Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Quarter pepper, then core.Cut tomato into 1/2-inch pieces.Zest, then juice half the lime (whole lime for 4 ppl).Halve buns.

Combine chorizo and 2 tbsp (4 tbsp) breadcrumbs in a large bowl.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).Add patties and peppers to the grill. Close lid and grill, flipping once, until peppers soften and patties are cooked through, 8-10 min per side.**

Meanwhile, add mayo, half the lime juice, lime zest and guacamole to a small bowl. Season with salt and pepper, then stir to combine. Set aside.Whisk together remaining lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a medium bowl. Set aside.

When patties are almost done, place buns on the other side of the grill, cut-side down. Close lid and grill until buns are toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)Transfer buns, patties and peppers to a plate and cover to keep warm.

Roughly chop peppers into 1/2-inch pieces.Spread guac mayo over buns.Stack patties, then peppers on bottom buns. Close with top buns.

Add spring mix and tomatoes to the bowl with dressing. Toss to combine. Season with salt and pepper, to taste. Divide chorizo burgers and salad between plates. Sprinkle feta over salad.