Here in Seattle, back in the late '60s and lasting until maybe the mid-80s there was a famous restaurant owned by the former boxer Eddie Cotton. Eddie sold a real nice burger there called a Soul Burger which was in every way pretty normal but it had a hot link sliced lengthwise and grilled and put right on top of the burger. I and many of my friends learned to love a hot link on our burgers.
Fast forward to now. Lately I've been grinding chuck roast in search of the perfect burger. It strikes me that I could try a modern version of the SB by grinding hot sausage in with the chuck. That way it would be all mixed together but still taste like hamburger and hot sausage.
Would there be any problem cooking this? Both meats get done at about the same time, all that?