Packs of frozen patties are of a consistent thickness and usually much thinner than homemade ones.
The tendency for fat thick burgers nowadays means that should you start cooking them without defrosting - the insides will not reach temperature before the outside is done. So it all really depends on the thickness of your patti.
Should you make them fairly even across and on the thinner side - I would say no, don't bother. But otherwise...
Your method of cooking (as in temperature used and pan) would also play a factor.
The tendency for fat thick burgers nowadays means that should you start cooking them without defrosting - the insides will not reach temperature before the outside is done. So it all really depends on the thickness of your patti.
Should you make them fairly even across and on the thinner side - I would say no, don't bother. But otherwise...
Your method of cooking (as in temperature used and pan) would also play a factor.