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.
The way I do it is to start with THICK cuts. I have the butcher cut the steaks 1½ inches thick. Then I cook them on low, indirect charcoal heat. Using a high quality digital meat thermometer, I keep track of the internal temperature and move the steaks around as needed. I also turn them when I see liquid starting to bubble to the surface. When they are within 10 degrees of my goal temperature, I sear them over the coals, turning them so they don't turn black, until they are at the temperature I want. The whole process takes about an hour and they come out PERFECT. There is no way to improve upon them with suis vide, and they wouldn't have the same mouth feel. Suis vide gives meat the mouth feel of filet mignon, which to me is not as satisfying as a good New York or t-bone steak.
I'm getting hungry.