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.
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