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the more you work the mix the finer the ground meat becomes. Try to use slightly less lean meat if you want moistness, rather than adding wet ingredients.
I tend to use meat and seasoning only (a little smoked chilli and worcestershire sauce) and cook onions and mushrooms seperately to layer in the bun.
Also the advice about chilling the meat between making and cooking is vital.
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Overhead, the Albatross hangs motionless upon the air,
And deep beneath the rolling waves,
In labyrinths of Coral Caves,
The Echo of a distant time
Comes willowing across the sand;
And everthing is Green and Submarine
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