Touchdown Brat Sliders (Print Version)

Juicy bratwurst patties with beer cheese sauce, caramelized onions, and pickles on soft slider buns.

# Ingredients List:

→ Bratwurst Patties

01 - 1 pound uncooked bratwurst sausages, casings removed
02 - 1/2 teaspoon freshly ground black pepper
03 - 1/2 teaspoon smoked paprika

→ Beer Cheese Sauce

04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup lager beer
07 - 1 cup shredded sharp cheddar cheese
08 - 2 ounces cream cheese
09 - 1/2 teaspoon Dijon mustard
10 - Salt to taste

→ Caramelized Onions

11 - 1 tablespoon olive oil
12 - 1 large yellow onion, thinly sliced
13 - Pinch of salt

→ Assembly

14 - 12 slider buns
15 - 1/3 cup sliced dill pickles
16 - 2 tablespoons melted butter for brushing buns
17 - 1 teaspoon sesame seeds, optional

# Directions:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté sliced onions with a pinch of salt, stirring occasionally, until deeply golden and caramelized, approximately 12 to 15 minutes. Transfer to a plate.
03 - Combine bratwurst meat, black pepper, and smoked paprika in a mixing bowl. Mix gently to incorporate seasonings. Divide mixture into 12 equal portions and shape each into a small patty approximately 2 inches in diameter.
04 - Arrange patties on the prepared baking sheet in a single layer. Bake for 10 to 12 minutes until cooked through and lightly browned on the edges.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden. Slowly add beer while whisking constantly to prevent lumps. Reduce heat to low and add cheddar and cream cheese, stirring continuously until completely melted and smooth. Stir in Dijon mustard and season with salt to taste. Keep warm on low heat.
06 - Split slider buns and place bottom halves in a baking dish. Top each bottom half with a bratwurst patty, a spoonful of caramelized onions, a few pickle slices, and a generous portion of warm beer cheese sauce. Cover with bun tops.
07 - Brush bun tops with melted butter. Sprinkle with sesame seeds if desired. Bake assembled sliders for 7 to 8 minutes until buns are golden brown and cheese is bubbling. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything bakes together so you can actually watch the game instead of standing over a grill.
  • The beer cheese sauce does all the heavy lifting, turning simple sausage into something people remember.
  • Theyre small enough that everyone grabs two, which means youre a hero without much effort.
02 -
  • If you skip caramelizing the onions and just cook them fast, they stay sharp and crunchy instead of sweet and soft, which throws off the whole balance.
  • Add the beer to the roux slowly or it will clump up and turn into a mess instead of a smooth sauce.
  • Dont overbake the assembled sliders or the buns will turn hard and the cheese will break instead of staying creamy.
03 -
  • Let the patties rest on a paper towel for a minute after baking to absorb any excess grease before you build the sliders.
  • Make the beer cheese sauce up to a day ahead and reheat it gently on the stove, it actually tastes better the next day once the flavors have married.
  • If youre feeding a crowd, double the recipe and use two baking dishes so everything finishes at the same time.
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