On 1/3/08 Dave from Worcester, MA. asked: "I've been having this debate with one of my fellow sous-chefs about cooking methods for two ounce mini Kobe hamburgers. He prefers to pan-sear them, while I prefer to grill them. My biggest complaint about pan-searing the burgers is that they get a nasty crust on them (especially well done ones) and end up looking more like hockey pucks than a hamburger. Now I understand that it could be because of temperature control on the stove, but I just think a grilled hamburger (especially Kobe beef) is just better. So my question is, are there certain advantages to grilling a hamburger over pan-searing or will my debate rage on?" Chef Webster answered: "Dave, I really just think it is a matter of taste. Some people perfer the grilled method bringing the char flavor into play. I like pan searing myself because you seem to be able to control the heat a little better than on a charbroiler or grill. With the price of Kobe and the expectations my customers have regarding Kobe, I really perfer the pan sear method, but come one if your good on the grill why not grill them. Chef Mark chefskills101.com"