Green Onion Cheeseburgers with Burst Tomato and Tarragon Sauce

Saw this in one of my food mags. I was reading yesterday. Thanks, RR!!
(makes 4 burgers)

2 T. EVOO, plus more for drizzling
2 pts. cherry tomatoes
4 cloves of garlic, sliced
Kosher* salt and freshly* ground pepper
1/4 cup fresh tarragon, coarsely chopped (do you have it growing in your garden or window sill*?)
1 T. sherry or balsamic vinegar
1&1/2 lbs. lean ground beef
1 bunch scallions, finely chopped
1 rounded T. Dijon mustard
8 thin slices of fresh mozzarella or Bellgioso* provolone cheese
4 soft sesame seed buns
Leaf lettuce

In a large skillet with a lid. heat 2 T. oil over med.-high. Add the tomatoes and garlic, then shake the skillet and season with S&P. Cover and cook, shaking occasionally, until the tomatoes begin to burst, about 3 mins. Uncover and coarsely mash the tomatoes. Cook until the sauce thickens slightly, about 1 min. Stir in the tarragon and vinegar; remove from  the heat. Heat a large cast-iron skillet over med.-high. In a med. bowl, combine the meat with the scallions, Dijon, S&P, and a drizzle of oil; form into 4 patties (thinner in the middle for even cooking). Cook the patties, turning once, until browned, about 8 mins. During the last min. or so of cooking, top the patties with the cheese. Tent the skillet with foil to let the cheese melt. Build burgers with the bun bottoms, lettuce, patties, tomato-tarragon sauce and bun tops. I would serve these with garlic and rosemary roasted potato wedges*.

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MM