Or buy one of these.
Hmm; I’ve been thinking of the “brown the whole thing and freeze the rest” idea. However, I’ve never frozen cooked ground meat that way. It should last for a week or two that way, right? How do I thaw it?
A good bout of food poisoning would probably cure me of my occasional lapse of food hygiene. 
I just use my Sawzall.
This has always been my understanding. People don’t remember how long something was unfrozen. That’s why “it’s ok if it still has ice crystals” is/was the rule of thumb. If it still has ice crystals you didn’t add much time to the “unfrozen” time period.
Personally, I write the date on the bag and add “use in x days” and if I throw something back in the freezer after I’ve thawed it I adjust the number of days.
Basically, as others have said, there are two problems. 1) The texture degrades with each freezing and defrost. 2) Bacterial growth continues in food over time above freezing temperatures, so the total amount of time spent above freezing must be counted for spoilage. Bacterial growth stops totally at some point actually below freezing, but obviously to be fully thawed, everything but the center of a piece of meat has to spend time above that point.
One notable exception, ice cubes can be thawed and refrozen many times without problems.
How do you make a dog go “meow?” Frozen dog, bandsaw - MEEEEE-YOOOOWWWWWW.