concentrate on the evening I stopped by.
1. Salt/pepper (this is honestly all you need) the beef just before you cook it. My burger had a rubbery texture, which means that they had seasoned it awhile before cooking it.
2. Don't cook it well-done when I ask for medium-rare. Dry, tasteless cardboard meat is not enjoyable.
3. Do not serve two-day old buns. I realize that dry buns complement dry meat, but make it more subtle by serving just 1-day old buns. Trust me, we're in Goodyear, so we're probably hungry and won't feel as ripped off if you even make a half-assed effort.
Rude service, as well. But I tend to enjoy rude service as long as the food is good. My advice is to keep driving a few miles back into town and get a burger at the AM/PM.