Mince the garlic cloves finely and chop the fresh parsley. In a large mixing bowl, combine the ground turkey, egg, minced garlic, chopped parsley, Worcestershire sauce, salt, black pepper, and smoked paprika. Mix gently with your hands until just combined—avoid overworking the mixture, as this can make the burgers tough and dense. The goal is to distribute the seasonings evenly while keeping the meat's texture loose and tender.

Divide the turkey mixture from Step 1 into 4 equal portions. Gently shape each portion into a patty about 3/4-inch thick, making sure the edges are slightly thicker than the center—this prevents the burger from puffing up and becoming overcooked in the middle. I like to make a small indent in the center of each patty with my thumb, which helps the burger cook evenly and keeps it from bulging during cooking.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Once the oil is hot, carefully place all 4 patties in the pan without crowding—they should have space between them. Cook for 5 minutes on the first side without moving them, allowing a light brown crust to develop. Flip carefully and cook for another 5 minutes on the second side until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part of the patty. Let the burgers rest in the pan for 1 minute after reaching temperature to allow the juices to redistribute.

Toast the buns lightly if desired for better texture. Spread mayonnaise on the bottom bun, then layer with lettuce and a tomato slice. Place a cooked burger from Step 3 on top and add another tomato slice and any additional toppings you prefer. Cap with the top bun and serve immediately while the burger is still warm.