Instructions

1. 1
   Preheat oven to 200°F.
2. 2
   Combine the egg, hot sauce, and cream in a pie plate. Dip cut sides of buns into egg mixture. Move to a cooling rack and let sit 10 minutes.
3. 3
   Heat a medium nonstick skillet over medium heat. Grease with cooking spray.
4. 4
   Add buns, one at a time, and cook until browned on cut side. Move to a clean plate and repeat until all buns have been cooked. Keep warm in the oven.
5. 5
   Form beef into 4 equal patties. Brush both sides with olive oil and sprinkle both sides liberally with salt and freshly ground black pepper.
6. 6
   Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of a grill and reapply grate. Add patties and cook, turning often, until internal temperature reaches 145°F for medium rare, 160°F for medium, and 170°F for toast.
7. 7
   Remove to a plate, top with cheese, and cover with aluminum foil. Let rest 3 minutes.
8. 8
   Place a patty on the bottom half of each bun. Top with upper half and serve warm.