The Garbage Plate is a legendary Rochester, New York, creation: a base of macaroni salad and home fries, piled high with two burgers or hot dogs, and smothered in a spicy meat sauce, onions, and mustard. It’s a messy, indulgent, and deeply satisfying dish that’s perfect for a hearty meal. This recipe recreates the iconic plate at home, layering textures and bold flavors that work together surprisingly well.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 4 hot dogs (or 4 additional burger patties)
- 4 hamburger buns, split and toasted
- 2 cups (480 ml) water
- 1 cup (240 ml) ketchup
- 2 tbsp (30 ml) yellow mustard, plus more for serving
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 4 cups (600 g) frozen home fries (or thawed shredded hash browns)
- 4 cups (600 g) prepared macaroni salad (store-bought or homemade)
- 1 cup (160 g) diced white onion
- 1 cup (240 ml) hot sauce (like Frank’s RedHot) for serving
Instructions
- Make the meat sauce: In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles. Cook until no longer pink, about 5-7 minutes. Drain off excess fat.
- Simmer the sauce: Add water, ketchup, mustard, brown sugar, Worcestershire sauce, chili powder, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Stir to combine. Bring to a simmer, then reduce heat to low. Let it simmer uncovered, stirring occasionally, for 20-25 minutes, until thickened. Keep warm.
- Cook the home fries: While the sauce simmers, cook the home fries according to package directions (usually baking at 425°F / 220°C for 20-25 minutes, or pan-frying until crispy). Season with salt and pepper.
- Cook the hot dogs and burgers: In a separate skillet or grill, cook the hot dogs until heated through and lightly charred, about 5 minutes. If using extra burger patties, season and cook them to your desired doneness, ensuring ground beef reaches a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines, checked with a food thermometer.
- Assemble the plates: For each serving, place a generous scoop of macaroni salad on one side of a large plate, and a scoop of home fries on the other side. Place a hot dog (or burger patty) on top of each pile.
- Top it all: Ladle a generous amount of the hot meat sauce over the entire plate. Sprinkle with diced onions, add a squirt of mustard, and drizzle with hot sauce to taste.
- Serve immediately: The plate is meant to be eaten hot, mixing everything together as you go.
Tips
- Don’t skip the macaroni salad: It provides a cool, creamy contrast to the hot, spicy elements. Use a good-quality store-bought version or your favorite homemade recipe.
- Make it saucy: The meat sauce should be loose enough to coat everything, but not watery. If it gets too thick, add a splash of water.
- Toast the buns: A toasted bun holds up better to the saucy toppings and adds a nice crunch.
- Control the heat: The cayenne and hot sauce are adjustable. Start with less if you prefer a milder plate, and let everyone add their own hot sauce at the table.
Serving Suggestions
Serve the Garbage Plate as a fun, casual dinner. It’s a complete meal in itself, but you can add a simple green salad or coleslaw on the side to cut through the richness. Cold beer (for adults, please drink responsibly) or a fizzy soda pairs perfectly.
Variations
- Cheeseburger Plate: Use burger patties instead of hot dogs, and add a slice of American cheese on top of each patty before adding the sauce.
- Chicken Finger Plate: Swap the burgers/hot dogs for crispy chicken tenders.
- Vegetarian Plate: Use veggie burgers or grilled mushrooms instead of meat, and use a plant-based meat sauce (or a hearty mushroom-based sauce).
- Different Bases: Some people use baked beans or French fries instead of home fries. Feel free to mix and match.
Storage and Reheating
Store the components separately in airtight containers in the refrigerator for up to 3-4 days. The meat sauce, home fries, and hot dogs/burgers can be reheated in the microwave or in a skillet over medium heat until warmed through. The macaroni salad is best served cold, so keep it chilled. Reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines for leftovers.
Frequently Asked Questions
What exactly is a Garbage Plate? It’s a Rochester, New York, specialty consisting of a base of macaroni salad and home fries, topped with two hot dogs or burgers, and covered in a spicy meat sauce, onions, mustard, and hot sauce. The name comes from the fact that it looks like a plate of leftovers, but the combination is delicious.
Can I use ground turkey or chicken? Yes, you can substitute ground turkey or chicken for the beef. Just be sure to cook it to a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS guidelines, and note that the sauce may be slightly leaner in flavor.
What is the best hot sauce to use? Frank’s RedHot is a classic choice, but any vinegary hot sauce like Crystal or Louisiana works well. For a thicker, spicier kick, try a habanero sauce, but use it sparingly.
Can I make this ahead of time? You can make the meat sauce up to 2 days ahead and refrigerate it. Cook the fries and hot dogs/burgers fresh for the best texture. Assemble the plates just before serving.
Is the macaroni salad essential? Yes, it’s a key component of the traditional plate. It provides a creamy, tangy contrast to the savory, spicy elements. If you really don’t like it, you could try potato salad, but it won’t be a true Garbage Plate.
How do I keep the plate from getting soggy? Serve the components on a large plate and don’t mix everything together until you’re ready to eat. Also, make sure the home fries are crispy before adding the sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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