• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 2 pints cherry tomatoes
• 4 cloves garlic, sliced
• Salt and pepper
• 1 tablespoon sherry or balsamic vinegar
• 1 bunch scallions, finely chopped, greens and whites separated
• 1/4 cup tarragon, coarsely chopped
• 1 1/2 pounds lean ground beef
• 1 rounded tablespoon Dijon mustard
• 8 thin slices fresh mozzarella or mild provolone
• Soft sesame seed buns
• Leaf lettuce
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Heat oil in a pan over medium-high heat. Add cherry tomatoes and garlic, shake pan and season with salt and pepper. Cover and shake pan occasionally until tomatoes begin to burst. Uncover and mash tomatoes; let thicken. Add vinegar, scallion greens and tarragon, and remove from heat.

Preheat a cast-iron skillet over medium-high heat.

Combine meat with scallion whites, salt, pepper, Dijon and drizzle of olive oil. Form four patties that are thinner at the center for even cooking. Cook patties 8 minutes turning once. Top with cheese in last minute or so, cover with foil tent to melt.

Place lettuce, a burger patty and some burst tomato sauce on roll bottoms and set tops in place.

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