Time Required

1 Hour


4 Servings

Brat Patty Sliders with Beer Cheese Sauce

Time Required

1 Hour


4 Servings


Brat Patty Sliders

  • 16oz Miesfeld’s Bratwurst Patties
  • 8 pretzel buns sliders

Beer Cheese Sauce

  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • 2/3 cup wheat beer
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • ¾ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 1 ½ cups freshly grated sharp cheddar cheese
  • ½ cup freshly grated smoked gouda cheese

Bacon Jam

  • 1 pound Miesfeld's thick-cut bacon, diced
  • 2 large onions, finely chopped
  • 1 jalapeno, diced
  • 2 teaspoons garlic, minced
  • ½ cup light brown sugar, packed
  • ¼ cup maple syrup
  • ⅓ cup apple cider vinegar
  • 1 teaspoon chili powder, optional but highly recommended
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Introducing our irresistible Brat Patty Sliders with Beer Cheese Sauce, the ultimate game day treat or casual dining delight. These sliders feature juicy Miesfeld's Bratwurst Patties nestled in soft pretzel bun sliders, grilled to perfection with a hint of salt and pepper. The star of the show is our homemade beer cheese sauce - a creamy, flavorful blend of sharp cheddar and smoked gouda seasoned with a touch of Worcestershire sauce, Dijon mustard, and spices. Paired with our savory bacon jam, these sliders offer a symphony of flavors in every bite. Easy to prepare yet packed with taste, they're guaranteed to be a hit at any gathering! Thank you to Lakeshore Technical College's Culinary Club for showcasing their talents and sharing this recipe with us!

Brat Patty Sliders:

1. Punch out patties Using a biscuit cutter, a little wider than your slider buns. With the excess, reform into 4 more patties for a total of 8. Season lightly on both sides with salt and pepper.

2. Heat your grill to medium-high heat. Place the sliders on the grill over direct heat. Cook for 3-4 minutes and then flip. The sliders are ready when juices run clear, and the internal temperature reaches 160°F.

Beer Cheese Sauce:

1. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste (roux) forms and the raw flour cooks out about 1 minute.

2. Gradually whisk in the milk. Continue whisking until it slightly thickens, about 1 minute. Reduce heat to low and whisk in the remaining ingredients.

3. Remove the cheese dip from the heat and pour it into a serving dish. Allow to cool slightly to thicken. Serve warm.

Bacon Jam:

1. In a medium skillet, cook bacon until crispy over medium heat. While the bacon is cooking, line a plate with a paper towel.

2. Place the cooked bacon onto the lined plate. Set aside.

3. Leave about 4 tablespoons of bacon grease in the pan, carefully removing the rest.

4. To the pan, add the onion and jalapeno. Reduce the heat to medium-low. Cook until the onions are caramelized, 15-20 minutes, stirring often.

5. Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and cooked bacon.

6. Simmer for 7-10 minutes until the mixture thickens. It should be about the consistency of a jam.

7. Serve warm or cold, but you may want to warm slightly if it has been refrigerated.



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