This recipe has been my go-to for quick, comforting weeknight dinners ever since I first made it on a sleepy Sunday afternoon. I discovered this combination while riffing on a classic stuffed burger: I wanted the lighter profile of turkey but missed the indulgence of a molten cheese center. Layering a thin square of sharp Cheddar with a matching slice of VELVEETA — each cut into quarters and stacked — gives the interior that gooey, salty-sweet pull without overpowering the lean turkey. The result is a burger that feels indulgent but finishes lighter than beef, and the sweetly caramelized red onions add a savory counterpoint that keeps each bite interesting.

What makes this especially memorable is how reliably it wins over doubters of poultry patties. My partner, who swears by a rare beef burger, declared these “ridiculously satisfying” and went back for seconds. I often make a double batch of the onions because they keep well and transform ordinary sandwiches into something you'd happily serve to guests. This version uses pantry staples — lean ground turkey, an egg as a binder, baby spinach for color and moisture, and a spoonful of BBQ sauce for familiar smoky-sweet flavor — making it an ideal recipe for busy evenings and casual entertaining.

Ingredients

• Red onion: Use one large red onion for a balance of sweetness and bite; red onions caramelize beautifully and keep their vibrant color. I prefer the firm Spanish or Vidalia varieties when I can find them.
• Olive oil: Two tablespoons provide the cooking fat for the onions; extra-virgin olive oil adds fruity notes, while a neutral oil gives a cleaner finish.
• Salt and sugar: One teaspoon of each to coax out moisture and accelerate caramelization; the sugar enhances browning without making the onions taste overtly sweet.
• Lean ground turkey (1 lb): Choose 93/7 or 85/15 depending on desired richness — 93/7 will be leaner and benefit from the cheese and egg to add moisture.
• Baby spinach (1/2 cup): Finely chopped for texture and color; spinach keeps patties tender and adds a mild earthy note.
• Large egg: Acts as a binder so the patties hold their shape when stuffed and cooked.
• Kraft Brand BBQ sauce (1 tbsp): A tablespoon mixed into the meat gives a subtle smoky-sweet profile; choose your favorite brand or homemade sauce for a different flavor note.
• Seasoning: 1 teaspoon salt and 1/2 teaspoon ground black pepper to season the meat evenly.
• Cheddar slices (4 slices, each cut into 4): Sharp Cheddar adds tang and depth; cutting each slice into quarters makes it easy to layer and distribute.
• Kraft VELVEETA cheese slices (4 slices, each cut into 4): Melts into the Crème-like center; pairing with Cheddar balances flavor and gives superior melt.
• Hamburger buns (4): Choose soft brioche for a touch of sweetness or a sturdy potato roll if you prefer structure — lightly toast before serving.
• Oil or butter for cooking: A tablespoon for the skillet helps develop a caramelized crust on the patties.

Instructions

Prepare the onions: Place 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced red onion and stir to coat. Cook, stirring occasionally, for about 20 minutes until the onions are softened and beginning to brown. Sprinkle with 1 teaspoon salt and 1 teaspoon sugar, then continue to cook for another 8–10 minutes, stirring more frequently toward the end to prevent burning. The goal is deep golden-brown edges and a jammy interior; remove from heat and set aside to cool slightly. Mix the turkey base: In a large bowl combine 1 pound ground turkey, 1/2 cup finely chopped baby spinach, 1 large egg, 1 tablespoon Kraft BBQ sauce, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Use your hands or a sturdy spatula to mix gently until evenly combined — avoid overworking the meat to keep patties tender. The spinach adds moisture; the egg and BBQ sauce help bind and season. Form and stuff the patties: Divide the mixture into four even portions and roll into balls. Remove a golf ball–sized portion from each ball and set aside — this will become the top seal for the stuffing. Flatten the remaining larger ball into a thick patty with a slight indentation in the center. Stack one small square of Cheddar on one small square of VELVEETA, repeating to create a compact cheese packet that equals roughly one slice of each per burger. Press the cheese stack into the patty indentation, then place the reserved golf-ball piece of meat on top and press around the edges to seal completely. Ensure seams are pinched tight so cheese stays enclosed during cooking. Cook the patties: Heat a large skillet or grill over medium-high heat and add 1 tablespoon oil or butter. When hot, place the stuffed patties seam-side down to seal, then cook about 5 minutes per side for medium doneness. If using a grill, lower the heat or move to indirect heat after developing a good sear to allow the center to warm without burning the exterior. Use an instant-read thermometer if desired — turkey should reach 165°F (74°C) at the center, but because the cheese fills the center, aim for a final internal temp of 165°F with careful timing to avoid dry meat. Assemble and serve: Place each cooked patty on a toasted bun, top with a generous spoonful of the caramelized onions and a drizzle of additional BBQ sauce to taste. Serve immediately so the cheese is molten and the bun remains pleasantly warm. Pair with fries, a simple slaw, or a crisp salad.

