Making burgers - portion control

Great site, but in a hurry, will browse when time permits...
Years ago, I worked as a line cook for Green Giant Restaurant in Mpls, MN. (Yep, the vegetable "Jolly " guys). These guys were light years ahead, and did the "cooking fresh" thing when Gordon Ramsey was yet a seedling. Ground beef came in fresh and was formed into rings that corresponded to 1/4, 1/3 and 1/2lb. respectfully. Easy patty forming for high volume demands ((no scale - just press flush to top of ring) Any ideas on where to get? Something better?

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