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1
Preheat a large nonstick skillet over med-high heat.
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2
Arrange the defrosted chopped spinach in the center of a kitchen towel; wrap the towel around the spinach and squeeze out the excess liquid.
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3
Put the spinach in a bowl and combine with chicken, shallots, 2 tablespoons dijon mustard, basil, parsley, salt, and pepper.
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4
Divide meat into 4 equal portions; make 4 large patties, 3/4 to 1-inch thick.
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5
Drizzle patties with oil and place them in the hot skillet.
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6
Cook 6-7 minutes on each side until chicken is cooked through.
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7
Preheat a second medium-size skillet over med-high heat with 2 tablespoons olive oil.
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8
Add in the sliced mushrooms and garlic; cook, stirring occasionally, for 4-5 minutes, or until the mushrooms are nice and brown.
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9
Season with salt and pepper; add in the wine and cook until the pan is almost dry, about 2 minutes.
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10
Top the burgers with the mushroom topping and the swiss cheese (fold each slice of cheese in half to fit the burger, if needed).
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11
Cover loosely with foil; turn off the pan and let the cheese melt about 2 minutes.
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12
Slather the tops of the buns with mustard; place the burgers on the bun bottoms and top with lettuce and tomato.
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13
Put the bun tops in place; serve.
