Preheat the barbecue. Put the minced beef into a large mixing bowl and mix in with the spring onions, garlic, breadcrumbs, grated parmesan, egg and chopped parsley. Season the mixture with a little salt and pepper.
Divide the mixture into 8 quarter pound portions and shape them into patties of about ½ inch thick. Allow to rest in the fridge for at least 30 minutes. Brush the burgers with a little oil to prevent them from sticking to the barbecue, cook on each side for 5 minutes over direct heat and move over indirect heat if the meat start to colour too quickly.
In the meantime, drizzle the halved brioche burger buns with olive oil and toast lightly on the barbecue.
When the burgers are nearly cooked through, brush each of the burger with the BBQ glaze and flip to allow caramelization. Brush again each burger and again let caramelise for 1-2 minutes.
Remove the burger from the barbecue and place on the brioche burger bun with your favourite toppings of cheese, tomatoes slices, crispy streaky bacon and mixed salad leaves.