Touchdown Brat Sliders

My neighbor showed up one October Sunday with a cooler full of bratwurst and a six-pack, insisting we needed real football food. We started shaping the meat into little patties just to see what would happen, and by halftime we'd devoured a dozen sliders without realizing it. The beer cheese sauce was his idea, but I added the caramelized onions because I can't help myself. Now every time there's a game on, someone texts asking if I'm making those brat sliders again.

I made these for a birthday party once, and a guy who claimed he hated sausage ate four of them before admitting what they were. His wife laughed so hard she nearly spilled her drink. That's when I realized these sliders have a way of sneaking past people's usual preferences, probably because the buns soak up all that cheesy, oniony goodness and turn into something irresistible.

Ingredients

• Bratwurst sausages (casings removed): The casing peels off easily if you slit it lengthwise with a sharp knife, and the meat inside is already seasoned, so you don't need much else.
• Smoked paprika: Just half a teaspoon adds a faint campfire note that makes people think you grilled these even though you didn't.
• Lager beer: Use whatever you'd drink, nothing fancy, the bitterness cooks off and leaves behind a malty sweetness that balances the cheddar.
• Sharp cheddar cheese: Pre-shredded works fine, but if you grate a block yourself, it melts smoother and doesn't clump.
• Cream cheese: This is the secret to a sauce that stays silky instead of breaking into a greasy mess.
• Yellow onion: Slice them thin so they cook down faster, and don't rush them or they'll taste sharp instead of sweet.
• Slider buns: The soft, squishy kind are perfect here because they turn golden and buttery in the oven without getting too crunchy.
• Dill pickles: They cut through the richness and add that briny snap that keeps you reaching for another slider.

Instructions

Get the oven ready:

Preheat to 375°F and line a baking sheet with parchment so the patties don't stick. This also makes cleanup almost too easy.

Caramelize the onions:

Heat olive oil in a skillet over medium heat, toss in the sliced onions with a pinch of salt, and stir every few minutes until they turn golden and jammy, about 12 to 15 minutes. Set them aside and try not to eat them all before assembly.

Shape the patties:

Remove the casings from the bratwurst, then mix the meat with black pepper and smoked paprika in a bowl. Divide into 12 equal portions and gently press each into a small, flat patty that matches the size of your slider buns.

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 cool, so don't worry if they look a little soft coming out.

Make the beer cheese sauce:

Melt butter in a saucepan over medium heat, whisk in flour, and cook for a minute until it smells nutty. Slowly pour in the beer, whisking constantly so it stays smooth, then lower the heat and stir in the cheddar, cream cheese, and Dijon mustard until everything melts together.

Assemble the sliders:

Split the buns and lay the bottom halves in a baking dish, then 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.

Finish in the oven:

Brush the tops with melted butter, sprinkle with sesame seeds if you like, and bake for 7 to 8 minutes until the buns are toasted and the cheese is bubbling. Serve them hot and watch them disappear.

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The first time I brought these to a tailgate, someone asked if I'd bought them from a food truck. I didn't correct him right away because I wanted to see his face when I told him they came from my oven. These sliders have a way of making you look like you tried way harder than you actually did, which is exactly the kind of recipe I keep in my back pocket.

Making Them Ahead

You can cook the patties and caramelize the onions the night before, then store them in the fridge until you're ready to assemble. The beer cheese sauce reheats beautifully on the stovetop with a splash of beer or milk to loosen it up. I've even assembled the whole tray of sliders, covered it with foil, and kept it in the fridge for a couple hours before baking, which is perfect when you're hosting and don't want to be stuck in the kitchen.

Swapping Ingredients

Turkey bratwurst works if you want something leaner, though it won't be quite as juicy. If you can't find slider buns, just use dinner rolls or even Hawaiian rolls for a hint of sweetness. I've used Gruyere instead of cheddar when I wanted to feel fancy, and it made the sauce taste almost French onion soup-like. Swap the lager for a pale ale if you want a hoppier bite, or use apple cider for a completely different but still delicious direction.

Serving Suggestions

These sliders don't need much on the side since they're already rich and satisfying. A simple green salad with a sharp vinaigrette helps cut through the cheese, or you can go full game day with potato wedges and a bowl of pretzels. I like to put out a couple extra pickles and some grainy mustard for people who want to pile on more toppings.

• Serve with a crisp pilsner or Hefeweizen to echo the beer in the sauce.
• Set out extra napkins because these get messy in the best possible way.
• Leftovers reheat well in a 350°F oven for about 10 minutes, just cover them with foil so the buns don't dry out.

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Every time I make these, someone asks for the recipe, and I always tell them it's easier than it looks. That's the truth, and also the best part about cooking something this good.

Recipe FAQs

→ Can I make the beer cheese sauce ahead of time?

Yes, prepare the beer cheese sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and gently reheat over low heat, adding a splash of milk if needed to restore creamy consistency.

→ What can I substitute for beer in the cheese sauce?

Use chicken or vegetable broth as a non-alcoholic alternative. The sauce will be slightly less tangy, so add an extra teaspoon of Dijon mustard or a splash of apple cider vinegar to balance the flavors.

→ Can I grill the bratwurst patties instead of baking them?

Absolutely. Grill the patties over medium-high heat for 4-5 minutes per side until cooked through with nice char marks. This adds a smoky flavor that complements the beer cheese sauce beautifully.

→ How do I prevent the slider buns from getting soggy?

Toast the bun bottoms lightly before assembling, and avoid over-saucing. You can also place a thin layer of lettuce between the patty and bun to create a moisture barrier while adding fresh crunch.

→ Can these sliders be made vegetarian?

Substitute the bratwurst with plant-based sausage or seasoned black bean patties. Use vegetable broth instead of beer and ensure all cheeses are vegetarian-friendly with non-animal rennet.

→ What sides pair well with these sliders?

Serve with crispy potato wedges, coleslaw, German potato salad, or pretzel bites. For beverages, pair with lager beer, hard cider, or sparkling lemonade for non-alcoholic options.