Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add unopened blueberry jam packets to 1 cup warm water to help soften. 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 pork, 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.