Touchdown Brat Sliders (Printable)

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

# What You 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

# How To Make It:

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 and sauté, stirring occasionally, until deeply golden brown and caramelized, approximately 12 to 15 minutes. Transfer to a plate and set aside.
03 - In a bowl, combine bratwurst meat, black pepper, and smoked paprika. Mix gently to avoid overworking. Divide 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.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until fragrant. Slowly add lager beer while whisking constantly to prevent lumps. Reduce heat to low and stir in cheddar cheese and cream cheese until fully melted and smooth. Stir in Dijon mustard and season with salt to taste. Keep sauce warm over low heat.
06 - Split slider buns and place bottom halves in a baking dish. Top each bottom half with one cooked bratwurst patty, a spoonful of caramelized onions, several pickle slices, and a generous pour 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 golden and toasted and cheese sauce is bubbling around the edges.
08 - Remove sliders from oven and serve immediately while hot.

# Expert Hints:

01 -
  • They vanish in minutes because everyone can grab three without feeling guilty.
  • The beer cheese sauce clings to every bite and makes store-bought cheese dip look sad.
  • You can prep the patties and onions ahead, then just assemble and bake when guests arrive.
  • They taste like stadium food made right, without the cardboard bun or lukewarm filling.
02 -
  • If you overmix the bratwurst meat, the patties turn tough and rubbery instead of tender.
  • Make the beer cheese sauce right before assembly because it thickens as it sits and becomes hard to spoon.
  • Let the caramelized onions cool slightly before piling them on or they'll make the buns soggy.
  • Don't skip brushing the bun tops with butter, it's what makes them golden and crisp in the oven.
03 -
  • Use a small ice cream scoop to portion the brat meat so all the patties are the same size and cook evenly.
  • If the beer cheese sauce breaks or looks grainy, whisk in a splash of warm milk off the heat to bring it back together.
  • Toast the slider buns cut-side up under the broiler for 30 seconds before assembly if you want extra crunch.
  • Freeze any leftover brat patties uncooked on a tray, then transfer to a bag for quick weeknight sliders later.
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