• Cut potatoes into 1/2-inch wedges.
• Add potatoes, half the BBQ seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

• Peel, then cut shallot into 1/8-inch slices.
• Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
• Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
• Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

• Add blueberry jam, half the mustard and 1/2 tsp (1 tsp) pickling liquid to a small bowl. (NOTE: It's okay if pickling liquid is still hot.) Season with salt and pepper, then stir to combine.
• Add mayo and remaining mustard to another small bowl. Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium heat.
• While the pan heats, add turkey, breadcrumbs and remaining BBQ seasoning to a large bowl. Season with salt and pepper, then combine. 
• Form mixture into two (four) 5-inch-wide patties.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until golden brown, 5-6 min.
• Flip patties, then continue cooking until cooked through, 5-6 min.**

• Meanwhile, line a baking sheet with parchment paper.
• Halve buns and arrange on the prepared baking sheet.
• Sprinkle cheese over top buns.
• After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn.)

• Spoon blueberry sauce over patties.
• Remove shallots from pickling liquid.
• Spread some mustard-mayo on bottom buns.
• Stack spring mix, shallots and patties on bottom buns. Close with top buns.
• Serve potato wedges alongside with remaining mustard-mayo for dipping.

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.**