In a medium size bowl mix all ingredients until just combined.
Make 4 equal-sized patties and place them on a plate lined with parchment paper. Gently press an indention in the center of each burger. This helps the meat cook evenly and helps the patties keep their shape.
Freeze the burgers for 15-20 minutes. I do this because poultry burgers tend to be very soft. Freezing for a few minutes helps keep them from falling apart while cooking, especially if you plan to grill them.
Lightly oil and pre-heat a cast iron skillet. I prefer my cast iron skillet since it seems to cook more evenly, and I get such a beautiful char. A non-stick frying pan will also work.
Cook patties over medium to low heat for 4-5 minutes. Unlike beef burgers, you want to take your time and be sure the meat is cooked thoroughly. The internal temperature should be 175 degrees, and the juices should run clear. No pink!
Lightly toast the burger buns. I like to use the pan I cooked the burgers in for a little more flavor.
Generously spread the garlic aioli and Dijon mustard on the toasted buns. Then place the burger patty on the bun followed by avocado, tomato, spinach, bacon, and the top bun.
Take a big juicy bite and enjoy!