Open the can of pineapple and strain out the juice. You should have about 1 cup of pineapple juice. Set the rings aside for grilling (if desired) and reserve the juice for the sauce.
For the Whiskey Sauce: Heat the oil in a large saucepan over medium heat. Add the onions and a generous pinch of salt and cook until the onions are translucent and soft, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute. Pour in the whiskey and allow the alcohol to burn off for 30 seconds.
Whisk in the brown sugar and ginger, then whisk in the cup of pineapple juice, soy sauce, and water. Bring to a boil, then reduce the heat and simmer until the sauce thickens and can coat the back of a spoon, about 10 minutes.
For the Burgers: Pour the whiskey into the ground beef along with 1 teaspoon of salt and gently incorporate with your hands. Divide into 4 equal-sized portions. Gently flatten each portion to create your patty. Be careful not to overhandle the meat. Lightly season with Traeger's Beef Rub on each side.
When ready to cook, start your Traeger according to grill instructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and preheat for 5-10 minutes.
Place the burger patties on the grill, close the lid, and smoke for 25-30 minutes.
Remove the burgers from the grill and turn the heat up to 450 degrees F. Close the lid and allow the grill to preheat for 10-15 minutes.
Place the burgers on the hottest part of the grill. Cook the burgers for 4 minutes.
Flip them and then brush the burgers with a generous amount of the whiskey glaze. Cook for an additional 2-3 minutes before topping the burgers with the cheddar cheese.
Place hamburger buns directly on the grill grate and toast for 2-3 minutes while the cheese melts on your burgers.
Before serving, add some extra whiskey glaze to the bottom of each bun, top with your burger, then add your favorite toppings such as grilled pineapple slices, bacon and caramelized onions. Enjoy!
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