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
Note: click on times in the instructions to start a kitchen timer while cooking.
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In a large skillet cook the bacon on medium high heat for 2-3 minutes or until crispy but still bendable.
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Remove the bacon from the pan and drain all but two tablespoons of the fat.
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Add the onions and cook for 4-5 minutes, or until softened.
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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).
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Cook until well browned (5-6 minutes), then add in the ketchup, tomato paste, Worchestershire sauce, dijon mustard, beer and beef broth.
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Stir well, continue cooking until the sauce starts to evaporate and the mixture becomes “sloppy” (about 5-6 minutes).
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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.
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Add in the chunks of cheddar and cooked bacon crumbles a minute before serving and stir just slightly to melt them into little puddles.
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Toast the buns then spoon over the mixture and top with additional bacon (if desired).
