How does Nebraska Jack make the best burgers in the world?

He told me:

2 parts beef (fat trimmed from it)
1 part cured bacon (he uses Wright’s Bacon’s Ends & Pieces and looks for the packages with lots of meat on them)

Grind twice.

I just finished breakfast, but typing this is making my mouth water.  That’s pathetic.  I should be embarrassed to post this.

Sorry.