Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Cut the pepper(s) in half, then remove the seeds. (NOTE: We suggest using gloves when prepping poblanos!) Halve the tomatoes. Peel, pit, then cut the avocado into 1/2-inch pieces. Zest, then juice the lime. Halve the buns.

Mix together the chorizo and 2 tbsp breadcrumbs (dbl for 4 ppl) in a large bowl. Form the chorizo mixture into two 4-inch wide burger patties (four patties for 4 ppl). Add burgers and peppers to grill. Close lid and grill burgers and peppers, flipping once, until peppers soften and patties are cooked through, 5-6 min per side.**

When the burgers are almost done, place the buns, cut-side down on the grill. Close lid and grill, until the buns are warmed through, 3-4 min. Transfer buns, burgers and peppers to a plate and cover to keep warm.

Scoop half the avocado into a small bowl and roughly mash with a fork. Stir the mayo, half the lime juice and lime zest into the bowl with the avocado. Season with salt and pepper. Set aside. Whisk together the remaining lime juice, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a medium bowl. Set aside.

Divide the avocado-mayo between buns. Top with the chorizo burger, then the grilled pepper. Finish with the top bun.

Add the spring mix, chopped avocado and tomatoes to the large bowl with the dressing. Toss to combine. Season with salt and pepper. Divide the green chili chorizo burgers and salad between plates. Sprinkle the feta cheese over the salad.