is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Brat Burgers With Beer Cheese Sauce, A Taste Of Wisconsin On A Bun

Brat burger with cheese sauce on a pretzel bun

Here’s the best of the ‘wurst reimagined as a rich cheddar cheese burger.

Even though I am a Texan by birth, I spent enough of my childhood in Wisconsin to pass as a native cheesehead. On our annual visits to America’s Dairyland, I spent quality time with my dad’s side of the family and spent even more time overindulging in two of my favorite local foods: grilled bratwurst and cheese.

While I don’t make it back to Wisconsin nearly as often as I used to, my love affair with brats and cheese remains as strong as ever. To celebrate those childhood favorites, my latest entry in our ongoing burger of the month series features a grilled brat patty topped with grilled peppers and onions, smothered in a rich beer and cheddar sauce, and nestled in a fresh pretzel bun.

While this recipe calls for using store bought brats, you can really take it over the top using our recipe for homemade brats found here! Cheers!

Like what you’re reading? Click here to get Smoke Signals, our free monthly email that tells you about new articles, science, recipes, product reviews, mythbusting, and more. Be Amazing!

Brat Burger with Beer Cheese Sauce Recipe

Brat burger with cheese sauce on a pretzel bun
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.32 from 16 votes
Why decide between a bratwurst and a burger when you can have both in this mouthwatering brat burger with ooey gooey beer cheese sauce.

Course: Dinner, Lunch, Main Course
Cuisine: American
Difficulty: Moderate


Servings: 4 servings


Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


Brat Burger

  • 2 red bell peppers
  • 1 onion
  • 1 package uncooked bratwurst
  • 4 hamburger buns, preferably pretzel buns if available

Beer Cheese Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 1 cup beer, preferably lager
  • 3 cups shredded sharp cheddar cheese, preferably Wisconsin
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Morton coarse kosher salt
  • ground black pepper
About the brats: While some brands offer preformed brat burger patties, I prefer to form them myself based on the size of the hamburger bun.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Remove the stem and core from the red bell peppers. Cut into small strips.
  • Thinly slice the onion.
  • Use a small paring knife to cut through the bratwurst casings. Remove the meat from the casings and divide the meat into four equal portions. Form the meat into patties that are approximately 1/4 inch wider than the buns to allow for shrinkage during the cooking process.
  • Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F on the indirect side.
  • Add a vegetable grilling basket to the hot side of the grill and allow it to preheat for approximately 5 minutes.
  • Cook. Place the sliced red bell pepper and onion in the vegetable grilling basket and allow them to cook while turning frequently until they are just beginning to soften and are lightly browned, approximately 5 minutes. Remove the peppers and onions from the grill and set aside.
  • To prepare the beer cheese sauce, combine the butter and flour in a small saucepan and whisk over medium heat to create a smooth paste (a.k.a. a roux). Remove the saucepan from the heat and slowly add the milk while constantly stirring. Once the roux is fully incorporated into the milk, return the saucepan to the heat and add the beer.
  • Allow the mixture to simmer, stirring periodically, until it begins to thicken, approximately 2 to 3 minutes. As the liquid simmers, toss the cheddar cheese with the cornstarch until the cheese is fully coated. Add the cheese to the liquid mixture, constantly stirring until the cheese has completely melted and the sauce is smooth, about 2 minutes. Add the mustard and Worcestershire sauce, stir, and season to taste with salt and pepper. Cover the saucepan and reduce the heat to low to keep the sauce warm while you grill the brat patties.
  • Place the bratwurst patties on the indirect side of the grill, positioning the vent directly above the burgers in order to force the smoke over and around the meat. Cook the patties for about 5 minutes.
  • Push the tip of a rapid-read thermometer such as the Thermapen into the side of both burgers. When the temperature reaches 105°F, flip the burgers and cook for approximately 5 more minutes until they reach 140°F. Because they are not over direct heat, you do not need to flip them often.
  • Move the brat patties to the direct heat side of the grill to brown them. Leave the lid up so the heat is concentrated on one side of each burger. If the fire flares up, move the burger to another spot. Flip the meat every minute to form a nice crust on both sides.
  • Remove the brat patties from the grill once they reach an internal temperature of 160°F.
  • Serve. Assemble the burgers by placing a brat patty on each bottom bun. Add grilled bell pepper and onion slices to each patty. Spoon the cheese sauce over the peppers and onions then add the top bun. Serve immediately.

Related articles

Published On: 9/25/2018 Last Modified: 4/16/2021

  • Clint Cantwell - Clint Cantwell is's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.

Post comments and questions below


1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.



Click for comments...


These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys:

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker

The Undisputed Champion!

Thermapen One Instant Read Thermometer

ThermoWorks’ Thermapen ONE provides an accurate reading in one second or less. The ONE also includes features that are common on high-end instruments: automatic backlight, rotating display, and water resistant seals. Don’t accept cheap substitutes.
Click here to read our comprehensive Platinum Medal review

Blackstone Rangetop Combo: Griddle And Deep Fryer In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them

Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive deal