Touchdown Brat Sliders (Printable)

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

# What You'll Need:

→ 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 - In a skillet over medium heat, add olive oil. Sauté onions with a pinch of salt, stirring occasionally, until caramelized and golden brown, approximately 12 to 15 minutes. Set aside.
03 - In a bowl, combine bratwurst meat, black pepper, and smoked paprika. Mix gently. 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, or until cooked through and lightly browned.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly add beer, 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. Keep warm.
06 - Split slider buns and place bottom halves in a baking dish. Top each with a bratwurst 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 assembled sliders for 7 to 8 minutes, until buns are toasted and cheese is bubbling. Serve hot.

# Expert Tips:

01 -
  • The beer cheese sauce is ridiculously creamy and has just enough tang to balance the richness of the brat patties.
  • You can assemble everything ahead and just pop them in the oven when guests arrive, which means you actually get to watch the game.
  • They're small enough to grab with one hand and big enough to feel like a real meal, not just a snack.
02 -
  • Don't rush the onions, if you crank up the heat they'll burn instead of caramelize, and you'll lose all that sweet, deep flavor.
  • Whisk the beer into the flour mixture slowly or you'll end up with lumps, and nobody wants chunky cheese sauce.
  • Let the patties rest on the baking sheet for a minute before assembling so they hold together better and don't fall apart when you move them.
03 -
  • Use a small ice cream scoop to portion out the brat meat so all your patties are the same size and cook evenly.
  • If the beer cheese sauce gets too thick as it sits, just whisk in a little warm beer or milk to loosen it back up.
  • Brushing the bun tops with butter before baking is non negotiable, it's what gives them that golden, crispy finish that makes these sliders irresistible.
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