In a food processor combine bacon, onion, and garlic. Cover and pulse with several on/off turns until finely chopped. Transfer mixture to a medium saucepan. Cook over medium heat about 5 minutes or until bacon is completely cooked but not crispy, stirring frequently. Remove from heat. Let bacon cool completely.
In a large bowl stir together ground beef, bacon mixture (including drippings), the snipped cilantro, the lime juice, salt, and black pepper. Divide meat mixture into six portions. Shape each portion into a thin oblong patty slightly larger than the circumference of a hoagie roll. Cover and refrigerate patties for at least 30 minutes or up to 4 hours.
In a grill pan or an extra-large skillet cook patties over medium-high heat for 4 to 6 minutes or until cooked through, turning once halfway through cooking time. Remove from heat. Top each patty with a slice of the cheese.
For sauce, in a small bowl stir together mayonnaise, ketchup, and smoked paprika. Generously spread sauce onto cut sides of the hoagie rolls. Layer hoagie roll bottoms with meat patties, avocados, tomatoes, lettuce, and cilantro sprigs. If desired, top with pickled jalapeno chile peppers and/or hot pepper sauce. Top with hoagie roll tops.