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 and view the full Food safety at home video.