Prep: Wash and dice the red pepper and onion, mince the garlic, thinly slice the white and light green parts of the scallions, and chop the parsley.
Combine: Place the turkey and half the olive oil in a large mixing bowl and then add the rest of the ingredients and mix well to combine. I like to start mixing with a spoon or a spatula, and then switch to my hands to continue mixing.
Cook: Add the remaining olive oil to a large skillet and warm on the stove over medium-high heat. While the oil warms, divide the turkey mixture into four even sections and form each section into a burger. Keep in mind that burgers will shrink a bit as they cook, so it's okay for them to look too large for the buns when you form them. Once the oil shimmers, add the burgers and cook for 4-5 minutes on the first side until the bottom side browns nicely. Flip the burgers and cook for another 3-4 minutes until the other side browns and the middle of the burger is cooked through (see notes).
Enjoy: Plate your burgers with your favorite buns, lettuce, red onion and anything else you'd like. Leftover burgers can be stored in an airtight container in the fridge for up to 2 days, or frozen for up to 2 months.
To cook your burgers in the oven: Grease a baking dish with olive oil and bake your patties at 350°F for 30 minutes or until the internal temperature reaches 165°F.