In a small bowl blend sour cream and salsa. Set aside.
Preheat gas or charcoal grill to 400°F. The fire should be quite hot; you should barely be able to hold your hand 3-4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking. In a large bowl combine Ground Beef, chilies, cumin, chili powder, garlic powder, salt and pepper. Mix lightly and thoroughly. Lightly shape into eight ¾-inch thick patties.
Place patties on grill and cook about 4 minutes per side for rare, and another minute per side for each increasing stage of doneness. Top with cheese slices last two minutes of cooking time.
Place burgers on lettuce leaves. Top evenly with avocado slices. Drizzle sour cream mixture and top with pico de gallo.
Nutrition information per serving, using 90% Lean Ground Beef: 391 Calories; 232 Calories from fat; 26.8 g Total Fat (10.2 g Saturated Fat; 9.5 g Monounsaturated Fat); 98 mg Cholesterol; 604.9 mg Sodium; 12.4 g Total Carbohydrate; 4.5 g Dietary Fiber; 28.1 g Protein; 3.1 mg Iron; 648.5 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 8.5 mg Niacin (NE); 0.5 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.8 mg Zinc; 17.9 mcg Selenium; 84.6 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Dietary Fiber, Iron, Potassium, Riboflavin, and Choline.