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Place egg, onion, parsley, garlic, Worcestershire sauce, salt and pepper in a large bowl. Mix with a fork to combine.
Add the ground turkey to the bowl and mix gently with the fork until just combined, being careful to not overwork the meat.
Divide the turkey mixture into 4 equal parts and shape into patties that are about 1/2-inch thick. (See the trick in the post above for an easy way to shape round patties.) Use your thumb to make an indentation in the center of each patty to keep the burgers from doming up in the center.
Freeze turkey burger patties for 20 minutes to help them hold together on the grill.
Meanwhile, heat an outdoor grill with clean grill grates to medium-high heat. Oil the grill grates well to keep the burgers from sticking.
Cook burgers about 5 minutes per side until cooked to an internal temperature of 165 degrees F. Do not flip the burgers too early when cooking on the first side or they may fall apart.
Heat a grill pan or skillet, such as a cast iron skillet, over medium heat. Add about 1 tablespoon of oil to the pan and spread it around.
When the pan is hot, place the turkey burger patties in the pan. Cook about 5 minutes per side, until cooked to an internal temperature of 165 degrees F. The burgers should release fairly easily from the pan when they are ready to flip to the second side.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and place turkey burger patties on the pan.
Bake for about 20 minutes, flipping once after 10 minutes. Turkey burgers are done when they reach an internal temperature of 165 degrees F.