Touchdown Brat Sliders (Printable)

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

# 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

# Directions:

01 - Preheat oven to 375 degrees Fahrenheit. 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 and sauté, stirring occasionally, until golden brown and caramelized, approximately 12 to 15 minutes. Transfer to a plate and set aside.
03 - Combine bratwurst meat, black pepper, and smoked paprika in a bowl. Mix gently to avoid overworking. Divide into 12 equal portions and shape each into a compact patty.
04 - Arrange patties on prepared baking sheet in a single layer. 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, stirring constantly. Slowly add lager beer while whisking continuously until smooth. Reduce heat to low and stir in cheddar cheese and cream cheese until fully melted. Add 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 with a bratwurst patty, a spoonful of caramelized onions, pickle slices, and generous amounts of 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 sauce is bubbling. Serve immediately.

# Expert Suggestions:

01 -
  • The beer cheese sauce turns every bite into something ridiculously creamy and sharp at the same time.
  • Baking the patties instead of pan frying means you can prep a dozen sliders without standing over the stove flipping endlessly.
  • Caramelized onions add a sweet, jammy layer that balances the tangy pickles and rich sausage.
  • They reheat beautifully, so leftovers (if there are any) taste just as good the next day.
02 -
  • Do not skip caramelizing the onions properly; underdone onions taste sharp and raw instead of sweet and jammy.
  • Add the beer to the roux slowly and whisk constantly or you'll end up with lumps that are impossible to smooth out.
  • Let the cheese sauce sit on low heat instead of high, or the cheese will seize and turn grainy instead of silky.
03 -
  • Brush the bun tops with butter mixed with a pinch of garlic powder for an extra savory finish.
  • If your beer cheese sauce gets too thick, whisk in a splash of milk or beer to loosen it back up.
  • Toast the slider buns lightly before assembling if you want extra structure and less sogginess from the sauce.
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