Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, finely chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Add mayo, cilantro, lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to small bowl. Season with pepper, then stir to combine.

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 mixture into two 5-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.**

Meanwhile, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns 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 spring mix, then toss to coat.

Spread some cilantro-lime mayo onto bottom buns, then stack with patties and some salad. Close with top buns. Divide burgers, potato wedges and remaining salad between plates. Serve remaining cilantro-lime mayo alongside for dipping. Squeeze a lime wedge over salad and potato wedges, if desired.