Touchdown Brat Sliders

My cousin brought a tray of these to a Sunday football gathering, and by halftime they were gone. The smell of caramelized onions mixing with beer cheese had everyone circling the kitchen before kickoff. I asked for the recipe immediately, scribbled it on a napkin, and have been making them ever since. They disappeared so fast that day, I barely got one myself. Now I double the batch every time.

I made these for a backyard cookout last summer, and my neighbor asked if I was catering professionally now. The truth is, they look fancy but come together fast. Watching people grab seconds and thirds made me realize this recipe was a keeper. I even caught my brother in law sneaking one from the kitchen before I brought them outside. That is when I knew I had something special.

Ingredients

• Bratwurst sausages: Removing the casings lets you shape them into slider sized patties that cook evenly and absorb all the seasonings perfectly.
• Smoked paprika: Adds a subtle smokiness that makes people think you grilled these, even though you baked them.
• Lager beer: Any light beer works, but avoid anything too hoppy or it will overpower the cheese.
• Sharp cheddar cheese: The sharpness cuts through the richness and gives the sauce a bold flavor that does not disappear.
• Cream cheese: This is what makes the sauce creamy and smooth, not grainy like some cheese sauces turn out.
• Yellow onion: Takes time to caramelize, but the sweetness they develop is worth every minute of stirring.
• Slider buns: Soft and just sturdy enough to hold all the toppings without falling apart in your hands.
• Dill pickles: The tangy crunch balances all that richness and adds a little brightness to each bite.

Instructions

Prep Your Oven and Pan:

Preheat your oven to 375°F and line a baking sheet with parchment paper so the patties do not stick. This also makes cleanup a breeze later.

Caramelize the Onions:

Heat olive oil in a skillet over medium heat, add the sliced onions with a pinch of salt, and let them cook low and slow, stirring now and then until they turn golden and sweet, about 12 to 15 minutes. Do not rush this step.

Shape the Brat Patties:

Squeeze the bratwurst meat out of the casings into a bowl, add black pepper and smoked paprika, and mix gently without overworking it. Divide into 12 equal portions and press each into a small patty.

Bake the Patties:

Arrange the patties on your prepared baking sheet and bake for 10 to 12 minutes until cooked through and lightly browned on top. They should feel firm to the touch.

Make the Beer Cheese Sauce:

In a saucepan over medium heat, melt butter, whisk in flour, and cook for a minute before slowly adding the beer while whisking constantly. Lower the heat, stir in cheddar and cream cheese until melted and smooth, then add Dijon mustard and a pinch of salt.

Assemble the Sliders:

Split the slider buns and arrange the bottom halves in a baking dish, then top each with a brat patty, a spoonful of caramelized onions, pickles, and a generous drizzle of beer cheese sauce before covering with the tops. Brush the tops with melted butter and sprinkle with sesame seeds if you like.

Bake and Serve:

Slide the assembled sliders into the oven for 7 to 8 minutes until the buns are toasted and the cheese is bubbling. Serve them hot right out of the oven.

Save

The first time I served these, my friend who claims she does not like bratwurst ate three and asked for the recipe before she left. She said the beer cheese made all the difference. That moment reminded me that good food has a way of changing minds, especially when it is warm, cheesy, and served with people you love. I keep this recipe in my regular rotation now.

Serving Suggestions

These sliders are best served hot, right when the cheese is still bubbling and the buns are golden. I like to set them out on a big platter with extra pickles on the side and a bowl of spicy mustard for anyone who wants more heat. They pair perfectly with crispy fries, a simple coleslaw, or even just a cold beer and some chips. If you are feeding a crowd, double the batch and keep them warm in the oven on low until everyone is ready to eat. They hold up well and taste just as good after sitting for a few minutes.

Make Ahead Tips

You can caramelize the onions and make the beer cheese sauce up to two days ahead, then store them both in the fridge in airtight containers. The brat patties can be shaped and kept raw in the fridge for a day, or even frozen for up to a month if you want to prep way in advance. When you are ready to serve, just bake the patties, reheat the sauce gently on the stove, and assemble everything fresh. This makes game day or party prep so much easier, and you will still get all the credit for making something that looks and tastes homemade.

Variations and Swaps

If you want a lighter version, swap the pork bratwurst for turkey or chicken bratwurst and the flavor will still be great. For extra heat, tuck a few sliced jalapeños under the cheese or mix some hot sauce into the beer cheese sauce. You can also use pretzel buns instead of slider buns for a fun twist that adds even more flavor. If you do not have beer on hand, substitute with chicken broth and a splash of apple cider vinegar to mimic that tangy bite.

• Try adding sautéed mushrooms on top for an earthy, savory layer.
• Use pepper jack cheese in the sauce if you like things spicy.
• Brush the buns with garlic butter instead of plain melted butter for extra flavor.

Save

These sliders have become my go to whenever I need to impress without spending all day in the kitchen. They are fun to make, even better to eat, and they always disappear faster than I expect.

Common Questions

→ Can I use pre-cooked bratwurst instead of raw sausages?

Yes, you can use pre-cooked bratwurst. Simply remove the casings, crumble the meat, season lightly, form into patties, and reduce baking time to 6-8 minutes just to heat through and brown the edges.

→ What type of beer works best for the cheese sauce?

A light lager or pilsner works perfectly as it provides subtle malty sweetness without overwhelming bitterness. Avoid heavy stouts or IPAs, which can make the sauce too bitter or strong-flavored.

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

Absolutely. Prepare the sauce up to 2 days in advance and store it refrigerated in an airtight container. Reheat gently over low heat, whisking occasionally, and add a splash of milk if it becomes too thick.

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

Brush the inside of the bottom buns with a thin layer of melted butter before assembling, which creates a moisture barrier. Also, avoid over-saucing and serve immediately after baking for the best texture.

→ Can these sliders be made in advance for a party?

Yes, assemble the sliders completely up to 4 hours ahead, cover tightly with foil, and refrigerate. When ready to serve, let them sit at room temperature for 15 minutes, then bake as directed, adding 2-3 extra minutes to the baking time.

→ What sides pair well with these sliders?

Classic game day sides like potato salad, coleslaw, crispy fries, or German-style sauerkraut complement these sliders beautifully. Soft pretzels with mustard also make an excellent accompanying appetizer.