Before starting, preheat your broiler to high.Wash and dry all produce. Heat a large non-stick pan over medium-high heat. Meanwhile, core, then cut pepper into 1/4-inch slices. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Meanwhile, thinly slice cucumbers.Juice lime.Add mayo, chipotle sauce and 1 tsp (2 tsp) lime juice to a small bowl. Season with pepper, then stir to combine.

Meanwhile, add chorizo, panko, Mexican Seasoning and 1/8 tsp (1/4 tsp) salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).

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

Meanwhile, halve buns. Arrange buns directly on the middle rack of the oven, cut-side up. Toast until golden-brown, 2-3 min. (TIP: Keep your eye on buns so they don't burn!)Meanwhile, add 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add cucumbers and spring mix, then toss to coat.

Spread chipotle mayo onto buns.Stack some of the veggies, then patties onto bottom buns. Close with top buns. Divide burgers, salad and remaining veggies between plates.