Set your pellet smoker up with hickory chips and set the temp to 425-500.
In a small oven-safe pot, melt the butter over the hot end of the grill. Add the shallot and saute 7 to 10 minutes until brown.
Stir in the coconut rum and cayenne and scrape up any browned bits on the bottom of the pan. If using, add the brown sugar now and stir to dissolve.
Add the blueberries toss to coat. Allow the blueberries to simmer down for 20 to 30 minutes, stirring occasionally. Mash with a potato masher or fork, leaving large chunks halfway through cooking. The compote will thicken as it cooks.
If it becomes too thick, add a teaspoon of water at a time to thin out.
Season with salt and pepper.
Remove from heat and allow to cool before storing in an airtight container for up to 5 days. When ready to make the burgers, re-heat the compote for assembly.
For the Burgers
Fry the bacon in a heavy pan until crispy. Drain onto a paper towel lined plate.
For the burgers. Combine the beef in a bowl with the Worcestershire sauce, salt, and pepper. Form into large quarter pound patties with dimples in the center. Smoke until cooked to 160F, flipping once during cook time. Remove from heat and allow to rest.
Meanwhile, place the raclette in a small cast iron or oven safe skillet. Place on the smoker and allow the cheese to soften. It becomes beautifully scrapeable as it is ready to serve for the burgers, so do this step as the burgers are resting and you are ready to serve to make the most of presentation.
Assemble the burgers by toasting the buns. Add a smear of mayo to the bottom bun and top with fresh leafy greens. Add the smoked beef patty on top and then when ready to serve, scrape the freshly melted raclette over each burger.
Top with a spoonful of the blueberry compote and the remaining bun half.