For the patties, combine the mince, chorizo, paprika and Cajun spice. Season with salt and pepper. Shape into 4 patties.
Heat a splash of oil in a large frying pan on medium-high and fry the patties for about 3-5 minutes or until browned and cooked. Keep warm.
For the burgers, roughly mash the avocados, lime juice and mayo. Season with salt and pepper. Blitz ¼ of the mixture with the garlic and 30 ml (2 tbsp) extra mayonnaise to form an Avo Aioli sauce. Fold the coriander and chilli through the remaining smashed avo.
Place the buns, cut side up, on a baking tray and drizzle with oil. Add the patties, topped with the cheese to the tray. Place under a hot grill until toasted and heated through.
Spread the Avo Aioli over the bun bases. Top with patties, smashed avo, onion and bun tops.
Load shedding tip:
Place the patties in a greased closed hinged grid and braai over hot coals. Toast the buns, cut sides down only, on the braai.
