Fluke or Science?

I made the very wonderful shrimp burgers (https://food52.com/recipes...) for guests this weekend and made a few extra to tuck in to the freezer. Thawed/sauteed them the next night and the shrimp's texture was improved and they were more flavorful. I made the patties early in the day, so they had a good, long rest before they were cooked or frozen. Any ideas why?