Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.

Place potatoes, seasoning rub, and 1 Tbsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix.

Combine slaw mix and dressing in a mixing bowl.

Form ground pork into two equally-sized patties and season with a pinch of salt.

Place grill bag on hot grill and cook until potatoes are tender, 15-18 minutes, flipping once halfway through.

While grill bag cooks, place patties on hot grill and cook until patties are browned, 5-6 minutes.

Flip patties and add cheese. Cook until patties reach a minimum internal temperature of 160 degrees, 3-5 minutes.

Add rolls to hot grill, cut side down, and grill until toasted, 1-2 minutes.

Carefully, open grill bag and scoop out potatoes.

Plate dish as pictured on front of card, slathering bottom roll with jerk sauce and topping with burger, slaw, and top roll. Bon appétit!

If cooking indoors, thoroughly rinse any fresh produce and pat dry. Combine slaw mix and dressing in a mixing bowl. Form ground pork into two equally-sized patties and season with a pinch of salt. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes to hot pan and stir occasionally until warmed through and lightly browned, 7-10 minutes. Stir in seasoning rub and remove from burner. While potatoes cook, place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add patties to hot pan. Cook until lightly charred on one side, 5-6 minutes. Flip patties and add cheese. Cook until pork reaches a minimum internal temperature of 160 degrees, 5-6 minutes. Follow same plating instructions.