Cut the bacon strips in half so you have 12 pieces, each one approximately 4 inches long; fry the bacon well, keeping the strips as straight as you can (a bacon weight works well for that), then set aside.
Drain the pan of fat but don't wipe out the pan; turn the heat off- you'll come back to this pan later.
In a large bowl mix together the ground beef, Worcestershire, dried onion, salt, garlic powder, and pepper (and Tabasco/cayenne, if using).
In a separate bowl mix together the peanut butter, soy sauce, squished garlic, and chicken broth- this is your grilling sauce; if it's too thick still, add broth until it's a consistency you like (I like it thicker).
Form the beef mixture into six patties.
Reheat your pan and cook them as you would regular burgers, but brush them on both sides occasionally with the marinade.
You can add more chicken broth if you want the grilling sauce to go further, or a bit melted butter.
Now for you low carbers, remember, peanuts are not low-carb, so go easy with the grilling sauce; it'll still taste wonderful if you don't use all of it up on the burgers!
Low-carb serving: top it with the bacon, either in strips or crumbled, and enjoy; you can add lettuce and tomato if you like, but I love it just the way it is.
High-carb serving: eat it on a bun with lettuce and tomato and cheese.