By JJ Virgin

Tex-Mex Burgers with Avocado Salsa


July 23, 2016

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 4 servings; makes 1 1/2 cups salsa



1 avocado, peeled, seeded, and cut into 1/4-inch dice

1 plum tomato, seeded and cut into 1/4-inch dice

1/2 medium red bell pepper, cut into 1/4-inch dice

1 small jalapeño pepper, finely chopped

3 tbsp finely chopped red onion

2 tbsp chopped fresh cilantro

1 tbsp lime juice

1/4 tsp sea salt


1 lb grass-fed lean ground beef

2 slices nitrate-free bacon, cooked crisp and coarsely chopped

1 tsp ground cumin

1/2 tsp onion powder

1/4 tsp smoked paprika

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

4 organic Boston or romaine lettuce leaves


1Combine the avocado, tomato, bell pepper, jalapeño, onion, basil, lime juice, and salt in a medium bowl. Cover and set aside.

2Prepare a grill for direct high heat.

3Gently combine the beef, bacon, cumin, onion powder, paprika, salt, and pepper in a medium bowl.

4Working the mixture as little as possible, form it into four ½-inch-thick patties.

5Make a small indentation in the center of each patty with your thumb. (This helps them cook evenly when they naturally puff up on the grill.)

6Place the burgers on the grill, close the lid, and cook for 4 minutes per side for medium, or to desired doneness.

7Remove from the grill; place each burger on a lettuce leaf and top with the salsa.

This recipe is part of the Backyard BBQ menu, with BBQ Glazed Chicken, Tex-Mex Burgers with Avocado Salsa, Cucumber & Radish Salad, and Blueberry Sorbet. Check out the Backyard BBQ Menu and Guide for links to all the recipes, plus more handy tips and activities for the best backyard BBQ ever!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Serving Size4
Sodium576 mg
Protein25 grams
Total Fat14 grams
Saturated Fat4 grams
Total Carbohydrates9 grams
Dietary Fiber5 grams