FMB's fried potatoes method is pretty similar to what I've always used, though I've not taken them back to room temperature after microwaving them in the past. So I decided to give that a shot and take a stab at diner burgers
My induction stove can get a skillet upwards of 750-800 degrees (I'd imagine even a little hotter if I asked it to) but I hate cooking at heat that high in the house. So I blasted the skillet then took it outside and set it on a full coal base on the Weber.
A full chimney full of coals couldn't keep that damn thing as hot as my stove but I was able to maintain about 650 and was pretty pleased with the result:
As close to an LC's Double Bacon Big Cheese as I've managed to this point. It was damn good.