I have worked for a NECI chef, a CIA (Culinary Institute lol) chef, a US Navy (CSS) chef, and a L’Ecole Superieure chef. Never a Michelin that I know of, unfortunately.
So let's check out this vid which is excellent.
(At the Pint I only use a "probe" for turkey burgers, cuz those suckers are deceptive as fuck. Otherwise it's all in the tactile. But still -- better safe than sorry, fer shur.)
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In a patrially covered pan, just below medium heat, about 6 minutes a side for 1/3rd pound frozen tukey burgers.