Melt the butter or vegan margarine in a large saucepan and saute the onion and celery for 10 minutes. Stir in the herbs and flour and cook for a further 1-2 minutes.
Add the stock and stir until thickened, then add the soy sauce, yeast extract, nuts, breadcrumbs and salt and pepper.
Leave the mixture to cool, then form into 6 flat burgers about 1/2" thick, and coat with dried breadcrumbs.
Saute the burgers in a very little oil - the frying pan should be "greased" rather than oily - for about 3 minutes on each side, until browned and crisp. Drain on paper towels. Garnish and serve.
VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts makes these burgers special. Serve with Bernaise Sauce.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias