Preheat the grill to high heat. In a large bowl, combine the chorizo, pork, garlic, Worcestershire sauce, salt, thyme and oregano. Work the chorizo-pork mixture through.
Divide the mixture into 6 portions, then shape them into patties. Carefully slice the pineapple into 1/2 inch rounds. Remove the avocado from the peel, then slice 1/4 inch thick.
Grill the patties 3 minutes per side. Next, grill the pineapple slices for 2 minutes per side. Toast the buns on the grill for 1 minute.
To assemble: place the patty on the bottom bun, followed by the pineapple, avocado slices, and the salsa on top. Cover with the bun and enjoy!
Notes
I like to save time on this recipe by buying pre-made fresh salsa and pre-cut fresh pineapple. If you want to make your own salsa and trim your own pineapple, knock yourself out!