Touchdown Brat Sliders (Printable view)

Bratwurst patties with beer cheese sauce, caramelized onions, and pickles on soft slider buns for game day.

# What You Need:

→ Brat 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

# How To Make:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add sliced onions with a pinch of salt, stirring occasionally until caramelized and golden brown, approximately 12 to 15 minutes. Transfer to a plate and set aside.
03 - In a bowl, gently combine bratwurst meat, black pepper, and smoked paprika without overworking the mixture. Divide into 12 equal portions and shape each into a small patty.
04 - Arrange patties on the prepared baking sheet. Bake for 10 to 12 minutes until cooked through and lightly browned.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly add beer while whisking constantly until smooth. Reduce heat to low, then add cheddar and cream cheese, stirring until melted. Stir in Dijon mustard and season with salt to taste. Keep warm.
06 - Split slider buns and place bottom halves in a baking dish. Top each with a brat patty, a spoonful of caramelized onions, pickles, and generous beer cheese sauce. Cover with bun tops.
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.

# Expert Advice:

01 -
  • All the bold, savory flavor of a stadium brat packed into a perfectly portioned slider thats easy to eat with one hand.
  • The beer cheese sauce is velvety, tangy, and turns every bite into something indulgent without being fussy.
  • You can prep the patties and caramelized onions ahead, then assemble and bake right before guests arrive.
02 -
  • Dont rush the onions, low and slow caramelization is what transforms them from sharp and crunchy to sweet and jammy.
  • Whisk the beer into the flour mixture gradually to avoid lumps, and keep the heat low once you add the cheese so it melts smoothly without breaking.
  • Let the patties rest for a minute after baking so the juices redistribute, keeping each slider moist and flavorful.
03 -
  • Use a light hand when mixing the bratwurst meat with the spices, overworking it can make the patties dense instead of tender.
  • If your cheese sauce thickens too much as it sits, whisk in a splash of warm beer or milk to bring it back to a pourable consistency.
  • Brush the bun tops with butter right before the final bake to get a golden, slightly crispy finish that contrasts beautifully with the soft interior.
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