Bill, other than taking the necessary steps to avoid getting a food born illness there's nothing to prevent you from making your food in advance of cooking and service. As Ember advised, you need to take extra precautions using ground meat. It might be prudent for you to consider SV cooking the meat patties to the Pasteurization stage before chilling and freezing them.
Here's how to make them as you asked:
You will want to work with meat that is as cold as possible. I suggest wearing disposable sterile gloves to handle the meat and disinfect any surfaces that will be in contact with the meat.
Vacuum package the formed meat patties in a single layer, date and label, and ice-bath pre-chill for 90 minutes (guessing you make them 1 1/2-inch thick) before freezing in a single layer on a frozen sheet pan in your freezer to keep the meat patties flat. In a day you can stack the frozen packages in your freezer.
It's going to take twice as long to heat the frozen patties using SV as it did to chill them. Please don't be tempted to thaw them at room temperature before cooking.
Cook's Tip: When shaping your meat patties make a shallow depression in the centre of both sides of each patty. That will prevent the centres from bulging as they cook.