Pin it My kitchen smelled like a stadium parking lot the first time I baked these sliders, and I mean that in the best possible way. The beer cheese bubbled over the edges, the onions turned sweet and sticky, and my neighbor knocked on the door asking what I was making. I handed him one through the screen, still too hot to hold properly, and he just nodded and said, "You're bringing these to every party from now on." That's how these sliders earned their spot in my regular rotation.
I made these for a Super Bowl party where half the guests were vegetarian, and I felt a little guilty watching the rest of us devour them. But then I realized the caramelized onions and beer cheese were doing most of the heavy lifting flavor wise, so the next time I made a batch with plant based sausage and nobody even asked. The sliders disappeared just as fast, and I learned that good technique and bold flavors matter more than the protein itself.
Ingredients
- Bratwurst sausages (casings removed): The seasoning is already in the meat, so you don't need to fuss with spice blends, just mix and shape.
- Smoked paprika: Adds a faint smokiness that makes people think you grilled these outside even though you didn't.
- Lager beer: Use something you'd actually drink, not the cheapest thing on the shelf, because it becomes the base of your sauce.
- Sharp cheddar cheese: The sharper, the better, it cuts through the richness and gives the sauce a grown up bite.
- Cream cheese: This is what makes the sauce creamy and thick enough to coat the patties without running everywhere.
- Dijon mustard: Just half a teaspoon wakes up the whole sauce and ties it back to classic bratwurst flavors.
- Yellow onion: Slice it thin and cook it low, the sweetness that develops is worth the extra 15 minutes.
- Slider buns: Soft and small, they soak up the sauce and hold everything together without falling apart in your hands.
- Dill pickles: The sharp vinegar punch balances all that cheese and meat, don't skip them.
- Melted butter and sesame seeds: Brushing the tops makes them golden and gives you that bakery fresh look.
Instructions
- Get the oven ready:
- Preheat to 375°F and line your baking sheet with parchment so the patties don't stick. This also makes cleanup a breeze.
- Caramelize the onions:
- Heat olive oil in a skillet over medium heat, add the sliced onions and a pinch of salt, then stir every few minutes until they turn golden and sweet, about 12 to 15 minutes. Set them aside and resist the urge to eat them straight from the pan.
- Shape the patties:
- Mix the bratwurst meat with black pepper and smoked paprika, then divide into 12 equal portions and gently shape each into a small flat patty. Don't overwork the meat or they'll get tough.
- Bake the patties:
- Arrange them on the baking sheet and bake for 10 to 12 minutes until cooked through and lightly browned. They'll firm up as they bake, so don't worry if they look soft going in.
- Make the beer cheese sauce:
- Melt butter in a saucepan over medium heat, whisk in flour and cook for a minute, then slowly pour in the beer while whisking constantly. Lower the heat, stir in the cheddar and cream cheese until melted and smooth, then add Dijon mustard and a pinch of salt.
- Assemble the sliders:
- Place the bottom halves of the slider buns in a baking dish, top each with a brat patty, a spoonful of caramelized onions, a few pickle slices, and a generous drizzle of beer cheese sauce. Cover with the bun tops.
- Brush and bake:
- Brush the tops with melted butter and sprinkle with sesame seeds if you like, then bake the whole tray for 7 to 8 minutes until the buns are toasted and the cheese is bubbling. Serve them hot and watch them vanish.
Pin it The best part of these sliders is watching someone take their first bite and pause mid chew, like they're trying to figure out what just happened. Then they go quiet, finish it in three more bites, and reach for another without saying a word. That's when I know I nailed it, when the food does all the talking and I just get to sit back and enjoy the silence.
Make Ahead and Storage
You can cook the patties and caramelize the onions up to two days ahead, then store them in the fridge in separate containers. The beer cheese sauce can be made a day early too, just reheat it gently on the stove and add a splash of beer or milk if it's too thick. When you're ready to serve, assemble the sliders and bake them fresh so the buns stay soft and the cheese gets bubbly. Leftovers can be wrapped individually and reheated in a 350°F oven for about 10 minutes, though they never last long enough in my house to test that theory.
Swaps and Variations
If you want to lighten things up, swap the pork bratwurst for turkey or chicken sausage, the beer cheese will still make it taste indulgent. For a spicy kick, tuck a few pickled jalapeño slices under the cheese or stir a pinch of cayenne into the sauce. I've also made these with pretzel slider buns instead of regular ones, and the extra chew and salt takes them over the top. If you're serving a crowd with different tastes, set out extra pickles, mustard, and even some sauerkraut so people can build their own perfect bite.
Serving Suggestions
These sliders are made for game day spreads, so serve them alongside crispy potato wedges, a big bowl of coleslaw, or even some soft pretzels with more of that beer cheese sauce for dipping. A cold pilsner or Hefeweizen is the obvious drink pairing, but they also go surprisingly well with a tart cider or even a hoppy IPA if that's your thing. If you're feeding a mixed crowd, lay them out on a big platter with napkins nearby and let people grab as they go.
- Set out a small bowl of extra pickles and mustard for those who like more tang.
- Keep the beer cheese warm in a slow cooker so latecomers can drizzle more on top.
- Serve them on a wooden board with parchment paper for easy cleanup and a casual, party ready look.
Pin it These sliders have a way of turning any gathering into the kind of party people remember, not because of the game or the score, but because everyone was too busy eating to care. Make a batch, pour yourself a cold one, and enjoy the chaos.
Recipe FAQ
- → Can I use pre-cooked bratwurst instead of raw sausages?
Yes, you can use pre-cooked bratwurst. Simply chop and form into patties, then reduce baking time to 5-7 minutes just to heat through and brown slightly.
- → What type of beer works best for the cheese sauce?
A light lager or pilsner works best as it provides subtle flavor without overwhelming the cheese. Avoid dark or heavily hopped beers which can make the sauce bitter.
- → Can I make the beer cheese sauce ahead of time?
Yes, prepare the sauce up to 2 days in advance and refrigerate. Reheat gently over low heat, adding a splash of milk or beer if needed to restore smooth consistency.
- → How do I prevent the slider buns from getting soggy?
Brush the inside of the buns lightly with melted butter before assembling, and avoid oversaucing. Bake immediately after assembly for best texture.
- → Can these sliders be made gluten-free?
Yes, use gluten-free slider buns and substitute the all-purpose flour in the cheese sauce with a gluten-free flour blend or cornstarch.
- → What sides pair well with these sliders?
Serve with potato salad, coleslaw, roasted vegetables, sweet potato fries, or a simple green salad. Pretzels and chips also make great accompaniments.