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In a small bowl, whisk 1 tablespoon water with cornstarch to combine; set aside.
In a separate bowl, combine stock, salt, and MSG, if using. Mix well and set aside.
In a large stainless steel, carbon steel, or cast iron skillet, heat oil over high heat until shimmering.
Add half of ground beef and cook, using a wooden spoon to stir and scrape pan, until well browned, 3 to 4 minutes.
Add remaining meat and cook, breaking up with a wooden spoon, potato masher, or whisk, until reduced to small bits (about the size of panko), about 3 minutes.
Reduce heat as necessary to prevent scorching.
Add onion and garlic and cook until fragrant and softened, about 3 minutes.
Add stock mixture and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
Add tomato or marinara sauce, ketchup, mustard, Worcestershire sauce, and brown sugar, and cook, stirring occasionally to coat beef in sauce mixture, until sauce has darkened slightly, about 3 minutes.
Add cornstarch mixture and cook, stirring constantly, until sauce has thickened, about 1 minute.
Season to taste with additional salt, pepper, and brown sugar as needed.
Using a spoon, place about ¼ of meat mixture on each bottom half.
Place the top buns on, press gently to adhere, and serve immediately.