Touchdown Brat Sliders (Print View)

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

# Components:

→ 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 - Heat olive oil in a skillet over medium heat. Add sliced onions with a pinch of salt, stirring occasionally until deeply golden and caramelized, approximately 12 to 15 minutes. Transfer to a plate and set aside.
03 - Combine bratwurst meat, black pepper, and smoked paprika in a bowl, mixing gently to incorporate seasonings. Divide mixture into 12 equal portions and shape each into a small patty.
04 - Arrange patties on prepared baking sheet in a single layer. Bake for 10 to 12 minutes until cooked through and lightly browned.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add beer while whisking constantly until smooth. Reduce heat to low, then stir in cheddar and cream cheese until melted. Season with Dijon mustard and salt. Keep warm over low heat.
06 - Place slider bun bottoms in a baking dish. Top each with one bratwurst patty, a spoonful of caramelized onions, pickle slices, and generous 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 toasted and cheese is bubbling. Serve immediately while hot.

# Expert Advice:

01 -
  • They come together fast enough to impress people without spending your whole afternoon in the kitchen.
  • The beer cheese sauce is dangerously addictive—I've caught people sneaking extra spoonfuls straight from the pan.
  • You can make these ahead and reheat them, which means less stress when guests arrive.
02 -
  • Don't skip whisking the beer into the roux slowly—pour it in all at once and you'll have a lumpy sauce that no amount of stirring can fix.
  • The caramelized onions can be made an hour or two ahead, which takes pressure off your timing when you're trying to coordinate everything else.
03 -
  • Buy bratwurst from a butcher counter if you can—they're fresher and more flavorful than the vacuum-sealed packages.
  • Don't let your beer cheese sauce sit around—it tastes best served warm and fresh, so time your baking so everything finishes together.
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