When I use previously frozen, I like to start with it frozen, coat it in olive oil and salt, and and cook an the high flame. More juices get trapped inside. If you thaw, they come running out before you cook. You have to flip it before the top thaws to make the seal.
But yeah, fresh is way way better.
I've never ground bacon in to the burger before, but I saw it on Diners, Drive-Ins and Dives. I need to try that.
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