More so for thick steaks, but also for burgers, if the inside of the burger is still cold the outside cooks differently/faster than the inside when you put it on a grill. Result can be the inside is somewhat "gummy" in addition to being too rare.  Best to start with the meat at 70 or 75 degrees all the way through than at 38 or 40 degree fridge temp. Or worse if it is still partially frozen in the middle. Thawing in a microwave is even worse since it partially cooks the outside while trying to thaw the middle.

I keep my beef very hard frozen (-10 F). Best to thaw in a tray in the fridge for a couple days then on the counter for a few hours until at room temp throughout. Frozen beef can be ruined by how it is thawed.