I've been asked to explain a little about this so here goes.
There are 2 parts.
1. The sous vide process. This means bagging food such as meat, fish, cheese.....and sucking all the air out. This allows 2 things : one is that the packs are as small as they can be so you can get more in your little fridge, the other thing is that food keeps longer.
You need one of these....this one is very small and basic but ideal for an eriba.
https://www.amazon.co.uk/Machine-DiiDa-O...4171705&sr=8-20

2. You can take this a step further by cooking sous vide.
There's quite a steep learning curve to this, but it means that you can cook meat, fish, vegetables etc to perfection, freeze it or not, then take it away with you. All it needs after is warming up, or browning, or finishing on the bbq. Foodsmcooked over a certain temp. Are also pasteurised so also gave a much longer life.
You need one of these
https://www.amazon.co.uk/Vide-Precision-...0NsaWNrPXRydWU=

Or one of these
https://www.amazon.co.uk/Klarstein-Taste...74172002&sr=8-6
Personally, I prefer the stick type as its more accurate.
Have a look here to get a better idea.
https://www.chefsteps.com/gallery?genera...mium=everything
I'll come back if I can think of anything else.

Burgers âre squashy so if I wanted to take burgers, I'd freeze them, then bag them. I wouldn't keep them more than 3 days, as its minced meat. More useful i think for meat that's cooked in the bag, then frozen.

I cant give any specfic guidance, I am not qualified, but I recall when I helped out in my pal's pub kitchen, I was surprised by the shelf life of vac-packed steaks kept in the fridge... Some Google searching on vacuum packed meat reveals a number of scholarly resources that can provide more trustworthy information than I can!