Save to Pinterest My buddy Mike showed up to watch the playoffs with a cooler full of brats and a wild idea: flatten them into patties and turn them into sliders. I was skeptical until that first bite—juicy, smoky, draped in molten beer cheese. The living room erupted, and by halftime, every single slider was gone. Now I make these whenever anyone mentions game day, and they disappear just as fast.
I made a double batch for my sister's backyard party last summer, and people kept wandering back to the kitchen asking if there were more. One guy even tried to sneak three onto his plate when he thought no one was looking. My nephew declared them better than any stadium food he'd ever had, which I'm pretty sure is the highest compliment a ten-year-old can give.
Ingredients
- Bratwurst sausages: Remove the casings and you get all that seasoned, fatty goodness without wrestling with links on the grill.
- Smoked paprika: Adds a subtle campfire note that makes people wonder what your secret is.
- Lager beer: Use something drinkable, nothing too hoppy or it'll make the sauce bitter.
- Sharp cheddar cheese: The sharper the better for that tangy punch in the sauce.
- Cream cheese: This is what makes the beer cheese silky instead of grainy.
- Dijon mustard: Just half a teaspoon wakes up the whole sauce.
- Yellow onion: Takes time to caramelize but the sweet, jammy result is worth every stir.
- Slider buns: Soft and small enough to justify eating four.
- Dill pickles: Brightness and crunch against all that richness.
Instructions
- Get Set Up:
- Preheat your oven to 375°F and line a baking sheet with parchment so cleanup is a breeze. You'll thank yourself later.
- Caramelize the Onions:
- Heat olive oil in a skillet over medium and add your sliced onions with a pinch of salt. Stir every few minutes until they turn golden and sweet, about 12 to 15 minutes.
- Shape the Patties:
- Squeeze the bratwurst meat out of the casings into a bowl, add black pepper and smoked paprika, then gently mix. Form 12 small patties, keeping them loose so they stay tender.
- Bake the Patties:
- Arrange them on your baking sheet and bake for 10 to 12 minutes until cooked through and edges are browned. They'll smell incredible.
- Make the Beer Cheese Sauce:
- Melt butter in a saucepan, whisk in flour, cook one minute, then slowly pour in the beer while whisking. Once smooth, lower the heat and stir in cheddar, cream cheese, Dijon, and a pinch of salt until melted and glossy.
- Build the Sliders:
- Lay out the bottom buns in a baking dish, top each with a patty, caramelized onions, pickles, and a generous spoonful of beer cheese. Cap with the top buns.
- Finish and Toast:
- Brush melted butter over the tops, sprinkle sesame seeds if you like, then bake the whole tray for 7 to 8 minutes. Serve them hot and bubbling.
Save to Pinterest The first time I brought these to a tailgate, someone asked if I catered. I just laughed and said it took me less than an hour. That's the magic of sliders: they look impressive, taste indulgent, but the effort is minimal. Everyone wins, especially you when you're not stuck at the stove during kickoff.
Make Ahead Tips
You can caramelize the onions and make the beer cheese sauce a day ahead, then just reheat gently before assembling. The patties can be shaped in the morning and kept covered in the fridge. When it's go time, you're just baking and building, which leaves you free to actually enjoy your guests.
Swaps and Tweaks
Turkey bratwurst works great if you want something lighter, and you can swap the cheddar for Gruyere if you're feeling fancy. Toss in sliced jalapeños for heat, or use pretzel buns instead of regular slider rolls for extra authenticity. I've even made this with spicy Italian sausage when that's all I had, and it was still a hit.
Serving Suggestions
These sliders beg for a cold beer, obviously, but they also pair beautifully with crispy oven fries, a simple coleslaw, or even roasted Brussels sprouts if you want to pretend you're being healthy. I like to set out extra pickles and a bowl of whole grain mustard for people who want to customize their bites.
- Serve with kettle chips or sweet potato fries.
- Offer hot sauce and extra pickles on the side.
- Pair with a crisp pilsner or Hefeweizen for the full experience.
Save to Pinterest These sliders have become my secret weapon for any gathering where I want to look like a hero without breaking a sweat. Make them once, and I promise they'll be on repeat in your house too.
Common Recipe Questions
- → Can I make the beer cheese sauce ahead of time?
Yes, prepare the sauce up to 2 hours in advance and reheat gently over low heat before assembling. Add a splash of beer if it thickens too much.
- → What type of beer works best for the cheese sauce?
A light lager or pilsner provides the ideal balance of flavor without overpowering the cheese. Avoid dark beers or stouts for this preparation.
- → How do I prevent the buns from getting soggy?
Toast the bun bottoms lightly before filling, and add sauce just before serving. The butter brushing also creates a protective barrier.
- → Can I prepare the brat patties in advance?
Shape patties up to 4 hours ahead and refrigerate covered. This actually helps them hold together better during cooking.
- → What are good side dishes to serve with these sliders?
Pair with crispy fries, coleslaw, or a simple green salad. Mustard and additional pickles on the side complement the flavors nicely.
- → Is there a vegetarian alternative?
Substitute plant-based sausage patties and use vegetable broth instead of beer for the cheese sauce to maintain the flavor profile.