Turn on the grill to a medium heat, to heat up.

In a large bowl add the ground venison, Worcestershire sauce, garlic powder, onion powder, red pepper flakes, egg and breadcrumbs. 

Mix together using your hands (using gloves if you prefer – otherwise, make sure to wash hands well before and after).

Form patties using ⅔ Cup of the freshly mixed meat.  First roll into a ball, nice and tight, then start flattening out using your hands.

Lay them out on a baking sheet, season all over with the Creole Seasoning, then take them to the grill.

Lightly spray the grill with cooking spray then add the burgers carefully.  Allow to sit and cook for about 4-5 minutes then flip the burgers to cook the other side, for again about 4-5 minutes.  Double check with a meat thermometer that the center has reached an internal temperature of at least 145°F – this will be a more medium rare burger.  Add a slice of cheese for the final 1 minute of cooking time.

Melt the butter in a small bowl and brush over the inside of the brioche buns.  Place these buns face down on the grill.

Cook for about 2 minutes, until crispy and a nice char has formed.

Remove the buns and dress the burgers how you prefer.  Serve with French fries.