Firstly do not completely defrost the burger. Thaw to 50% or even about 70%, while the outside of burger is soft but the middle is still hard.
For pan-fried steak, we usually cook with medium-high heat. However it is opposite for frying burger, start frying with a warm pan over a slow heat is recommended.
Fry the burger slowly on low fire for 5 minutes, then cover the pan and fry for another 10 minutes. The fat in the steak will gradually release, the lid can prevent the oil from popping out.
Flip the burger, cover the pan and fry for 10 minutes, then let it stand for 3 to 5 minutes for the burger to absorb the juice.
Defrost in the refrigerator a few hours before eating, it is better than defrosting outside the refrigerator, as it is easier to control the degree of thawing.
A lot of fat will be released during frying the burger. If you are afraid that it will be too greasy, you can soak the excess oil with kitchen paper.
If the heat is too strong at the beginning of frying, you can add some water to the pan. This can prevent the outside of burger from being burnt while the inside is still raw.