Mix the mince, one egg, bread crumbs, parsley, onion, garlic, salt and pepper in a large bowl until well combined.
Divide the mixture into 4 equal portions.
Roll each portion into a ball and then flatten with the palm of your hand, so they are about 1 cm thick.
Using your thumb, make an indentation into the centre of the patty. This helps to keep the patties a consistent thickness when cooking.
Once the patties have been made, set them aside on a plate and refrigerate for 30 minutes.
Preheat the barbecue, with the hotplate in, for direct cooking.
Once the barbecue is preheated, turn all the burners to medium. Place the patties directly on the grill and press down with the back of a spatula.
Close the lid and cook the patties for around 3 to 4 minutes. Open the lid, turn the patties and press them down again.
Once the patties are turned, melt a little butter on the hotplate and crack the eggs on to it. Season the eggs with salt and pepper.
Once the eggs are cooking, place the bacon rashers directly on the grill. Close the lid and continue to cook for a further 3 to 4 minutes, turning the bacon after 2 minutes.
When the patties are cooked, remove from the grill and set aside to rest.
While the patties are resting, place the burger buns on the grill and cook for one minute on the cut side.
Remove the buns from the grill and assemble the burgers using the lettuce leaves and your favourite burger sauce.