For the Onions
Heat a skillet over medium heat, and add the olive oil and onions. Cook for about 20-30 minutes, stirring occasionally until the onions are soft and starting to turn a golden brown color (caramelized).
Add the salt, pepper, and brown sugar, and stir until combined. Deglaze the pan with the stout, and cook until all of the beer is absorbed, about 4-5 minutes. Set aside.
For the Mushrooms
To clean the morels, start by cutting them in half. Quickly run under cool water, and use a soft-bristled toothbrush to clean their numerous little cavities and rid them of any grit. Dry gently with paper towels.
Place the mushrooms in a small bowl, and sprinkle in the flour. Cover with plastic wrap,and shake gently to coat.
Bring a skillet up to temperature on medium heat, then add the butter. Add the mushrooms, and cook, stirring gently for about 7 minutes. Season with salt and parsley, gently stir again, and place in a bowl for later use.
For the Burgers
Shape the ground beef into four equal patties (should be 6 ounces each), and indent the middle with your finger (prevents against burger bulge!).
Return the mushroom pan to the stove and bring it up to it’s highest temperature. You should have enough residual butter. Turn on your broiler also.
While the pan comes up to temperature, season the patties with salt and pepper.
Sear the burgers for three minutes on each side for a medium burger, and place on a cookie sheet.
Top the burgers with the sliced cheese, and place under the broiler until the cheese is just melted, about 1 – 2 minutes, depending on how melty you like your cheese.
Split the burger buns, and build your burger with the patty first, then stout glazed onions, and finally the mushrooms. Top with the crown of the bun and devour the monster!
Don’t fret if you can’t find Morel mushrooms. Simply substitute with sliced baby bella, or crimini mushrooms.