For years I made crab cakes or salmon patties by hand. They were tasty, but definitely lacked finesse. To improve my technique, I started using a big rounded ladle or measuring cup, which definitely helped a more even result.
But for really pretty, perfectly shaped patties, I had to buy these little egg rings. You just set them on the parchment paper, fill with the mixture, and pull straight up. I love how professional and neat they look. Yes, I am a kitchen nerd. I also use an ice cream scoop (from a restaurant kitchen supply store) to portion out mixtures.