Harissa chicken burgers

By Best of Bridge
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  • 450 grams ground chicken
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon harissa paste
  • 4 thick slices crusty bread
  • 1 tomato, sliced


  1. In a bowl, combine chicken, rosemary, salt, pepper, half the oil and harissa paste.
  2. Shape into four 0.5 centimeter thick patties. In a large nonstick skillet, heat remaining oil over medium-high heat.
  3. 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).
  4. Serve with bread and tomato.

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