Mix together the ground beef, salt, pepper, garlic and parmesan so well combined. Divide into 4 and form into slightly flattened round patties. Put on a plate and chill at least while preparing rest, but can also be done day before - just cover if longer than few mins.
Preheat oven to 400F. Press some parmesan into a round 1 tbsp measure and then tip onto a silicon baking mat on top of a baking sheet. Gently press it down. Repeat to make 4 round piles then bake for around 3-5 minutes until golden then set aside to cool before lifting from mat.
At the same time, I'd suggest you cook the bacon in the oven, then once done, set it aside for later (you can warm at side of grill). Alternatively, you can cook on the grill with burgers but you will need to watch very closely.
When ready to cook, preheat grill then cook the burgers to your preferred level of doneness, turning after the first side no longer sticks.
After you turn the burgers, add the asparagus to the grill and cook turning once or twice until lightly charred and just tender.
Meanwhile, mix the 2 tbsp parmesan into the mayonnaise. Split the burger rolls, lightly toast the cut side then spread with the parmesan mayo.
Top the bottom of the rolls each with a burger, bacon (split in two), 3 stems of asparagus (trimmed to be just a little longer than bun is wide - you can add in ends too if they'll fit) and a parmesan crisp.
If you want to make these burgers even more 'loaded' then why not add in an egg? If you're unable to grill outside, you can also cook the burgers and asparagus on a grill pan following same basic method - just lightly oil the pan before heating.