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Mix even proportions of chuck and sirloin. Make 4 meatballs, weighing 3.3 ounces each. Flatten balls between nonstick parchment paper.
On different grills, simultaneously start cooking burgers on medium-high and toasting buns on medium-low. At 30 seconds in, flip and flatten burgers.
When buns are lightly toasted, remove from heat. Coat top bun with generous helping of hot sauce and mayo. Coat bottom bun with 3 rings of ketchup and 2 rings of mustard.
About 2 minutes after the first flip, flip burgers again and flatten to your liking. Flip again 2 minutes later, flattening again.
Top each patty with 1 slice cheese. Put 2 patties together cheese to cheese, and place stack between buns.
Wrap burger in aluminum foil. Keep wrapped for at least 1 minute, then unwrap and enjoy.