Best 3 Beer Cheese Sliders Recipes

BEER CHEESE SLIDERS

Steps:

• Heat oven to 400°. Line a large baking sheet with foil and spray with cooking spray.
• In large bowl, mix together beef, breadcrumbs, egg, garlic, worcestershire sauce and yellow mustard. Season with salt and pepper. Shape mixture into 12 balls and flatten slightly to create patties. Bake uncovered until cooked through, about 15-20 minutes.
• In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Pour in beer and cook until the beer is slightly reduced. Pour in milk and bring to simmer, whisking occasionally. Stir in cheeses, cayenne and dijon mustard and season with salt and pepper. Cook until the sauce is thickened.
• Spoon beer cheese over patties and serve with pretzel bun sliders.

BEER-CHEESE BURGERS

Steps:

• Preheat a grill to medium high. Melt the butter in a medium saucepan over medium heat. Add the flour and mustard powder and cook, stirring, 3 minutes. Whisk in the beer and bring to a simmer; whisk in the half-and-half until smooth. Return the sauce to a simmer and cook, whisking occasionally, until thickened, 3 to 4 minutes. Stir in the cheese and horseradish until smooth; keep warm.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
• Top the bun bottoms with the burger patties, cheese sauce, tomato and chives. Cover with the bun tops.

TOUCHDOWN BRAT SLIDERS

Steps:

• In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain well., Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops.