The garbage plate is a legendary Rochester, New York, creation: a bed of macaroni salad and home fries piled high with burgers or hot dogs, then buried under a blanket of meat sauce, chopped onions, and a distinctive hot sauce. This hot sauce is the spicy, tangy, vinegary kick that cuts through all that richness, and it’s surprisingly simple to make at home. It’s a loose, chili-style sauce that clings to everything, and this recipe nails the classic flavor profile.
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef (80/20)
- 1 cup (240 ml) water
- 1 can (15 oz / 425 g) tomato sauce
- 2 tablespoons (30 ml) white vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (8 g) chili powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (5 g) granulated sugar
- 1/2 teaspoon (1 g) smoked paprika
- 1/4 teaspoon (0.5 g) cayenne pepper (adjust to taste)
- 1/2 teaspoon (3 g) salt, plus more to taste
- 1/4 teaspoon (0.5 g) black pepper
- 1 tablespoon (15 ml) hot sauce (like Frank’s RedHot), or to taste
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef. Break it up with a spoon and cook until browned and no longer pink, about 8 minutes. Drain off excess fat if you prefer a leaner sauce.
- Stir in the water, tomato sauce, white vinegar, Worcestershire sauce, chili powder, cumin, sugar, smoked paprika, cayenne, salt, and black pepper. Bring the mixture to a simmer.
- Reduce the heat to low and let the sauce simmer uncovered, stirring occasionally, for 25–30 minutes, until it thickens to a loose, chili-like consistency. It should coat the back of a spoon but still be pourable.
- Stir in the hot sauce. Taste and adjust seasoning with more salt, vinegar, or cayenne if desired. For the safest and best flavor, ensure the sauce reaches a simmer again and cook for 2 more minutes.
- If using ground beef, the sauce is safe when the beef reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Since the sauce simmers for 25 minutes, it will easily exceed this.
Tips
- Adjust the heat: The cayenne and hot sauce are the main heat sources. Start with less and add more at the end if you want it spicier. For a milder sauce, omit the cayenne and use only 1 teaspoon of hot sauce.
- Don’t skip the vinegar: The vinegar is what gives this sauce its signature tang. If you use a milder vinegar like apple cider vinegar, the flavor will be slightly fruitier; white vinegar keeps it sharper.
- Make it ahead: This sauce tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently on the stovetop, adding a splash of water if it’s too thick.
- Common mistake: Don’t let the sauce boil hard after adding the tomato sauce; a gentle simmer prevents it from becoming too watery or splattering. Also, taste before adding extra salt—the Worcestershire and hot sauce already add saltiness.
Serving Suggestions
This hot sauce is the essential topping for a classic garbage plate. Serve it over a plate of macaroni salad and home fries, topped with two cheeseburgers or hot dogs, and finished with chopped raw onions and yellow mustard. It also works brilliantly as a chili-style topping for hot dogs, burgers, french fries, or even nachos.
Variations
- Turkey or chicken: Swap the ground beef for ground turkey or chicken. Cook to a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS guidelines. The sauce will be slightly leaner and less rich.
- Vegetarian: Use a plant-based ground meat substitute. Sauté it with the onions and garlic, then proceed with the recipe. You may need to add a little more water as plant-based crumbles can be drier.
- Extra smoky: Add 1/2 teaspoon of liquid smoke along with the other spices for a deeper, barbecue-like flavor.
- Beanier: Stir in a can of drained kidney beans or black beans along with the tomato sauce for a heartier, more substantial sauce.
Storage and Reheating
Store leftover hot sauce in an airtight container in the refrigerator within 2 hours of cooking. It will keep for 3–4 days. To reheat, place it in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F (74°C) for leftovers. Add a tablespoon of water or beef broth if it has thickened too much. You can also freeze the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the difference between this hot sauce and the meat sauce on a garbage plate? The meat sauce is typically a thicker, more savory mixture of ground beef, onions, and a tomato-based sauce with a smoother texture. This hot sauce is looser, more vinegary, and has a pronounced spicy kick. It’s meant to be a condiment-like topping, not the main meat layer.
Can I make this sauce gluten-free? Yes, easily. Use a gluten-free Worcestershire sauce (many brands are, but check the label) and ensure your hot sauce is gluten-free. All other ingredients are naturally gluten-free.
Why is my sauce too thin? It likely hasn’t simmered long enough. The sauce needs about 25–30 minutes of uncovered simmering to reduce and thicken. If it’s still thin after that, continue simmering for another 5–10 minutes. Also, make sure you’re using a wide skillet so moisture can evaporate.
Can I use ground turkey or chicken instead of beef? Absolutely. Just remember to cook it to a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS guidelines. The flavor will be a bit lighter, so you might want to add an extra splash of Worcestershire sauce for depth.
How spicy is this sauce? With the listed amounts of cayenne and hot sauce, it’s moderately spicy—a pleasant warmth that doesn’t overwhelm. For a hotter version, add more cayenne or a habanero hot sauce. For a mild version, omit the cayenne and use only 1 teaspoon of hot sauce.
Can I make this in a slow cooker? Yes. Brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 4–6 hours. The sauce will be very flavorful, but you may need to remove the lid for the last 30 minutes to help it thicken.
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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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