These are the simplest and juiciest hamburgers I have ever made.  No egg or other binding is required for these burgers to hold together nicely.

3 lbs lean ground beef (1.4 kg)
1 cup water (250 mL)
2 tsp crushed garlic (10 mL)
11/tsp Italian seasoning (7 mL)
Seasoning salt
Black pepper

In large bowl, combine ground beef, water, garlic and Italian seasoning.  Using your hands, mix together very well until all the water is incorporated.  Place ground beef mixture in 1/cup (125 mL) measuring cup.  Invert into hands, form into round patty and place in hot bacon fat in nonstick frying pan.  Cook over medium to medium low heat as necessary.  Sprinkle hamburgers with seasoning salt and black pepper.  Repeat on the other side, once the hamburgers are browned and flipped (I find using two spatulas gives one more control).  Continue cooking until no longer pink inside.

Serve on my Sandwich Thins.  Skip the almond milk in the Sandwich Thins.  That will make for slightly smaller rounds, which will be perfect for these larger hamburgers.

Yield:  11 large hamburgers
1 hamburger
268.0 calories
23.2 g protein
18.6 g fat
0.01 g fiber
0.3 g net carbs