Mix meat, spinach, bacon, garlic powder and 2 Tbsp. tomatoes just until blended; shape into 8 balls.
Cut 1/2 lb. VELVEETA into 16 cubes. Press 2 VELVEETA cubes into center of each meatball; flatten to 1/2-inch-thick patty.
Grill 5 to 6 min. on each side or until done (160ºF). Meanwhile, cut remaining VELVEETA into 1/2-inch cubes; place in medium microwaveable bowl. Add remaining tomatoes; stir. Microwave on HIGH 3 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 2 min.
Place burgers on bottom halves of buns. Drizzle with half the VELVEETA sauce; cover with tops of buns. Cool remaining VELVEETA sauce, then refrigerate for another use. (See tip.)
Thaw 1 pkg. (10 oz.) frozen chopped spinach; squeeze to drain well. Use half to prepare these flavorful burgers. Add the remaining spinach to the VELVEETA sauce before microwaving as directed.
How to Use the Remaining VELVEETA Sauce
Refrigerate the remaining VELVEETA sauce up to 2 days. Then reheat and serve as a dip for tortilla chips, or as a topping for hot cooked potatoes or pasta.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 1g
Total Carbohydrates 27g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.