Look, I'm not trying to tell you how to cook. If you're happy to keep eating grey mush, then you do you. What I'm telling you is that I used to have the same problems that you have. It didn't matter how much meat I put in the pan, it would pretty quickly start shedding liquid and the meat would start to stew rather than browning properly. Would it cook? Yes, it'd cook. What it wouldn't do is brown. Not in any significant measure.
(Somebody said this was a problem with shitty meat -- it really isn't. It doesn't matter how good the meat is, if the pan and the oil get overwhelmed by the amount of meat you're cooking, the meat will start releasing juices and it stews rather than fries. I've seen YouTube cooks suggest that you can deal with this by evaporating those meat juices and THEN browning the meat. I dunno. I haven't tried doing it this way because my way just works and why fuck with what works?
By doing it the way I do it, you've already thoroughly browned all of the outer surfaces and it hasn't started to shed that liquid that's preventing you from browning properly. Then once you've browned the outer surfaces of the patties, I cut each patty into 6 - 8 slices and brown those slices. It sounds like a lot of fuss. It really isn't. It's just a matter of technique. Once you know what you're doing, it doesn't take any longer than dumping the whole lot in a pan and frying it. But if you want your ground meat properly browned, my technique allows you to control the amount of surface area where the malliard reaction can take place.
But if you don't care about browning your meat -- shit, just stick the whole lot in a microwave and cook it there. Why even bother with a pan at all. Slap it in a microwave and throw in a jar of factory ragu. If you can eat that slop, good luck to you. I envy you. I really wish I wasn't so fussy about food. It makes eating at other people's houses impossible. But if you DO care about what you're eating and you understand that properly browned meat brings a depth of flavour to the dish that you can't get without it, the methodology that I spell out will enable you to do that if you've been struggling with it.
And I struggled with it myself for ages. I had exactly the same problems you're describing. Then I came across a recipe that described doing it with a single, 250 gram patty. That was better until the point where you started to break up the patty to cook the inside. Then I'd get the liquid shedding and the stewing. Reducing the size of the patty and solved that problem for me.
Kenji thinks browning is important. He deals with the issue by
doing it in the oven.
Also:
Nick probably has more subs than everyone on Supertips combined but can't even reach top 5 on donos 
