Cook the bacon ahead of time. I love doing it in the oven. Line a baking sheet with foil and bake it at 350-F for about 20-30 minutes or until it gets to your desired level of crispiness. Drain it on a paper towel and set aside.

Remove the rind and core and slice the pineapple into ½-inch slices. Sprinkle with your favorite Traeger seasoning and set it aside.

Form the ground beef into ¼ to ½ pound patties. Press your thumb into the middle of each patty to allow the beef to cook evenly. Don’t overwork the meat as it will result in dense, tough burgers. Season liberally with your favorite Traeger seasoning.

Cook the patties on a hot grill until they reach the desired internal temperature. Try to only flip the burgers once, and don’t smash them with a spatula or all the juices will run out.

Baste the burgers with your favorite sauce after flipping.

When the burgers have reached your desired level of doneness, top each with a slice of cheddar cheese and push them to the side to a cooler part of the grill with no flame to keep warm.

Cook the pineapple for about 1 minute per side turning them 90-degrees halfway through the cooking time to get nice hatch marks on the pineapple.

Toast the buns for 1-2 minutes or until lightly toasted.

Assemble your burger by adding a patty to the bottom half of a bun. Top the patty with 2 slices of crispy bacon, more BBQ sauce if desired, 1 slice of grilled pineapple, red onion slices, lettuce leaves and a thick slice of tomato. Add the top bun and dig in!