Brat Burger Sliders with Beer Cheese Sauce
These crowd-pleasing brat burger sliders are the star of the show. Juicy meat is sandwiched between a pretzel bun and layered with peppers, onions and beer cheese. It’s salty, savory and packed with flavor!
Servings: 7 sliders
Ingredients
- 19 ounces bratwurst sausage links I use beer brats
- 1 cup beer I like to use dark beer
- 1 garlic clove minced
- 1 cup heavy cream
- 1 tablespoon Beer’n Brat mustard or spicy mustard plus more for serving
- 3 cups shredded sharp cheddar cheese
- 2 tablespoons beef tallow or unsalted butter
- ¾ cup diced green bell peppers
- ½ small yellow onion diced
- ½ teaspoon all purpose seasoning
- 7 pretzel slider buns
Instructions
- Prepare the patties: Preheat the griddle to low heat. Use a sharp knife to remove the casings from the sausage links. Shape the sausage into 7 small patties. Transfer to a plate and set aside.
- Prepare the beer cheese sauce: Preheat a medium saucepan on the griddle. Once hot, remove the pan from the heat and add the beer and garlic. Stir until well combined. Add the heavy cream and mustard, then return the pan to the hot griddle. Cook, stirring occasionally, until the sauce just starts to bubble.
- Stir in the cheese until melted. Add more cheese, if needed, to make the sauce thicker, until the sauce sticks the back of the spoon but still runs off the spoon.
- Cook the peppers and onions: Melt the tallow on the hot griddle. Add the peppers and onions to the griddle and sprinkle with the all purpose seasoning. Cook for 5 to 7 minutes, stirring occasionally, until slightly charred.
- Cook the burgers: Add the burger patties to the hot skillet and cook until they develop a nice crust on the bottom. Flip and cook the patties until they reach an internal temperature of 165°F on an instant-read thermometer inserted into the thickest part of the burgers.
- Toast the buns: Add the tops and bottoms of the buns to the griddle and cook until toasted.
- Assemble: Spread a small amount of mustard on the bottom of the buns, to taste. Dividing evenly among the bottom of the buns, top with the burgers, then the peppers and onions. Drizzle the beer cheese over the top and finish with the tops of the buns. Serve immediately.
Video
Notes
- To make Hatch Green Chile Brat Sliders (No Beer Cheese): Use hatch green chile bratwurst sausage links instead of the standard beer brats. For these burgers, I saute cooked diced onions with a 4 ounce can of diced green chilis. Instead of beer cheese, I top the burgers with slices of pepper jack cheese until melted. To assemble, toast the buns and add the diced peppers and onions. Add the burgers and the top of the buns to finish.
- Stove top cooking: You can make this entire recipe on the stovetop. Use a large cast iron skillet or griddle for cooking the burgers, peppers and onions.