In a large bowl, combine the ground turkey, pork rind panko or plain breadcrumbs, grated onion, minced garlic, chopped fresh parsley, lightly beaten egg yolk, worcestershire sauce, salt, and ground black pepper. Gently mix until the ingredients are just combined; take care not to overmix to keep the burgers tender.

Form the turkey mixture into four flat patties. If the mixture feels too wet or falls apart, add a little more breadcrumbs until the consistency is workable, but the patties should still be soft and slightly wet. Transfer the formed patties to a large plate, then refrigerate for 20 to 30 minutes to help them firm up.

Remove the chilled burgers from the refrigerator. Preheat your grill to high heat, about 425°F to 450°F, and oil the grates to prevent sticking. With your thumb, press a small indent into the center of each turkey patty; this helps them cook evenly and stay flat on the grill. I find this little trick prevents the burgers from puffing up as they cook.

Carefully transfer the patties to the preheated grill. Cook for about 6 minutes, then flip each burger and continue grilling for an additional 5 to 7 minutes, or until the internal temperature reaches 160°F to 165°F. Remove the burgers from the grill and let them rest for 5 minutes before serving.

Assemble the cooked turkey burgers on burger buns with your choice of cheese slices, lettuce leaves, tomato slices, sliced red onion, and desired condiments such as mustard, mayonnaise, or ketchup. To make the burgers even more delicious, I like to lightly toast the buns before assembling.