In a small bowl, combine mayonnaise, fresh lemon juice, minced garlic, chopped fresh dill, salt, and black pepper. Whisk until well combined. Cover and refrigerate until ready to serve to allow flavors to meld.

In a large mixing bowl, gently combine the ground turkey, panko breadcrumbs, lightly beaten egg, finely minced yellow onion, minced garlic, chopped fresh parsley, Dijon mustard, Worcestershire sauce, salt, and black pepper. Be careful not to overmix, as this can lead to dry burgers.

Divide the turkey mixture into four equal portions. Gently form each portion into a 3/4-inch thick patty. Make a slight indentation in the center of each patty with your thumb; this helps prevent the burgers from bulging in the middle during cooking.

Heat olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the turkey patties in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the burgers are golden brown and cooked through. Alternatively, grill over medium heat for the same duration.

While the burgers are cooking, lightly toast the burger buns on the grill or in a dry pan for 1-2 minutes until golden.

Spread a generous amount of the Zesty Lemon-Herb Aioli on both halves of each toasted bun. Place a cooked turkey burger patty on the bottom bun. Top with a lettuce leaf, tomato slice, and red onion slice. Crown with the top bun and serve immediately.