Chicken Burger with Rarebit Sauce

This one is not for eating on the go; you will need a plate, knife and fork probably, as it does become a bit messy with all that lovely cheese sauce. Once you have tasted our saucy version of Welsh Rarebit, you will be ladling it on more than just chicken schnitzels, guaranteed.


Cooking Methods

  • Frying

Prep Time

25 minutes

Cooking Time

15 minutes



    4 chicken schnitzels
    4 Continental rolls, sliced
    Tomato, sliced
    Gherkin, sliced
    Red onion, sliced (optional)

Rarebit sauce

    60 ml butter
    60 ml cake flour
    2.5 ml (½ tsp) English mustard
    splash Worcestershire Sauce
    250 ml milk
    salt and freshly ground black pepper
    50 ml beer (optional, but adds great flavour)
    50 g cheddar cheese
    10 g Grana Padano, grated



    Cook schnitzels according to instructions on the pack.
    Assemble your schnitzel burger by spreading rolls with butter or mayo.
    Place sliced tomato, gherkin and onion, if using, on rolls, top with the golden schnitzels. Spoon warm Rarebit Sauce over the Schnitzel.

Rarebit sauce

    In a pan, melt butter; add flour and stir to make a paste.
    Stir in mustard.
    Slowly add milk, a little at a time, so that the mixture does not form lumps
    Add beer, if using.
    Stir in Worcestershire Sauce, and both cheeses; season.
    When you have a smooth thick cheesey sauce, remove from heat and spoon on to Schnitzels.


Products : chicken schnitzels, Sasko flour, cheddar cheese, grana padano, continental rolls (bakery manuf), gherkins, tomatoes, onions

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