Grate the shallot and the garlic finely with either a cheese grater or microplane (preferably the later). Add a scant tablespoon of olive or any neutral flavored oil to a small saucepan on medium- low heat and add shallot, cooking it down for about 5-8 minutes, then add the garlic and cook another 3-4 mins, making sure it does not burn but darkens in color. Let it cool. Chop bacon finely then mix gently into the ground beef along with the shallot and garlic. Divide into 2 8 oz patties and place in fridge to chill.
To make the blue berry `jam`sauce place all the blueberries in a medium sized saucepan and crush them with a potato masher. I tend to leave a few berries somewhat intact however you can smash them as much as you wish. Add the sugar, maple syrup, lemon juice and cinnamon. Bring the pan to medium heat until it starts to boil then bring it down to medium low. Let it cook for 20 mins, stirring occasionally and lowering heat if it starts to stick on the bottom. If at desired thickness (i test it by sticking a plate in the freezer and pouring a bit of jam on it, seeing if it runs when I rub my finger through it) take it off the burner and refrigerate till cool. Otherwise cook for 5 more mins. Sauce is fine if served warm but personally I enjoy cooling it down for at least 15-20 mins in a shallow pan or plate.
To make blue cheese dijonnaise simply mix the rest of the ingredients with a whisk. Set your grill for high heat. Take the patties out of fridge and while you wait for your grill to be ready sprinkle them liberally with salt and pepper or Montreal steak spice . Oil your grill, press a thumb sized dimple into the tops of your burgers and cook till you reach an internal temperature of 150F or desired temperature. Let burgers sit for 5-10 minutes off grill.
To put together the burgers put the dijonnaise on bottom bun, the burger patty on top of the dijonnaise and pour the blueberry jam on top of the patty. I used Parmesan cheese tea biscuits because I was too lazy to go to the store, but any buns will do. Enjoy with plenty napkins!