Before starting, remove butter medallion from the fridge and set aside to come up to room temperature.Preheat your broiler to high. Wash and dry all produce. Husk corn, then halve crosswise. Finely chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add mayo, half the cilantro and 1 tsp lime juice (dbl for 4 ppl) to small bowl. Season with pepper, then stir to combine.

In a medium bowl, combine chorizo, panko and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Form mixture into 2 equal-sized patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.\*\*

While patties cook, add corn and enough water to cover (by approx. 1-2 inches) to a large pot. Season with salt. Cover and bring to a boil ver high heat. Cook until tender, 3-4 min. Remove pot from heat and set aside, still covered.

While corn cooks, halve buns. Add buns directly to the middle rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

While buns toast, add 2 tsp lime juice, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat.

Add room temperature butter medallion, remaining cilantro and lime zest to another small bowl. Season with salt and pepper, then stir to combine. Spread lime mayo onto bottom buns. Top with patties, some salad and top buns. Divide burgers, corn and remaining salad between plates. Spread cilantro-lime butter onto corn. Squeeze a lime wedge over corn, if desired.