Opening night fiasco - burger menu only, got slammed. Burgers were taking longer to cook because they were still frozen in the center (because the GM told me not to pull all the burgers out of the freezer), and customers were complaining, wait staff was frothing at the mouth. Today, the owner said he talked to a 'chef' last night who was there, and whoever this guy was, told him we should parcook our burgers on the grill (8 oz. sirloin burgers), then finish them in our oven (the famous pizza oven). I told him 1) I didn't feel comfortable with parcooking the burgers, because it would bring the temp into that danger zone of bacteria, and especially with ground beef I didn't want to take the chance; and 2) that I didn't see how we could control either the moistness of the burger, or the doneness, i.e. med. rare, well, etc. cooking them like that. He got all righteous, and said, well we just have to find a way; I've been in business for 35 years, and I know there's a way to do it. Am I right? Is there a way to do these burgers quicker without compromising health standards? Equipment we have is a good grill, good experienced linesmen who do the 'grid' with burgers, a microwave and this ridiculous pizza oven that's not convection, but something like it, only forced air all around the oven; dries everything out we put in there. Heeeelllllllppppppp!