Preheat oven to 375 degrees. Spray a standard 12-cup muffin tin with gluten-free non-stick cooking spray.

Put the Kinnikinnick Kinni-Kwik Bread and Bun Mix, water and 4 tablespoons melted butter in a mixing bowl. Beat with an electric mixer, starting on low to combine and then increasing the seed to medium. Once combined, continue to beat on medium speed for 2 minutes. Divide the dough among the prepared muffin tins. In a small bowl, stir together the remaining tablespoon of melted butter with the garlic powder and salt, brush on top of the buns and bake for 20 minutes or until golden brown.

In a large mixing bowl, place the sirloin, garlic, parsley, bread crumbs, eggs, salt, pepper, and Parmesan cheese (if using). Grate in the onion. Mix all the ingredients until combined and then shape into 12 equal balls (about 1/3 cup per ball). Flatten the balls into patties.

Heat the olive oil in a large skillet over medium-high heat. Cook the patties, 6 at a time, for 4 minutes per side. Remove from skillet and keep warm while cooking the rest of the patties. While the patties are cooking, heat the sauce in a saucepan.

To serve, cut the Garlic Buns in half; place about 1 heaping teaspoon of sauce on the bottom half, top with 2 basil or arugula leaves, a patty, more sauce and the top of the bun. Repeat with remaining burgers and buns.