Thanks everyone. I did spur of the moment 50/50 beef-bacon burgers last night on the grill as a bit of a tester - I know that's not apples to apples, but it gave me a bit of a feel for it. They came out pretty good, 93% lean beef to comp for the fat in the bacon. As others have mentioned, the bacon is to offset the lean pork loin, I realize now I really chose poorly to take the hard road to get to a pork burger, agreed that pork butt would be the best/easiest way to achieve it - and then at point, why not just go pulled pork sandies instead of burgers : ) all in the fun of it I guess - and, it's just me and the wife, we are trying to be healthy most of the time, so we are purposefully trying to grab smaller cuts of meat - so hard to find mini-me size pork butts, whereas pork loins are super small - and I didn't even think about grabbing a couple of pork steaks, that would have worked equally as well I'd think
You guys are awesome, will circle back after I actually do the pork, which is now slated for Thursday evening