On a big board with a raised edge, arrange the small bowls of condiments and set down on the board.
Leave room for a plate of "hot burgers" and build the board around it.
Fill in open areas with the lettuce leaves, tomato slices, and any other toppings.
Lay down the fresh fruit. Optional to add in potato chips and dips!
Notes
NOTES:
A tip if you’re using raw red onions, is to add them to a bowl of ice water and let them sit for a few minutes before patting dry and serving. This curbs the harsh, raw flavor of the onion.I used one very large head of iceberg, but I recommend 2-3 heads of small iceberg to get enough thick pieces. To tear off pieces, use your fingers to dig at least 1’’-1 1/2’’ into the head of lettuce and carefully tear off large chunks, making sure they’re thick and wide enough to hold your burger. For the best results, tear the chunks out slowly.A very helpful tool on the board is to add sandwich skewers, which make keeping the burger together much easier (and less messy!)