- 1 pound ground chuck (80% lean)
- 12 ounces Mexican pork chorizo (if using links, slit the skin and fry just the meat
- 1 1/2 cups diced onion (about 1 large)
- 1 cup Stubb's Original Bar-B-Q sauce
- 1/2 cup water
- Salt and freshly ground black pepper, to taste
- Red wine vinegar, to taste
- 4 hamburger buns, toasted
- In a large skillet over medium-high heat, cook the beef and chorizo together, breaking up the meat with a wooden spoon. When the meats are crumbled, push them to one side of the pan, tilt the pan to collect the oil, then spoon off and discard the oil.
- Stir the onion into the meats and cook, stirring, until the onion softens, about 3 minutes.
- Stir in Stubb’s Original Bar-B-Q sauce and water, reduce the heat, and simmer, stirring occasionally, for 15 to 20 minutes; the mixture is done when it’s moist and glazed, neither dry nor soupy.
- Taste, and add salt, pepper or vinegar as needed. (The mixture may be made 2 days in advance and refrigerated; reheat before using.)
- Serve hot, in toasted hamburger buns, with plenty of napkins.