In a medium sized mixing bowl combine the boiling water with the TVP®, ketchup, sea salt and herbs. Let stand for 10 minutes, then mix in the grated carrot, chopped celery, chopped green onion and parsley flakes. Blend together well with hands. Mix in the vital wheat gluten flour to make a firm mixture.
Divide mixture into 6 equally shaped balls and flatten to form patties (about 4" wide).
Heat vegetable oil in a nonstick skillet and fry patties for 8-10 minutes each side over medium low heat until browned.
Serve with fresh sautéed mushrooms to make "mushroom burgers".