I've done a bunch of industrial manufacturing design work and if I was going to remove the biological components from the McDonald vending machine I'd go this route.
Sous vide is more appropriate for cuts of meat that are tough but flavorful—chuck roasts/steaks, etc.—the kind you would normally braise. The only advantage would be the ability to precook the burgers to a pasteurizing temperature and hold them there, ready to sear, but it would be tricky for a machine remove the burgers from the vacuum bags. Suis vide is also convenient for restaurants serving steaks who are seeking exactness, but it is a human who opens the bag and sears the steak.
Thin burgers such as you get at a fast food establishment or at the supermarket should be grilled or broiled at a high temperature. Starting with a refrigerated hopper full of ground beef, the patties could be formed and grilled quickly and to perfection by a machine.
I bought an Anova sous vide stick a little less than a year ago. Love it! Already had a Foodsaver, and depending on what I’m doing, I sear with my Weber Genesis, BGE, or a MAPP gas torch. Or even my little creme brulee torch.