Just invented these for supper today.  I'm calling them "burlesque" because the little cocktail bammies perched on top of the burger patties made me think of those miniature hats that burlesque dancers sometimes wear.  (Someone else said she though it was because the burgers look like breasts with pasties on them.  That'll do, too.)

I have less fibromyalgia pain and less belly bloat when I avoid gluten.  I made the burger patties with: ground pork; ginger wasabi mayonnaise; fresh basil, bigleaf thyme and rosemary leaves from my garden; chopped garlic; chili sauce.  Instead of breadcrumbs, I crumbled a couple of unfried papadams in the blender.  Those are mostly made of chick pea flour, cumin, and asafoetida.

The "buns" are cocktail bammies, which are about a third the size of regular bammies.  Cocktail bammies are for serving bite-sized snacks on.  Bammy is an unleavened cassava bread that originated with the Taino peoples of the Caribbean region.  Bammy comes as a flat, thick circle, which uncooked has the approximate texture of particle board.  To cook it, you soak it for a few minutes in coconut milk (which is not coconut water, okay?) or in any other liquid you think might be tasty.  I used some leftover gravy from a previous meal.  It's still kinda hard even after soaking, but once you've griddle-cooked it in a bit of butter or olive or coconut oil, it becomes chewy and dense, crunchy on the outside, and it'll have absorbed the flavours of the liquid in which you soaked it.  Gluten-free and delicious.

I cooked the burger patties in a little olive oil in a non-stick pan, griddle-cooked the bammy in a separate pan, and served it with some lightly steamed rapini on the side.  As you can see, David added a couple more glops of chili sauce on top of his.

They totally worked.  I think I'll do that again sometime.