Touchdown Brat Sliders (Printable)

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

# Ingredient 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

# Steps:

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 caramelized and golden brown, approximately 12 to 15 minutes. Transfer to a plate.
03 - Combine bratwurst meat, black pepper, and smoked paprika in a bowl, mixing gently. Divide into 12 equal portions and shape each into a compact patty.
04 - Arrange patties on the prepared baking sheet. Bake for 10 to 12 minutes until cooked through and lightly browned.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add beer while whisking constantly until smooth. Reduce heat to low, add cheddar and cream cheese, stirring until fully melted. Incorporate Dijon mustard and season with salt. Keep warm over low heat.
06 - Split slider buns and place bottom halves in a baking dish. Layer each with a bratwurst patty, caramelized onions, pickles, and generous beer cheese sauce. Top with bun halves.
07 - Brush bun tops with melted butter and sprinkle with sesame seeds if desired. Bake for 7 to 8 minutes until buns are toasted and cheese is bubbling. Serve immediately.

# Tips from the Pros:

01 -
  • The beer cheese sauce is so rich and tangy it makes store-bought queso taste like a distant memory.
  • Baking the patties instead of frying keeps your stovetop clean and your kitchen from smelling like a frat house.
  • These sliders hold together beautifully, so you can eat them with one hand and hold your drink with the other.
  • Caramelized onions add a sweet, savory depth that balances the sharpness of the cheese and the snap of the pickles.
02 -
  • If you skip caramelizing the onions properly, you lose half the flavor; low and slow is the only way to get that deep sweetness.
  • Whisking the beer into the flour slowly prevents lumps, and trust me, no one wants grainy cheese sauce.
  • Don't overbake the assembled sliders or the buns will dry out and the cheese will break instead of staying creamy.
03 -
  • Use a cookie scoop to portion the brat patties evenly so they all cook at the same rate and fit perfectly on the buns.
  • Let the beer cheese sauce sit off the heat for a minute before serving; it thickens slightly and clings better to the patties.
  • Brush the bun tops with butter right before baking, not after, so they get golden and crispy instead of greasy.
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