I've been buying less and less beef these days due to the rising costs of it, along with how greasy it is. If I go buy it, it's usually just some thin inexpensive chuck steaks or some stew meat, buy one get one free roasts and such. Ground beef for some reason has gotten rather expensive, and considering like a third of it cooks away as fat, I don't always feel like I'm getting the best bang for my buck. I don't mind turkey burgers at all, since they are far less greasy, and most of what you are purchasing per pound is actual meat and not just fat. Plus it's really not that hard to keep them moist while cooking. The problem is that many people simply over cook them. They also over handle them, which produces a very dense patty. All you really need to do is gently incorporate some finely shredded onion, and maybe some fresh herbs herbs like parsley, then carefully form the mixture into patties without mixing and smashing them too much - the meat should still have as much crumbly ground texture as you can retain. Then I brush the exterior with olive oil and season to taste, then grill them. If you learn how to check for done-ness by feeling them rather than cutting into them repeatedly it will also help keep them moist. Finally, as you've probably heard thousands of times, you need to let them rest a bit before serving them.