Jumbo Chicken, Spinach, And Herb Burgers - cooking recipe

Ingredients

1 (10 ounce) box frozen chopped spinach, defrosted
2 lbs ground chicken
1 shallot, finely chopped
2 tablespoons Dijon mustard
10 basil leaves, shredded (or torn)
3 tablespoons chopped fresh flat-leaf parsley
salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
20 white button mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
4 slices swiss cheese
4 kaiser rolls or 4 sandwich-size sourdough english muffins, split and toasted
4 leaves red leaf lettuce
1 vine-ripe tomatoes, thinly sliced

Preparation

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