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Twofold answer, if I learned one thing in my high school culinary classes it's that you're more likely to get food poisoning from the produce on your plate than the protein. Generally it's pretty easy to tell if your burger is cold in the center, but it's much harder to know that the lettuce and tomatoes have been washed and stored properly. (I may also be slightly traumatized from the assignment where we had to pull the heath inspection records for local restaurants).
I don't necessarily mind trying something once or twice, but the part where I get really picky that there are certain foods that I just can't do the texture of. Tomatoes are probably the biggest one, something about the wet squishy crunch; I just can't (plus the acid tends not to sit so well with my stomach). Lettuce is the other, similar wet crunch to tomatoes, but with the added bonus that chewing/ swallowing a wad of wet plant mass sets off a gag reflex. Plus, it's my belief that lettuce as a vegetable is kind of pointless, I'd much rather sub in any other greens that pack more flavor/ nutrients, like spinach or arugula (still can't take a massive bite of just leaf, but decently proportioned it's fine).