Since a member of family turned vege we've become fond of a chilli or spag Bol made with soya mince - type you re hydrate first. We use clear spring.
(Tbh it's so good I'm not sure I can be arsed with mince version anymore).
To the point. Has anyone made burgers successfully with this kind of mince and how? I was thinking of giving it a go but I've got visions of crumbly dryness