I live in Arizona and we're in a similar epidemic. Even places that offer a more traditional burger feel the need to 'elevate' it by putting it on an 'artisan'

I live in Arizona and we're in a similar epidemic. Even places that offer a more traditional burger feel the need to 'elevate' it by putting it on an 'artisan' slice of brioche, using arugula instead of lettuce, and some kind of aioli. To be fair, it sounds easier here than in Seattle, and everybody here has their favorite spot to grab a good normal burger, but it's an odd concept to me that we have to have recommendations for that menu item lol