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In a large saucepan over medium/high heat, combine the water, pineapple chunks and juice, soy sauce, brown sugar and molasses. Bring to a boil, stirring occasionally, and then immediately reduce to a simmer.
Add the remaining ingredients and let the mixture simmer for about an hour. Transfer the glaze to a blender and carefully puree the hot mixture until well combined.
Pour the whiskey into the ground beef 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 Shake.
When ready to cook, start your Traeger grill on Smoke for 4-5 minutes to establish the fire. 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 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.
Gently flip the burgers after about 5-6 minutes
Using a basting brush, cover the top of the burgers wit the whiskey glaze. Cook for an additional 2-3 minutes before topping with the cheddar cheese. Place your buns directly on the grill grate and toast for 2-3 minutes while the cheese melts on your burgers. Check your burgers with an instant read thermometer. The USDA recommends at least 160 degrees for ground meat.
Before serving, add some extra whiskey glaze to the bottom of each bun, top with your burger, then add any additional toppings. Enjoy!
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