Nutrition per serving may change if servings are adjusted.
1 pound 90% lean ground beef
⅓ cup bottled salsa
4 cups shredded romaine lettuce
½ (15 ounce) can lower-sodium black beans, rinsed and drained ( ⅔ cup)
1 medium tomato, chopped
½ cup chopped yellow or orange sweet pepper
1 ripe avocado, halved, seeded, peeled, and cut up
3 tablespoons water
1 tablespoon lime juice
⅛ teaspoon crushed red pepper (optional)
⅛ teaspoon ground cumin
2 cups baked tortilla chips (1 ounce)
In a medium bowl combine beef and salsa. Shape beef mixture into four ¾-inch-thick patties.
For a charcoal grill, place burgers on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until done (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place burgers on grill rack over heat. Cover; grill as above.)
Meanwhile, divide lettuce among four serving plates. Top with specified amounts of beans, tomato, and sweet pepper. In a small resealable plastic bag place the avocado, water, lime juice, crushed red pepper (if using), and cumin. Seal bag and knead the bag until avocado is mashed and mixture is combined.
Place a grilled burger with each salad. Snip a hole in one corner of the bag containing the avocado mixture; squeeze the mixture over burgers and arrange tortilla chips on plates.