Prepare the Bacon:

In a large skillet, cook the chopped bacon over medium-high heat for 2-3 minutes, or until it is crispy yet still bendable.

Remove the bacon and set aside, draining all but two tablespoons of bacon fat from the skillet.

Cook the Onions:

Add the chopped onions to the skillet with the remaining bacon fat. Cook for 4-5 minutes over medium heat until the onions have softened.

Brown the Beef:

Introduce the ground beef to the skillet. Reduce the heat to medium.

Cook the beef, breaking it apart into chunks roughly the size of a raspberry to small grape; avoid over-crushing.

Continue cooking until the beef is well browned, about 5-6 minutes.

Make the Sauce:

Stir in the ketchup, tomato paste, Worcestershire sauce, Dijon mustard, and beef broth to the browned beef.

Mix thoroughly and continue to cook until the sauce thickens and becomes sloppy, approximately 5-6 minutes. The sauce should be thick enough that it doesn’t spread more than a half inch when spooned.

Add Cheese and Bacon:

A minute before serving, add the cubed cheddar cheese and the cooked bacon crumbles to the skillet.

Stir slightly to just melt the cheese into little puddles within the mixture.

Assemble the Sandwiches:

Toast the brioche buns until golden.

Spoon the beef mixture generously over the bottom halves of the buns. Top with additional bacon if desired.

Cover with the top halves of the buns and serve hot.