Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, combine the breadcrumbs, paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Add the ground turkey to the bowl and gently mix with your hands until just combined—be careful not to overmix, as this can make the patties tough and dense. Divide the mixture into 8 equal portions and shape each into a 3-inch wide patty about 1/2 inch thick, then arrange them on the prepared baking sheet. I like to use a slight dimple in the center of each patty with my thumb to help them cook evenly and prevent them from puffing up too much in the oven.

Place the baking sheet with the turkey patties on the middle oven rack and bake for 10-12 minutes until the internal temperature reaches 165°F when checked with a meat thermometer. After about 5 minutes of cooking, place a second baking sheet with the burger buns (cut-side up) on the bottom oven rack and toast for the final 5 minutes until they're lightly golden and warm. This parallel cooking saves time and ensures everything finishes at once. I find that toasting the buns on the bottom rack prevents them from browning too quickly while the patties cook through.

Once the turkey patties have reached 165°F and the buns are warm and toasted, remove both sheets from the oven. Place one patty on each bun bottom, then immediately top with a quarter slice of Monterey Jack cheese—the residual heat will melt it beautifully. Drizzle about 1 tablespoon of barbecue sauce on each patty and top with a small handful of shaved red onion for a fresh crunch. Cap with the bun top and serve immediately while everything is warm.