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.