Storage Tips

Store leftover assembled burgers (without condiments) in the refrigerator for up to 2 days; wrap individually in foil to slow moisture loss. For longer storage, freeze uncooked, fully sealed patties on a baking tray until firm, then transfer to a labeled freezer bag for up to 3 months. Reheat refrigerated cooked burgers in a 350°F oven wrapped in foil for 10–15 minutes to preserve juiciness, or reheat from frozen in a covered skillet over low heat until warmed through, keeping in mind the cheese core may take longer to soften.

Ingredient Substitutions

If you prefer a different cheese profile, swap Cheddar for Monterey Jack or pepper Jack for a little heat; use a semi-soft processed cheese in place of VELVEETA if you want a slightly firmer melt. For a gluten-free option, serve on a certified gluten-free bun or lettuce wrap. To reduce sodium, use low-sodium BBQ sauce and an unsalted cheese or reduce added salt in the meat mixture by half. Ground chicken can be substituted for turkey but may need an extra tablespoon of oil or a little breadcrumbs to bind.

Serving Suggestions

Serve with oven-baked sweet potato fries, a crisp vinegar slaw to cut richness, or a green salad tossed with a bright lemon vinaigrette. Garnish burgers with quick pickles or sliced tomato for freshness and texture contrast. For a party, cut full burgers into quarters and serve as mini sliders with toothpicks holding caramelized onions in place — they make excellent handheld bites for casual entertaining.

Cultural Background

Stuffed sandwiches have long been a part of American comfort-food innovation — from cheese-stuffed meatballs to the famous Juicy Lucy. This turkey adaptation nods to that tradition, marrying the classic stuffed-burger concept with lighter poultry and the ubiquitous American favorite: BBQ sauce. The use of processed cheese alongside aged Cheddar is a practical technique in American home kitchens to maximize melt and flavor while using commonly stocked items.

Seasonal Adaptations

In summer, finish these on the grill for smoky char and swap caramelized onions for quick-grilled sweet onions. In colder months, add a pinch of smoked paprika or a teaspoon of Dijon to the mix for warmth, and serve alongside roasted root vegetables. Holiday guests appreciate a slightly dressed-up version with cranberry BBQ sauce or a slice of roasted red pepper.

Meal Prep Tips

For efficient meal prep, mix the turkey base and form the patties the night before. Store stuffed patties on a tray covered in plastic wrap in the fridge for up to 24 hours, or freeze as noted above. Cooked patties reheat best in a moderate oven wrapped in foil to prevent drying. Make a double batch of the caramelized onions and portion into small containers for easy assembly during the week.

Bring these burgers to your next casual dinner knowing they travel well, reheat nicely, and please both adult and younger palates. The combination of cheese, caramelized onion, and a touch of BBQ is reliably irresistible — make the onions ahead and you’ll have a nearly instant elevated meal on busy nights.