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Potato Tomato Burger Sliders with Cabbage & Onion
Student Chef: Alden Littlefield Alden Littlefield, student at Lake Washington Tech, created these special sliders, which use a potato- stuffed tomato instead of a bun. Alden’s interest in Asian food led him to create this recipe after learning about the Tomami Burger at Mos Burger, a Japanese burger restaurant. Alden will be going on to study food science at Washington State University. His sliders would be a perfect game day feast, or a special family meal.
  1. Scrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks. Place potatoes in large saucepan and add cold water to cover. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes. Drain well. In large bowl, mash potatoes with butter. Set aside.
  2. Wash tomatoes, halve crosswise and remove seeds. Sprinkle cut portion with salt and sugar. In large skillet over medium-high heat, or on hot grill, cook uncut side in skillet for 1 minute. Remove tomatoes from pan or grill. Fill tomato halves with potato mixture. Cook, potato side down, in skillet or on grill just until potato is lightly browned, about 3 to 5 minutes.
  3. Form ground beef into 12 patties. Season with salt, pepper and garlic powder. In skillet or on grill cook patties until browned on bottom. Turn and top with cheese slices. Cook to desired doneness.
  4. To assemble, put one burger on one potato-filled tomato slice. Top with shredded cabbage and onion. Serve second potato tomato slice on the side, to close and form a bun for the burger.
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