I think the allure of bacon is that it is crispy with a Maillard reaction. I don't see the advantage of grinding it like sausage. Almost every recipe involving bacon has it wrapped or rendered exposing it to direct heat.
If it is ground up in burgers beforehand I think it's just going to end up being steamed or boiled bacon. There's just too much moisture inside the meat. And while a moist juicy burger is good, soggy bacon is not good eats.
If you bacon wrap your burger, the bacon tastes great but the burger misses out on the Maillard reaction. Now you could cook the bacon beforehand. Chop it, then work it into the burger. But what are the gains. You still have the same taste, but you loose the visual appeal of those lovely strips poking out of the bun.