1 Tablespoon Olive Oil
¼ small red onion, cut into rings
3 veggie sliders
1 slice of Gruyere cheese (hold for vegan)
Pinch seaweed salt
1. This recipe is about tomatoes… good tomatoes. So none of those mealy conventional ones; buy organic.
2. Next we are going to grill them up. Take the three tomatoes and trim their bottoms, then halve each one. Warm half of the olive oil in an iron skillet and grill the six tomato halves along with the onion rings for about five minutes, until golden brown and charred on each side. If you want your “buns” to be less runny, simply remove the tomato membrane with your finger before grilling them.
3. Once the vegetables have grilled, remove them from the skillet and set aside. Add the remaining olive oil and grill your sliders. Any sliders will do, really. If you have a favorite veggie burger, simply cut them to size with a biscuit cutter and use the leftover “meat” for an egg scramble the next morning. Divide the cheese slice into three parts and melt it over the sliders.
4. Assemble the burgers and finish with salt. Any salt will do.