First remove any fat and tendons from the chicken breasts and cut into 2 inch cubes. Put the cubes in a food processor and pulse until you have a coarse consistency.
Mix the chicken mince with the breadcrumbs, egg, paprika, salt, chillies and black pepper. Mould into a burger with your hands and place on a plate and place in the fridge for 30 minutes.
Coat the burgers first in the seasoned flour, then into the beaten egg and coat in the bread crumbs. Add a pinch of salt. Fry in very hot oil for 1-2 minutes a side until the breadcrumbs are crisp and golden. Place in a roasting tray and place in a 180°C oven for 15-20 minutes until the burgers are cooked all the way through, with no pink showing. Serve in a burger bun with the sliced beetroot.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.