Touchdown Brat Sliders (Printable)

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

# What You'll Need:

→ Brat 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
17 - 1 teaspoon sesame seeds, optional

# Directions:

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, for 12 to 15 minutes until golden brown and caramelized. Transfer to a plate.
03 - In a mixing bowl, combine bratwurst meat with black pepper and smoked paprika. Gently mix until combined. 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, stirring constantly. Slowly add beer while whisking to create a smooth mixture. Reduce heat to low. Add shredded cheddar cheese and cream cheese, stirring until fully melted. Stir in Dijon mustard and season with salt. Keep warm on low heat.
06 - Split slider buns and place bottom halves in a baking dish. Top each with one brat patty, a spoonful of caramelized onions, several pickle slices, and generous amounts of warm 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 cheese is bubbling. Serve immediately while hot.

# Expert Advice:

01 -
  • They bake all together in one pan, so you're not stuck flipping individual patties while everyone else watches the game.
  • The beer cheese sauce clings to every bite and tastes like the best thing you ever ordered at a brewpub.
  • You can prep the patties and onions ahead, then just assemble and bake when guests arrive.
  • They're small enough that people will eat three without realizing it, which makes you look like a hero.
02 -
  • Don't let the beer cheese boil after you add the cheese or it will break and turn grainy, keep the heat low and stir gently.
  • If your patties are different sizes, they'll cook unevenly, so take an extra minute to weigh or eyeball them into equal portions.
  • Brushing the buns with butter before the final bake is what makes them golden and irresistible, skipping it leaves them pale and sad.
03 -
  • Press a small dimple into the center of each patty before baking so they stay flat and don't puff up in the middle.
  • If your beer cheese seems too thick, whisk in a tablespoon of beer or milk at a time until it reaches a pourable consistency.
  • Toast the buns separately for a minute before assembling if you like extra crunch, just watch them closely so they don't burn.
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