High Temperature Pepper Jack Cheese Venison Burgers

A conversation with our neighborhood deer processor led to one of the best tasting venison burgers I’ve ever had

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time

If you’ve ever made or eaten venison summer sausage, you are probably familiar with high temperature cheese. Made by heating the milk to higher temperatures before curdling the cheese, then drying to a lower moisture content, high temperature cheese holds its shape during the cooking process and doesn’t melt into the meat the way regular cheese does. You can find it at some butcher shops or order it online here.

Top the burgers with your favorite condiments and fixings.

In a recent conversation with the guys down at Markwell’s Deer Processing (one of the best in central KY if you are in the area), they mentioned that they often mix a bit of the high temp cheese into their ground venison for burgers. 

No need for extra cheese, it's blended into the burger.

Since I had a bit of pepper jack leftover from a recent batch of summer sausage, I headed home to give it a try. I mixed a cup of high temperature pepper jack kernels into two pounds of 80/20 ground venison and bacon, my favorite blend for grilled burgers. The results were amazing. I may never top a burger with sliced cheese again. 

Realtree Store



2 pounds of your favorite ground venison or venison/fat mixture

1 cup pepper jack cheese

Burger fixins

Cooking Instructions


This one is simple. Use your hands or a wooden spoon to blend the high temperature cheese into the ground venison.

Blend the high temperature cheese into the ground venison.

Form the mixture into 6-8 patties.

Pat out and season the burgers.

Grill to your desired doneness. Serve with your favorite burger toppings.

Grill the burgers to your desired doneness.

Have a recipe you would like to suggest as a feature? Email us and let us know!