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Preheat the grill to medium-high.
Place the chorizo in a food processor, and process until finely chopped.
Transfer the chorizo to a large bowl, and add the ground pork, garlic, Worcestershire sauce, Creole seasoning, salt, and cayenne pepper.
Using your hands, mix gently but thoroughly.
Form the mixture into four 1-inch-thick patties, about 8 ounces each.
Place the patties on the grill, and cook to a minimum temperature of 160 degrees F, 5 to 7 minutes per side.
Transfer the burgers to a plate or platter, and top each one with a slice of cheese.
Toast the open buns on the grill, if you’d like.
Place the burgers on the bun bottoms. Generously top each burger with Green Chile Mayo, and place the tops of the buns over the sauce. Serve immediately.