I know it isn't food safe but it is 10 mins or less and if you are cooking it as ground meat and you break down cook it fully then you are pretty unlikely to have bacteria issues. I wouldn't do it to a roast where the outside is going to be defrosted way longer than the center.

Also the best thing is to freeze ground meat in thin layers, like one pound in a large Ziploc so it is less than 3 cm thick and defrosts fast without the hot water.