Peel and finely chop the shallot. Peel and crush the garlic.
Finely chop the parsley
Break the egg into a small bowl and lightly beat
Place all the ingredients in a large mixing bowl and mix together.
Divide the mixture in 4 and roll into equal size balls, and then flatten.
Heat the pan to moderate heat and dry fry the burgers for 6 minutes on each side until cooked through. The burgers should reach a temperature of 70°C in the centre and there should be no pink juices. Remove to a plate and keep warm.
Fry the bacon in the large frying pan for 2 - 3 minutes on both sides until crisp.
Lightly toast the burger rolls. Top with salad leaves, bacon, burger, cheese and serve.