We Tried It: Avocado Bun Meatball Sliders With Our Fave Trader Joe’s Products
Categories: Food

We Tried It: Avocado Bun Meatball Sliders With Our Fave Trader Joe’s Products

I’m all about having more avocados in my life. If I had avo toast for breakfast, stuffed avo for lunch, and some guac as an afternoon pick-me-up, I may probably still want avocados for dinner. So when I heard about the (surprising and seemingly ridiculous) avo-bun trend, I was intrigued. Avo-buns are essentially burger buns that are actually two halves of an avocado. Although I love avos, this food trend left me a little skeptical. How would you pick it up?

We decided to stock up on our favorite Trader Joe’s products to test the avo-bun and make avo-bun turkey meatball sliders. Read on to see what happens!

Ingredients:

— Trader Joe’s wild arugula

— Trader Joe’s turkey meatballs

— Trader Joe’s goat cheese

— eggs

— ripe avocados

Instructions:

1. Slice meatballs in half and cook on a non-stick pan with a little oil until meatballs are browned. These meatballs come fully cooked, so they don’t need to be over heat for that long.

2. Add a little more oil to the pan and put down mason jar lids. Crack eggs into the lids and let cook for a couple minutes. Use tongs to remove the lids from the eggs and flip the eggs over to cook. If you like your eggs runny, cook the eggs for 30 seconds. If you’re more of a cooked-eggs kind of person, cook them for a couple minutes.

3. Slice avocados in half width-wise. Remove the pit and spoon out the avo.

4. On the less-pointy half of the avocado, slice off the rounded bottom so that it can stand upright. Fill the hole where the pit used to be with goat cheese. Add arugula, fried egg and sliced meatballs. Top with the second half of the avo. Sprinkle with sesame seeds, if desired.

Slice meatballs in half and cook on a non-stick pan with a little oil until meatballs are browned. These meatballs come fully cooked, so they don’t need to be over heat for that long. (Thanks, TJ’s, for making our lives easy!)

Add a little more oil to the pan and put down mason jar lids. Crack eggs into the lids and let cook for a couple minutes. Use tongs to remove the lids from the eggs and flip the eggs over to cook. If you like your eggs runny, cook the eggs for 30 seconds. If you’re more of a cooked-eggs kind of person, cook them for a couple minutes.

Now here’s the fun part: avo-bun making! Slice avocados in half widthwise. Remove the pit and spoon out the avo.

On the less-pointy half of the avocado, slice off the rounded bottom so that it can stand upright.

Fill the hole where the pit used to be with goat cheese. Add arugula, fried egg and sliced meatballs.

Top with the second half of the avo. Sprinkle with sesame seeds, if desired.

Avo-bun sliders!

Final verdict: I find this particular avo-bun interesting because it contains all my favorite foods, but I just don’t know how to eat any of it. After getting my fingers all avo-y from trying to pick it up, I decided to take off the top half of the avo-bun and eat the rest of it on a bed of arugula. Basically, I turned the avo-bun into an avocado, fried egg, goat cheese, turkey and arugula salad. It wasn’t an avo-bun, but it was delicious!

I guess I’ll use a fork.

Is it just me, or do they look like little alien houses? I mean that in the best way possible.

What food would you put between your avo-buns? Share your photos with us on Instagram using the hashtag #iamcreative and tag @BritandCo. Need even more inspiration? Head to Pinterest STAT.

DIY Production + Styling: Irene Lee

Photography: Kurt Andre