Have ground bacon into elk, deer, and moose, no reason flavor-wise not to just grind it in. If one is looking for the dissimilar textures of bacon slices paired w/burger, then they need to be separate.
I like a medium burger and am a bit concerned about getting pig worms. Undercooked bacon gags me as much as overcooked. Both textures and flavors are served to terrorists in Hell.
Been grinding bacon with burger for years. No worms yet. No texture issues when properly ground. You'll only notice the flavor. 160 degrees isn't hard to hit when grilling a burger.
Ya... I think rare burger (not self ground cuts) might be a bigger concern than rare smoked and cured bacon. But, I didn't think they brought bacon up to 145. Or do they?
The parasite is pretty much absent in modern pork, it also is killled by cooking to 145°, some say upper 130s. You and I are probably at greater risk from the ground beef, assuming it is bought at a large chain store, i.e., mass processed.