1 1/2 lb. lean ground beef
1 bottle (12 oz.) Molson Export Ale or Molson Canadian, divided
1 egg
1/4 cup dried breadcrumbs
1/4 cup finely chopped parsley
2 cloves garlic, minced
2 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 1/2 tsp. salt, divided
Black pepper, freshly ground, to taste
2 oz. old Cheddar cheese, cut into 4 pieces
1 tbsp. butter
3 cups onions, thinly sliced
1 tbsp. granulated sugar

Preheat barbecue to medium and grease grill. In large bowl, mix beef, 1/4 cup Molson Export Ale or Molson Canadian, egg, bread crumbs, parsley, garlic, mustard, Worcestershire, hot pepper sauce, and 1 teaspoon salt, and pepper until well combined.

Divide and form meat mixture into 8 patties. Place cheese in centre of patty; place another patty on top; seal edges well to enclose cheese. Repeat with remaining patties to form three more burgers. Grill burgers 6 to 7 minutes each side until cooked through and meat is no longer pink.

To prepare onions: melt butter in large frying pan over moderate heat; add onions; stir until onions soften slightly, about 5 minutes. Add sugar; stir until onions color (a couple of minutes). Add remaining beer and 1/2 teaspoon salt. Simmer gently, about 15 to 20 minutes, stir more frequently near the end of cooking. Beer should evaporate. Add salt and pepper to taste. Serve burgers topped with onions.