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 (Hmm… why does that sound dirty?), simply remove the tomato membrane with your finger before grilling them.
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. I used these spinach burgers from my local co-op. 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.
Assemble the burgers and finish with salt. Any salt will do, but I used this amazing salt from my friend Maria Finn, who forages it herself. The salt is Kombu Seaweed Salt and SO good. You should check it out.