I'm not sure if my mind-wandering will be useful, but I'll give it a shot.
Bacon seems to have two general purposes. The first is a crispiness that just isn't achieved with other meats, and the second is the fat. While braising would render a fair amount of the fat, I'm not sure how this cooking process would add to the meat in any way. There are also better methods of rendering the fat if the fat is what you're after. Cooking as a hunk of meat would also remove that crispiness that is often desired.
One thing I'd like to try is to grind up some beef with some bacon. Instead of a bacon cheeseburger, it'd be more of a cheesey baconburger. The bacon would be chopped up on small pieces (ground) into the beef. If my idea works, the fat would be rendered internally throughout the burger, and the meat/fat on the exterior would have that crispy texture that beef only gets when truly burned. Given the cooking time of bacon vs a burger, I'm thinking the bacon would have to be ground quite fine to have enough surface area to render out before the burger is a block of charcoal. If it works, it could be the best burger on the planet. If it fails, then you have that whole "eating raw pork" issue or one insanely overcooked chunk of beef.