Serves: 6
Total Calories: 299

6 tablespoons butter or vegan margarine
1 onion peeled and chopped
1 celery stalk, finely chopped
1 teaspoon dried herbes de provence
1 tablespoon whole wheat flour
1/2 cup light vegetable stock (generous measure)
1 tablespoon soy sauce
1 teaspoon yeast extract
1 cup peanut roasted, unsalted (generous measure)
1/2 cup cashew nuts (scant) fairly finely ground
2/3 cup bread crumbs fresh (whole wheat)
salt
black pepper freshly ground
bread crumbs dried (for coating)
oil for shallow frying

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 with lettuce leaves, tomato slices, and cucumber slices.

Variation:
Try using macadamia nuts in place of the peanuts for a special burger. Serve with Bernaise Sauce.

Nutritional Facts:

Serves: 6
Total Calories: 299
Calories from Fat: 204

More Recipes from the Cook'n Vegetarian Cookbook:
Baba Gannouj (Middle East)
Black Bean Chili Burgers
Grilled Eggplant Sandwiches
Grilled Tofu Sandwiches
Lentil Burgers
Peanut Burgers
Vegetable Burgers
Vegetarian Bacon
Veggie Sandwich Spread