Directions:

1. Clean the grill with a grill brush.  Heat the grill and let hot for 15 minutes.  This will allow the grill to ‘clean itself’.
2. Brush the grill with olive oil or any oil, to coat surface of cooking area lightly.
3. Place the burgers on grill, and cook for 4 minutes on one side.  Its important not to move the burgers often, so that they will aquire nice “grill marks”.
4. Turn patties, and cook for 4-5 more minutes, or until desired temperature.
5. Once patty is done, turn again and place cheese (I like 2!) if desired for 1-2 minutes away from ‘hot spot’ of grill to melt cheese.
6. Slice the red onions in half, and then ‘lengthwise’ into matchsticks. (you may grill if you wish as well, brushing lightly with oil, and seasoning with kosher salt).
7. Slice the avocado in half, removing the pit, and spoon the fruit out in a half.  Slice to desired thickness lengthwise.
8. Take the iceberg lettuce and slice in half, remove the core, and slice lengthwise to ribbons.  Reserve chilled, as cold lettuce is great with this salad!
9. Slice the tomato into fingers, or into a large dice.
10. In a bowl, place the lettuce, then all the ingredients “layering on top of the lettuce.  You may arrange them in a row, to make your version of a “cobb”, or personally I like to toss them in a bowl together with the dressing, just before serving to get all the “good stuff” evenly distributed.  Season to taste with salt and cracked pepper.
11. When ready, mound the salad into four bowls, and the burger is done, with or without cheese, place the burger over the top of the ingredients, and serve.