In a large skillet cook bacon on medium high heat about 2-3 minutes until crispy but still bendable.
Remove bacon from pan and drain all but 2 Tbsp of the fat.
Add onion and cook for 2-3 minutes until browned.
Add ground beef, lower to medium heat and cook well, breaking up beef but leaving some chunks which mill make for a more cohesive sandwich.
Cook about 5-6 minutes and drain.
Return beef to pan then add ketchup, tomato paste, Worcestershire, Dijon Mustard, beer and broth. Stir and let sauce reduce for another 5-6 minutes.
Add in the Cheddar cheese cubes and bacon crumbles a minute or so before serving and stir slightly to melt them into little puddles.
Toast the buns and spoon mixture and top with additional bacon if desired.
