Bratwurst patties with beer cheese sauce, caramelized onions, and pickles on soft slider buns for game day.
# What you'll need:
→ Brat Patties
01 - 1 lb uncooked bratwurst sausages, casings removed
02 - 1/2 teaspoon freshly ground black pepper
03 - 1/2 teaspoon smoked paprika
→ Beer Cheese Sauce
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup lager beer
07 - 1 cup shredded sharp cheddar cheese
08 - 2 ounces cream cheese
09 - 1/2 teaspoon Dijon mustard
10 - Salt to taste
→ Caramelized Onions
11 - 1 tablespoon olive oil
12 - 1 large yellow onion, thinly sliced
13 - Pinch of salt
→ Assembly
14 - 12 slider buns
15 - 1/3 cup sliced dill pickles
16 - 2 tablespoons melted butter for brushing buns
17 - 1 teaspoon sesame seeds, optional
# Method:
01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add sliced onions with a pinch of salt and sauté, stirring occasionally, until caramelized and golden brown, approximately 12 to 15 minutes. Transfer to a plate and set aside.
03 - In a bowl, combine bratwurst meat with black pepper and smoked paprika, mixing gently. Divide mixture into 12 equal portions and shape each into a small patty.
04 - Arrange patties on the prepared baking sheet. Bake for 10 to 12 minutes until cooked through and lightly browned.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly add beer while whisking constantly until smooth. Reduce heat to low, then add cheddar and cream cheese, stirring until melted. Stir in Dijon mustard and season with salt. Keep warm on low heat.
06 - Split slider buns and place bottom halves in a baking dish. Top each with a brat patty, a spoonful of caramelized onions, pickles, and generous beer cheese sauce. Cover with bun tops.
07 - Brush bun tops with melted butter and sprinkle with sesame seeds if desired.
08 - Bake assembled sliders for 7 to 8 minutes until buns are toasted and cheese is bubbling. Serve immediately while hot.
