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Preheat grill to medium-high.
Combine mayonnaise, mustard, 1 tablespoon shallot and 1/2 teaspoon thyme in a small bowl. Set aside.
Place the remaining 4 tablespoons shallot, remaining 1 teaspoon thyme, chicken, ham, salt and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
Oil the grill rack. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side. Top each burger with cheese and cook until melted, 1 to 2 minutes.
Assemble the burgers on toasted bread with the herb mayonnaise and spinach.