We Have Some Questions For The Proprietors Of The Avocado Bun

Namely, why?​

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Apparently, the avocado bun is the next food 'thing'.

Ever since food stylist Colette Dike posted a photo of a de-skinned Avo with a chickpea burger and grilled baby sweetcorn in it, people have gone a bit bonkers, largely thinking it was a good idea.

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Now, Joe's Southern Table and Bar in Covent Garden are doing it with three different fillings; a traditional cheeseburger with bacon, southern fried chicken with hot mayo sauce and a vegetarian soy burger.

Priced at £8.95 each.

We're not saying we don't like avo, we love avo, we love it so much we call it 'avo.'

But we have a few questions for them.

Firstly, why? 

How can you get entire Avo out with such a clean scoop?

What is a food stylist?

Can I be one? 

Where does the juice from the burger go? 

How does one get purchase of the bun? 

Is it too much Avo?

Isn't California in constant drought because avocados use so much water? 

Can you send us some free ones so we can try them please? 

Also, why?

Looking forward to hearing from you, Joe.

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