The Scurvy Recipe

Combine ground beef, kosher salt, black pepper and Worcestershire sauce in a bowl. Gently mix just until combined — do not overwork. Divide into two equal portions and form into patties about 3/4" thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add patties. Cook undisturbed 3-4 minutes until a brown crust forms. Flip and cook 3-4 more minutes for medium doneness (adjust time for preferred doneness). Transfer to a plate and tent with foil to rest 3-5 minutes.

Bake or fry frozen fries according to package instructions until crisp and golden. Immediately after cooking, season with 1/2 teaspoon salt and toss. Keep hot (place in a warm oven at 200°F/95°C if assembling later).

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in the 2 tablespoons flour and cook 1 minute to make a roux, whisking constantly to avoid browning.

Slowly whisk in 1/2 cup beer, then 1/2 cup milk until smooth. Bring to a gentle simmer, whisking, until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes.

Reduce heat to low and remove from direct heat. Gradually whisk in the shredded cheeses, a small handful at a time, until melted and smooth. Whisk in Dijon mustard, hot sauce, 1/4 teaspoon salt and 1/8 teaspoon black pepper. If the sauce is too thick, add up to 1-2 tablespoons milk. Keep warm over the lowest heat or a double boiler, stirring occasionally.

In a small saucepan over medium-low heat, combine 1/2 cup ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon soy sauce, 1/2 teaspoon smoked paprika, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon harissa or sriracha, and 1 teaspoon minced garlic.

Bring to a gentle simmer, stirring frequently. Cook 3-5 minutes to meld flavors and slightly thicken. Stir in 1 teaspoon butter off the heat for gloss and to round flavors. Taste and adjust heat/sweetness as needed. Keep warm.

Optional: Toast Buns

If using buns, spread 1 tablespoon butter on cut sides and toast in a skillet over medium heat until golden, about 1-2 minutes per side. Set aside.

Place each rested beef patty on a plate or bottom bun. Pile a generous handful of hot fries on top of each patty so they form a small mound.

Ladle 3-4 tablespoons of warm beer cheese over the fries on each patty so it cascades down and coats them. Spoon 1-2 tablespoons Dragon's Blood BBQ Sauce over the cheese and fries for smoky, spicy sweetness. Add pickles if using.

Garnish with chopped chives or green onion. Serve immediately with extra sauce on the side and napkins — this is meant to be a gloriously messy, heavily flavored sandwich or open-faced dish.