Ingredients
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450 grams ground chicken
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1 teaspoon finely chopped fresh rosemary
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons extra virgin olive oil, divided
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1 tablespoon harissa paste
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4 thick slices crusty bread
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1 tomato, sliced
Directions
- In a bowl, combine chicken, rosemary, salt, pepper, half the oil and harissa paste.
- Shape into four 0.5 centimeter thick patties. In a large nonstick skillet, heat remaining oil over medium-high heat.
- In batches as necessary, cook patties, turning once, for about eight minutes or until no longer pink inside and a meat thermometer inserted horizontally into the center of a patty registers 165°F (74°C).
- Serve with bread and tomato.
