📝 About This Recipe
Born in 1918 at Nick Tahou Hots, the Garbage Plate is the ultimate Upstate New York comfort food—a glorious, chaotic heap of textures and flavors. This legendary dish features a base of creamy macaroni salad and crispy home fries, topped with seared cheeseburgers and smothered in a spicy, cinnamon-infused meat sauce. It’s a savory, spicy, and unapologetically bold masterpiece that defines the culinary spirit of Rochester.
🥗 Ingredients
The Rochester Meat Sauce
- 1 lb Ground Beef (80/20 lean-to-fat ratio)
- 1.5 cups Water
- 1 Yellow Onion (finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Spices (Cayenne, Chili Powder, Cinnamon, Allspice, Clove) (blended: 1 tsp chili powder, 1/2 tsp each of others)
The Base (The 'Sides')
- 3 cups Macaroni Salad (creamy, slightly sweet deli-style)
- 3 large Russet Potatoes (diced into 1/2 inch cubes for home fries)
- 4 tablespoons Vegetable Oil (for frying potatoes)
The Proteins
- 4 pieces Ground Beef Patties (4 oz each, or use 'White Hot' hot dogs)
- 4 slices American Cheese (classic melt)
Garnish & Essentials
- 2 tablespoons Yellow Mustard (classic French's style)
- 1/2 cup White Onion (raw, finely diced)
- 2 slices White Bread (thick-cut, buttered)
👨🍳 Instructions
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1
Start the meat sauce by placing the raw ground beef and water in a medium saucepan. Mash the beef with a whisk while cold until it reaches a fine, grainy consistency.
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2
Bring the beef and water mixture to a simmer over medium heat. Add the minced yellow onion, garlic, and the spice blend (chili powder, cayenne, cinnamon, allspice, and clove).
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3
Reduce heat to low and simmer the sauce for 30-45 minutes until the water has mostly evaporated and the sauce is thick but spoonable. Season with salt and black pepper to taste.
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4
While the sauce simmers, prepare the home fries. Heat vegetable oil in a large cast-iron skillet over medium-high heat.
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5
Add the diced potatoes to the skillet in a single layer. Fry for 12-15 minutes, flipping occasionally, until they are golden brown and crispy on the outside and tender inside.
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6
Drain the home fries on paper towels and immediately season with salt.
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7
In another skillet or on a griddle, cook your burger patties (or split hot dogs) over medium-high heat until well-seared, about 3-4 minutes per side.
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8
During the last minute of cooking the patties, place a slice of American cheese on each and cover the pan briefly to melt.
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9
Begin the assembly: On a large, sturdy plate, place a massive scoop of cold macaroni salad on one half and a massive scoop of hot home fries on the other half.
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10
Place two cheeseburger patties (or hot dogs) directly on top of the macaroni salad and potato base.
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11
Generously ladle the hot meat sauce over the entire plate, focusing on the meat and potatoes.
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12
Top the entire creation with a drizzle of yellow mustard and a handful of raw diced white onions.
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13
Serve immediately with two slices of buttered white bread on the side to help soak up the extra sauce.
💡 Chef's Tips
The secret to the sauce is the texture; use a whisk to break the beef into tiny pebbles so it’s never chunky. Always use cold macaroni salad against hot potatoes—the temperature contrast is part of the experience. If you can find 'White Hots' (pork/veal dogs), use them alongside or instead of burgers for true Rochester authenticity. Don't skip the cinnamon in the meat sauce; it provides that distinct 'Greek-American' flavor profile unique to the region. Use a high-smoke point oil for the potatoes to ensure they get maximum crunch without burning.
🍽️ Serving Suggestions
Serve with a cold Genny (Genesee) Beer, the official drink of Rochester. A side of extra hot sauce if you want to kick the heat up a notch. Pair with a large fountain soda, preferably a root beer or cola. Keep plenty of napkins on hand; this is meant to be a messy, indulgent meal.