Buffalo Blue Cheese Burger

1 teaspoon hot sauce, or more to taste (an all-natural one like Wing Time, not a thin one like Tabasco)
1 tablespoon low-fat mayonnaise (no more than 2 g fat per tablespoon; I used Best Foods/Hellmann’s)
4 ounces 96% lean ground beef
½ ounce (2 tablespoons) reduced-fat blue cheese crumbles
1 (about 3 ½-inch-diameter) whole-grain or whole-wheat hamburger bun
1 small leaf green lettuce
3 (¼-inch-thick) plum tomato slices

Look for preshaped patties (because they’re also preweighed) to save time.

Preheat a grill to high heat.
In a small bowl, using a small whisk or a fork, stir the hot sauce and mayonnaise until well combined. Set aside.
In a second small bowl, mix the beef and the blue cheese until well combined. Shape the beef into a patty ½ inch wider in diameter than the bun (about 4 inches).
Grill the patty 1 to 2 minutes per side for medium-rare, or until desired doneness is reached. (Do not smash the burger with a spatula.) Just before the burger is done cooking, place the bun halves, insides face down, on an upper grill rack or away from direct flame to toast, watching them carefully.
Place the bun bottom on a plate. Top with the burger patty, lettuce, then tomatoes. Spread the buffalo sauce mixture over the inside of the bun top and flip it atop the burger. Serve immediately.