Prepare outdoor grill for direct grilling over medium heat. In small bowl, whisk ¼ cup chili crisp and honey; reserve ¼ cup. Makes about ½ cup.
Cut 12-inch square sheet aluminum foil; fold up edges to create 1-inch rim, crimping corners to secure. Place bacon on foil and place on hot grill rack; cover and cook 6 minutes or until crisp, turning once. Transfer bacon to cutting board; blot both sides with paper towel and cut crosswise in half.
Brush 1 side of frozen burgers with 2 tablespoons chili crisp mixture. Place burgers, chili crisp mixture side down, on hot grill rack; cover and cook as label directs, brushing burgers with remaining 2 tablespoons chili crisp mixture and turning once halfway through cooking. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until toasted. Transfer burgers to plate; cover to keep warm.
In small bowl, whisk oil and remaining 1 tablespoon chili crisp. Place 10-inch, oven-safe skillet on hot grill rack; add oil mixture and heat over medium heat. Crack eggs into skillet; cover and cook 3 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness. Sprinkle eggs with salt and pepper.
Serve burgers in buns topped with tomato, bacon, eggs, reserved ¼ cup chili crisp mixture and onions. Makes 4 burgers.
