That's probably great for bolognese or tartare (to name a couple of random examples), but use that for a burger and it would be horribly dry (unless you cooked it rare/medium rare)

Although I'm sure it's possible to make a plant based burger that doesn't need 20% fat by tweaking other stuff that you can't change with ground beef. (I've had potato/sweet potato patties that were great and basically fat free, but obviously not much like actual meat)