 Yeah, I really like having that extra fat content in there. It makes it a little more of a mess, but, you know, hey, fat's flavor, so I'm all for it. Yeah, I love the idea of putting the bacon in the grind, too. I used to do that with my brisket burgers. I would take all my competition trim and put some bacon in there as well. So that's a good tip, too. It doesn't come out really as salty and bacon-y as you might think. It does really season the meat really well.