In a small bowl, add pressed garlic and salt. Using a fork, mash until garlic becomes a paste.

Add mayonnaise, extra virgin olive oil, lemon juice and parsley and whisk until combined.

Cover and chill in the refrigerator.

In a skillet, cook bacon until crisp. Set aside to drain on paper towels.

Keep bacon grease in the pan and heat over MED-HIGH heat. Place hamburger buns, cut side down, in the grease to toast, until golden brown. Remove buns to a plate to cool.

Wipe out skillet with paper towels.

Crack some freshly ground black pepper onto a paper plate and set aside.

To a large mixing bowl, add ground beef. Peel the onion and grate (using a hand grater or even a box grater) about 2 Tbsp of onion into the meat. Use the fine side of the grater, so you're getting very small pieces of onion. You'll get onion juice too, and that's good.

Add heavy cream and salt and pepper. Using your hands, mix together until just combined. Don't over-mix.

Form into patties (4 patties will yield a roughly 1/2 lb burger, 6 patties will yield a 1/3 lb burger, and 8 patties will yield a 1/4 lb burger), and lightly press patty into the plate of cracked pepper (on both sides). Make an indentation in the center of each patty, to ensure even cooking.

Grill over MED-HIGH heat for about 5 minutes per side, or until cooked to desired doneness.

The last 30 seconds of cooking, place a slice of Colby-Jack cheese on each patty.

Serve on toasted Kings Hawaiian buns, with lettuce, sliced onions, cooked bacon and garlic aioli.