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For the burgers, process all of the ingredients together until smooth, adding a bit of the reserved tomato water, as needed.
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If using a vitamix, this will not be a challenge.
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If using a lower power blender, try blending half of the recipe at a time, and chopping the ingredients as much as you can beforehand.
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Form the mixture into 5 patties.
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To warm-up, there are three methods (raw, almost raw, and not raw): Use a dehydrator according to manufacturers instructions, dehydrate the burgers for 6ish hours until warmed through, and slightly crunchy on the outside.
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OR, put your oven on to the lowest setting possible, and bake the burgers for about 45 minutes-1 hour (or until warm to the touch, and slightly crunchy, flipping half way through).
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The problem with this method is that, depending on your oven, this may begin to break down some of the nutritional components of the meal.
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That is why it is very important to put your oven on the lowest setting that you can, warming gently.
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OR, fry the little devils up.
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Melt a bit of coconut oil, or margarine in a large pan, and fry the burgers over medium heat for about 3 minutes per side, or until they are crunchy on the outside, and warmed through.
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At least they are healthier than the conventional burger, even if the method isnt raw.
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The cashew cheese is optional.
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You could substitute your favorite hummus instead, if you like.
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For the cashew cheeze, process, or blend all of the ingredients together until smooth (aside from the collard green and pepper).
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Add additional lemon juice, vinegar or garlic, depending on your taste.
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Place about 1 Tablespoon of cashew cheeze, or hummus on the collard leaf, along with a few red pepper slices (right in the centre), and top with a pattie.
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Fold 3 sides of the leaf inward, over the pattie, then fold everything over the remaining side.
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Enjoy!
