Before starting, preheat your broiler to high. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra spicy! Core, then cut pepper into 1/2-inch pieces. Thinly slice cucumber. Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Add mayo, lime zest and half the cilantro to a small bowl. Season with pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with half the Mexican Seasoning, salt and pepper. Cook, stirring often, until fragrant, 30 sec. Remove pan from heat. Transfer veggies to a plate and cover to keep warm.

While veggies cook, combine chorizo, panko, remaining Mexican Seasoning, 1/8tsp salt (dbl for 4 ppl) and 1/4 tsp chipotle in a medium bowl. (NOTE: Reference heat guide.)Season with pepper. Form chorizo mixture into 2 equal-sized patties (4 patties for 4 ppl).

Heat the same pan (from step 2) over medium. When hot, add 1/2 tbsp oil (dbl for4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side. (TIP: Don't overcrowd the pan; cook the patties in two batches if needed!)

While patties cook, halve buns. Add buns directly to the middle rack of the oven, cut-side up. Toast, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)

Add lime juice, 1/4 tsp sugar and 1/2 tbsp oil(dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers and spring mix, then toss to coat. Spread cilantro-lime mayo onto buns. Layer bottom buns with patties, some veggies and top buns. Divide burgers, remaining veggies and salad between plates. Sprinkle remaining cilantro over veggies. Squeeze over a lime wedge, if desired.