Muffin Burgers

Serves 2

1tsp basil
2 Sainsbury’s “be good to yourself” extra lean sausage (0.5syn each) (ff)
2 x 60g Wholemeal Muffin (7syns each)
Sprinkle of garlic salt
Sprinkle of Aromat seasoning
* extra’s
Low fat cheese slices
Iceburg lettuce (s) (sff)
Tomato sliced into thin slices (s) (sff)
French/American mustard
Cut the sausage ends off and squeeze the meat into a glass dish, add the spices & seasoning, mix well. Wet your hands and roll half the mix into a ball then flatten to look like a “burger”. Place in a freezer for 30mins to chill.
Spray a frying pan with Fry Light and cook the burgers for 10-15 mins each side or until cooked.
Place two egg rings in a frying pan and cook an egg in each one.
Slice each muffin & toast.
Assemble each “burger” as you like it.
(I had it with chips, beans)
Credit: Pete’s Recipe Book

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