Something magical happens when tiny tomatoes are cooked whole. Their skins become soft and their insides become incredibly juicy and sweet. When bitten into, they release a nectar that tastes like a bite of a fresh-off-the-vine tomato in the peak of its season. I learned this when I first made yesterday’s tomato-studded frittata.

In this burger recipe, I employed the same technique by tucking whole grape tomatoes into 1/4 lb beef burgers along with herbs, olive oil and fresh garlic. The resulting burger features an incredible combination of charred tomatoes on the outside and ready-to-burst ones on the inside. I served these without buns, and with the addition of a generous smear of creamy goat cheese and a shower of fresh herbs. Good aioli or mayonnaise would also be lovely, as would a crusty sourdough roll.