Published: 5:45 pm, Sun. Nov. 1st, 2015Updated: 5:42 pm
Lovers of that most American of fare are so particular in their specifications of what makes a good one that not even restaurants created around the sandwich can often meet them – thus the overabundance of options.
Even in a city as low on eateries as Artesia, nearly every restaurant has a hamburger on the menu.
With all that said, achieving the title of Best Burger is no small feat. And this year, the City of Champions’ carnivores awarded that distinction to Fenn’s Country Market.
“It feels great,” said deli manager Gloria Couture. “We really try hard to make sure the customers are happy here.”
The deli staff at Fenn’s Country Market does much more than slice meat and cheese, serving up a variety of ready-to-eat foods that are popular with the public, from burritos and chicken to beans and brisket. The deli section even has a salad bar and a seating area to accommodate shoppers who want to dine in.
But their most popular option by far is their hamburgers. And Fenn’s is willing to customize them to suit every customer’s preference.
“We try to give our customers exactly what they want,” said Couture.
Their best-seller is the Bulldog Burger, a hefty patty topped with bacon and ham, which can be purchased with fries and a drink for $7.99. Even hungrier diners can upgrade their fries and drink to extra-large, or tackle the new Big Boy Burger – a three-quarter-pound patty.
As for extras, many like to bring green chile or jalapenos to the party, but as Couture points out, some burger fans take condiment creativity to the next level.
“They surprise us, some of these customers,” she said, recalling a recently-prepared burger that included ham, bacon, avocado, egg, and a corn tortilla.
But toppings aren’t the only thing Fenn’s will adjust to suit customers’ tastes.
“Some people like their meat seasoned, some don’t,” said Couture. “We’ll do it however they ask, and at a lot of places, you don’t get a choice like that.”
The meat is what Couture believes sets Fenn’s burgers apart.
“It’s fresh,” she said. “We make our patties fresh every day, maybe twice a day, depending on how much we sell.”
And the deli typically sells a lot.
Couture estimates Fenn’s goes through 200 tubes of fresh ground beef every two to three days and prepares close to 2,000 burgers per week.
“And climbing,” she adds. “And I want to keep climbing.”
Word of mouth from local enthusiasts has also added business, as crews in town for construction or oilfield work, FLETC trainees, and even just visitors passing through stop by to taste what is now, officially, Artesia’s favorite burger.
“We have out-of-towners come in all the time and say, ‘We’ve heard this is the best place to come eat a burger. People brag about your burgers,’” said Couture. “And that makes me happy, because I like to make sure my customers are taken care of.”