"Don’t press your burgers down as they’re cooking. You’re releasing all the juice. It’ll give you a dry @$$ burger.
There are such things as smash burgers, but I believe on those, you smash them at the beginning before the fat has a chance to melt so you’re not smashing the juice out."
Sounds like you're doing it wrong. Line a baking sheet with foil, lay out the bacon in a single layer, and pop it into the oven. If you like chewy bacon, start with the oven cold, turn it to 400, and cook 15-17 minutes. if you like it crispy, start with a hot oven and 12-14 minutes. no splatters, ball up the foil afterward for easy cleanup, and done.