They look like they've been overhandled, so the muscle fibres contracted while cooking, making them tough and squeezing all the moisture out. It's an easy mistake to make if you've never bothered to read how to make burgers because they look so simple that no one could get them wrong, and then jumped to the conclusion that water is coming out of the meat because supermarkets plump up meat by injecting water and there's nothing that can be done about it rather than looking up what could cause it to see if there's anything that can be done about it.

If anyone you know is ever affected by this condition, you can potentially trick them into making edible food by telling them that mince is more tender if a small amount of bicarb is added to it, without mentioning that it's partially mitigating the consequences of overhandling and you don't need it at all if you avoid kneading your burgers like they're bread dough.