Touchdown Brat Sliders (Printable)

Bratwurst sliders with beer cheese sauce, caramelized onions, and pickles—ideal for game day snacking.

# What You'll Need:

→ Bratwurst Patties

01 - 1 lb 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 golden brown and caramelized, approximately 12 to 15 minutes. Remove from heat and set aside.
03 - In a mixing bowl, combine bratwurst meat, black pepper, and smoked paprika. Mix gently until combined. 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 and add cheddar and cream cheese, stirring until fully 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 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.
08 - Bake assembled sliders for 7 to 8 minutes until buns are toasted and cheese is bubbling. Serve immediately while hot.

# Expert Advice:

01 -
  • The beer cheese sauce is rich and tangy, clinging to every bite without being heavy or greasy.
  • You can prep the patties and onions ahead, then just assemble and bake when guests arrive.
  • They disappear fast, so doubling the batch is always a good idea.
  • Even people who think they don't like bratwurst end up reaching for seconds.
02 -
  • If your beer cheese sauce breaks or looks grainy, it means the heat was too high when you added the cheese, keep it low and stir gently.
  • Don't skip caramelizing the onions fully, they need that deep golden color to bring the right sweetness.
  • Let the patties rest on the sheet for a minute after baking so they firm up and don't fall apart during assembly.
03 -
  • Use a small ice cream scoop to portion the bratwurst mixture evenly, it makes shaping the patties so much faster and keeps them uniform.
  • If your slider buns are too soft and soggy, toast the cut sides lightly in a dry skillet before assembling to create a barrier against the sauce.
  • Always taste your beer cheese sauce before assembling, adjusting salt and mustard to your preference while it's still warm and easy to stir.
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