- 1 1/2 pounds ground beef
- 8 slices bacon chopped
- 1/2 yellow onion chopped
- 1/2 cup ketchup
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 cup beer I used Guinness
- 1/2 cup beef broth
- 2 cups sharp cheddar cubed
- 6 brioche buns
Note: click on times in the instructions to start a kitchen timer while cooking.
In a large skillet cook the bacon on medium high heat for 2-3 minutes or until crispy but still bendable.
Remove the bacon from the pan and drain all but two tablespoons of the fat.
Add the onions and cook for 4-5 minutes, or until softened.
Add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don’t crush the heck out of it, the larger crumbles will help give the sandwich stability).
Cook until well browned (5-6 minutes), then add in the ketchup, tomato paste, Worchestershire sauce, dijon mustard, beer and beef broth.
Stir well, continue cooking until the sauce starts to evaporate and the mixture becomes “sloppy” (about 5-6 minutes).
The consistency you are looking for is reduced enough that spoonfuls can be placed on top of each other with the bottom spoonful not spreading more than a half inch or so.
Add in the chunks of cheddar and cooked bacon crumbles a minute before serving and stir just slightly to melt them into little puddles.
Toast the buns then spoon over the mixture and top with additional bacon (if desired).