Mini Salt & Tomato Burgers

A Jerry James Stone Recipe




  • 3 tomatoes
  • 1 tablespoon olive oil
  • ¼ small red onion, cut into rings
  • 3 veggie sliders
  • 1 slice of Gruyere cheese (hold for vegan)
  • Pinch kombu seaweed salt
Jump to instructions
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • This recipe is about tomatoes... good tomatoes. So none of those mealy conventional ones; buy organic. Maybe you should check out my how-tos on buying tomatoes and storing tomatoes, in case your produce skills are a bit rusty.
    Tomatoes on the Vine 1
  • 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.
    Grilled Onions Tomatoes 1
  • 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. Enjoy!
    Mini Salt Tomato Burger 1
  • Mini Tomato Burger 2 2