I guess that might be ok for  really really small shop, or maybe a diner?.  We used these in all the shops I worked in or managed:

 http://www.hollymatic.com/formersportioners/super-patty-machine

Good point that I had not thought about,but I agree this can be an issue which is why I make my own for my own use.  At work though, we moved from 500-1200lbs/week of store made patties during BBQ season so we needed a machine that could do volume!  We maintained  dedicated polar bar (free-standing open top freezer case), sometimes two of them, in strategic locations in the store to grab that extra 20 cents/lb throughout the season. We sold most of them frozen.  Great way to clean up extra trim and get higher revenue to boot. I would always opt for solutions like this even at the expense of not having 100% presentation in my case. It was easy to take the heat for that when you had the best numbers.

RJ wrote:

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jimhenry I agree with you. If you need to produce volume this machine may not be the answer. But it is a great start to see if demand for burger patties is there. One thing it can do that the holly super cant do, is make a tender patty. I have used a super for over 20 years. It compresses the meat so much getting it into the mold you stand a good chance of gettting a tough patty. I had a patty maker similar to the eazy slider and the patties had a much more tender bite and mouthfeel than the holly. I have since moved on to a biro patty maker that cranks them out every bit as fast as the Holly super-maybe even faster. But it also has the great tender mouthfeel of the less compressed eazy slider.
Making a small batch of flavored patties these things are great.

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