Before starting, preheat your broiler to high.Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice cucumbers.Juice half the lime. Cut remaining lime into wedges.Add mayo, chipotle sauce and 1 tsp (2 tsp) lime juice 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 (1 tbsp) oil, 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 from heat. Transfer veggies to a plate, then cover to keep warm.

Meanwhile, add chorizo, panko, remaining Mexican Seasoning and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. Form chorizo mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Heat the same pan (from step 2) 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, 1/8 tsp (1/4 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 patties and some of the veggies onto bottom buns. Close with top buns. Divide burgers, salad and remaining veggies between plates. Squeeze a lime wedge over top, if desired.