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1
Preheat a large nonstick skillet over medium-high heat.
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2
Arrange the defrosted chopped spinach in the center of a kitchen towel.
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3
Wrap the towel around the spinach and squeeze out the excess liquid.
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4
Put the spinach in a mixing bowl and combine with the chicken, shallots, 2 tablespoons of Dijon mustard, basil, parsley, salt, and pepper.
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5
Score the meat with the side of your hand to separate into 4 equal portions.
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6
Make 4 large patties, 3/4 to 1 inch thick.
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7
Drizzle the patties with oil and place them in the hot skillet.
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8
Cook for 6 to 7 minutes on each side, until the chicken is cooked through.
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9
Preheat a second medium-size skillet over medium-high heat with 2 tablespoons of EVOO, twice around the pan.
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10
Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown.
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11
Season the shrooms with salt and pepper.
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12
Add the wine or broth and cook until the pan is almost dry, about 2 minutes.
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13
Top the big-bird burgers with the mushroom topping and the Swiss cheese.
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14
Fold each slice of cheese in half to fit the burger, if necessary.
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15
Cover loosely with aluminum foil.
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16
Turn off the pan and let the cheese melt, about 2 minutes.
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17
Slather the tops of the buns or English muffins with a little mustard.
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18
Place the burgers on the bun bottoms and top with lettuce and tomato.
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19
Put the bun or muffin tops in place.
