Ingredients:
- 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
Instructions:
- 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).
- Add in the ketchup, tomato paste, Worcestershire 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).