Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin. Slice the flesh into cubes.
Remove the seeds from the cayenne pepper and very finely slice the flesh. Chop the shallot.
Mix the chicken mince with the avocado, cayenne pepper, shallot, chicken seasoning, breadcrumbs, cumin, chilli and curry powder. Press the garlic. Add to the burger mixture and season with salt. Moisten your hands and shape the mixture into 4 thick burgers of the same size as the rolls
Grill the burgers on the barbecue or grill pan for approx. 12 minutes. Turn them halfway.
In the meanwhile, roughly chop the tomatoes and onion. Place them with the parsley and olive oil in the food processor or in the beaker of the hand blender. Mix briefly to create a coarse salsa. Season to taste with the coriander, sugar, paprika powder and salt and pepper.
Slice the rolls in half. Arrange some lettuce leaves on the one half, place the burger on top and garnish with the tomato salsa. Top with the other half of the roll.
