Touchdown Brat Sliders

My neighbor knocked on my door during halftime carrying a tray of something that smelled like a Wisconsin tailgate and a Berlin street cart had a baby. These sliders—mini brat patties drowning in beer cheese, crowned with sweet onions and tangy pickles—disappeared before the third quarter even started. I made them myself the next Sunday and haven't looked back since. They're messy, indulgent, and impossible to eat just one. Perfect for when you want everyone huddled around the kitchen island instead of the TV.

I brought these to a friend's game day party, and by the time I set the tray down, three people were already hovering. One guy asked if I catered on the side. I didn't have the heart to tell him it took me less than an hour and most of that was just waiting for onions to turn golden. The best part was watching someone bite in and immediately close their eyes—the universal sign of a really good slider.

Ingredients

• Uncooked bratwurst sausages (1 lb): Remove the casings and treat the meat like seasoned ground pork; it holds together beautifully and gives you that authentic brat flavor without grilling.
• Smoked paprika (1/2 tsp): Adds a subtle campfire note that makes people think you spent way more time on these than you did.
• Lager beer (1 cup): The backbone of your cheese sauce; use something you'd actually drink, not the dusty can from last summer.
• Sharp cheddar cheese (1 cup shredded): The sharper, the better—it cuts through the richness and gives the sauce some attitude.
• Cream cheese (2 oz): This is what makes the sauce impossibly smooth and keeps it from breaking when you reheat it.
• Yellow onion (1 large, thinly sliced): Low and slow is the only way; rushing caramelization will leave you with burnt edges and regret.
• Slider buns (12): Soft, slightly sweet, and sturdy enough to handle all that cheese without falling apart in your hand.
• Dill pickles (1/3 cup sliced): The acidic pop that keeps these from being a one-note indulgence—don't skip them.

Instructions

Get the Oven Ready:

Preheat your oven to 375°F and line a baking sheet with parchment so cleanup is as easy as crumpling paper. This is your stage for perfectly cooked patties.

Caramelize the Onions:

Heat olive oil in a skillet over medium, add your sliced onions with a pinch of salt, and let them cook slow and steady for 12 to 15 minutes, stirring now and then until they're golden and sweet. Patience here pays off in flavor.

Form the Brat Patties:

Squeeze the bratwurst meat out of the casings into a bowl, season with black pepper and smoked paprika, and gently mix without overworking it. Divide into 12 equal portions and shape into small, flat patties that will fit snugly on your buns.

Bake the Patties:

Arrange them on your prepared baking sheet and bake for 10 to 12 minutes until cooked through and lightly browned. They'll firm up beautifully without any flipping required.

Make the Beer Cheese Sauce:

Melt butter in a saucepan over medium heat, whisk in flour, and cook for a minute until it smells toasty. Slowly pour in the beer while whisking constantly, then reduce the heat and stir in the cheddar, cream cheese, Dijon, and a pinch of salt until everything melts into liquid gold.

Build the Sliders:

Lay out the bottom halves of your slider buns in a baking dish, then top each with a brat patty, a tangle of caramelized onions, a few pickle slices, and a generous ladle of beer cheese. Cap with the top buns.

Finish and Toast:

Brush the tops with melted butter, sprinkle with sesame seeds if you're feeling fancy, and bake the whole tray for 7 to 8 minutes until the buns are golden and the cheese is bubbling. Serve them hot and watch them vanish.

Save to Pinterest

There's something about pulling a tray of these out of the oven—golden, buttery, cheese bubbling at the edges—that makes everyone in the room stop talking and just stare. My brother-in-law, who usually only eats wings, grabbed three before I even set the tray down. That's when I knew I'd created something dangerous. These aren't just sliders; they're conversation starters, crowd pleasers, and the reason people start texting you on Friday asking what you're bringing to the party.

Make Ahead Magic

You can cook the patties and caramelize the onions up to a day in advance, then store them in the fridge until you're ready to assemble. The beer cheese sauce also reheats like a dream—just warm it gently on the stove with a splash of beer to bring it back to life. When game time rolls around, all you have to do is build, brush, and bake for less than ten minutes. It's the kind of shortcut that makes you look like a kitchen wizard without breaking a sweat.

Swaps and Tweaks

If pork isn't your thing, turkey bratwurst works beautifully and keeps the flavor profile intact with a lighter feel. You can also swap the cheddar for a smoky gouda or pepper jack if you want to take the cheese sauce in a different direction. For a little heat, tuck a few pickled jalapeño slices in with the onions—it adds just enough kick without overpowering the brat. And if you're out of slider buns, Hawaiian rolls bring a subtle sweetness that plays surprisingly well with the savory toppings.

Serving and Pairing

These sliders shine brightest when served straight from the oven, still warm and oozing cheese, ideally on a big wooden board with extra pickles and a bowl of mustard on the side. A crisp pilsner or a citrusy Hefeweizen cuts through the richness beautifully, but honestly, they're just as good with a cold soda or a hoppy IPA. If you're feeding a crowd, set out a simple slaw or some kettle chips to round out the spread.

• Keep a damp towel nearby because these are gloriously messy and napkins won't cut it.
• If you have leftovers (unlikely), wrap them in foil and reheat in a 350°F oven for about 10 minutes.
• Double the batch if you're serving more than six people because they go faster than you think.

Save to Pinterest

Once you make these, you'll find yourself looking for excuses to make them again—birthday parties, casual Fridays, random Tuesday nights when you just want to feel like a hero. They're proof that the best food doesn't need to be complicated, just honest, flavorful, and served with a little bit of love.

FAQs About This Recipe

→ Can I make these sliders ahead of time?

Yes, you can prepare the brat patties and caramelized onions up to 24 hours in advance. Store them separately in the refrigerator, then assemble and bake the sliders when ready to serve for the best texture.

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

A light lager works perfectly for the beer cheese sauce as it provides a mild, slightly malty flavor without overpowering the cheese. Avoid IPAs or dark beers which can taste bitter in the sauce.

→ Can I substitute the bratwurst with another meat?

Absolutely. Turkey bratwurst makes a lighter option, or you can use ground pork seasoned with fennel and caraway seeds. Italian sausage also works well if you enjoy a slightly different flavor profile.

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

Brushing the bun tops with melted butter before baking creates a protective barrier. Additionally, don't overload the sliders with sauce, and serve them immediately after baking for the best texture.

→ Can I make a non-alcoholic version of the cheese sauce?

Yes, replace the beer with an equal amount of low-sodium chicken or vegetable broth mixed with a teaspoon of apple cider vinegar to mimic the tangy flavor beer provides.

→ What sides pair well with these sliders?

Classic game day sides like crispy potato wedges, coleslaw, baked beans, or a simple green salad complement these sliders beautifully. Pretzels and sauerkraut also honor the German inspiration.