Just in case anyone gets the wild idea to do this.
No idea how you would make it without the equipment to do so but one part that might be incorporated into a regular hamburger press is in the pictures.
That's the cling wrap.
And how it stops freezer burn.
But here it goes with the steps.
You need to find out just how much meat it will hold and then weight it out.
That's your target weight for the rest of the patties.
Mine came out to be 5.6 ounces or 158.757 grams.
The mould is a section of 4 inch PVC collar I cut off with the lathe.
It's .575 thick because that's what fits almost perfectly in may adapted tortilla press after fine tuning.

Put cling wrap on patty mould.
Put meat ball in mould fold over cling wrap and press.
Fold over the overhang and press again.
This completely seals up the patty and it'll stay frozen for a very long time without any signs of freezer burn.
I have one left in the freezer that's probably over a year old with no Ill effect what so ever.

I wanted to make a mould that would do a 1 inch meat patty so I did something I planned on doing some time ago.
I messed the first mould up and made it too thin after I was through with it so I made another one.
All of this required some time measuring and setup but it's perfect.
All I did was add another hole.
The little steel plates you see in the drill press vise are called parallels.
The hold the work flat and it won't drop out.