I would suggest buying a cast iron skillet. The way I do it is to get the skillet pretty hot first, something like a medium-high setting on the stove. I add a little bit of spray oil, then throw in the patty for about five minutes. Then flip and go another five. Done, not burned, not dry. Honestly though, I don’t know why you are having this problem, unless it’s just the think pan. A few other tricks that might help: Make the patties thin, don’t try to make big thick burgers. They’ll puff up a bit when they hit the hot pan, so you want to smash them really flat. You could also try using more than just meat in your burgers. A touch of worchestershire sauce, some finely diced onions, a little olive oil, and/or a little blue cheese in the mix will add flavor and moisture.