The $3.49 Trader Joe’s Find I’m Buying All Summer Long

There are few greater joys, at least for me personally, than an afternoon BBQ. Which is why I’ve recently been writing a bunch about all things grilling and grill-adjacent as I try to gather all the expert advice I can for a perfect BBQ-laden summer. In chatting with chefs and culinary experts, I’ve been inspired to try out a number of new, fun barbecue-specific recipes, but I’ve also been reinvigorated to absolutely nail the execution of the tried-and-true favorites.

I’d like to become the resident expert on burgers. And while I know there is a ton of controversy surrounding what makes for the best burger—smashed on a flattop, thick and grilled, cooked up in a cast iron, etc.—there is one key component I’ve written about before that has some serious sway when it comes to a dang good burger: the bun.

Recently, I asked chefs their top choice for store-bought burger buns, and they all came back with the same answer. It was a brand I was familiar with and also favored heavily, but this past week, when shopping in Trader Joe’s, I noticed they had some fluffy-looking potato buns of their own for about $1.50 less than that chef-favorite brand. So, I took them home and gave them a shot.

My Honest Review of Trader Joe’s Potato Buns

I tested out the buns three ways to see how they held up. First, I used them in a breakfast sandwich. I toasted the buns, then buttered them up in a pan to get a good fat layer on their surface. I then piled them up with sriracha mayo, avocado, ham, cheddar, a fried egg, and arugula.

Secondly, I whipped up a grilled chicken sandwich, lightly toasting the buns, then loading them with the chicken, lettuce, special sauce, and tons of pickles. Finally, I made smash burgers, buttering the buns on the flattop and using them to sandwich a cheesy double double with caramelized onions.

In all applications, the buns held up quite well. In fact, I left one of the chicken sandwiches I made wrapped in foil for over an hour, then tasted it to test the bun’s ability to withstand moisture, and it maintained complete structural integrity.

These buns are fluffy with a texture that feels somewhere between a brioche bun and a potato bun, but they aren’t too easily squashed or too firm. Nice and airy, they’ll hold an indent if you grip them, but won’t flatten as you eat, an ideal combo for a burger bun.

A few things to note: They’re a little on the smaller side for a burger, but I personally don’t mind for a messy sandwich, so this didn’t bother me much. Also, they don’t have a ton of flavor on their own, although I think that makes them a great blank slate for soaking up sauces and toppings, which they do quite well.

All in all, these buns are a wonderful, affordable choice for those who shop at TJ’s often. I know that I will be stocking up on them ahead of all my future summer barbecues!

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