If you ground the bacon, then the cured meat is throughout the entire patty, it will stay pink no matter how long you cook it. Less is more here, cut back to about 15% bacon and the flavor of the patty will be improved. If you want bacon flavor, you are better off using whole strips.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."