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 lime juice (dbl for 4 ppl) 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 4 ppl), 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 the pan from heat. Transfer veggies to a plate, then cover to keep warm.

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

Heat the same pan (from step 2) over medium. When hot, add 1/2 tbsp oil (dbl for 4 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!)

Meanwhile, 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!)Meanwhile, add 2 tsp lime juice, 1/4 tsp sugar and 1/2 tbsp oil (dbl all 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 chipotle mayo onto buns.Stack patties and some veggies on bottom buns. Close with top buns. Divide burgers, salad and remaining veggies between plates. Squeeze a lime wedge over top, if desired.