The Garbage Plate is a legendary Rochester, New York, creation: a base of home fries and macaroni salad piled high with two burgers or hot dogs, smothered in a spicy meat sauce, and finished with chopped onions and yellow mustard. It’s a chaotic, delicious, and deeply satisfying pile of food that works because every component—creamy, starchy, salty, spicy, and tangy—comes together in one glorious mess. This version brings the classic takeout experience to your home kitchen.
Ingredients
- For the meat sauce:
- 1 lb (450 g) ground beef (80/20)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) cayenne pepper (optional, for heat)
- For the base:
- 2 lbs (900 g) russet potatoes, scrubbed and cut into 1/2-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2.5 g) garlic powder
- 8 oz (225 g) elbow macaroni
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 g) yellow mustard
- 1/4 cup (40 g) finely chopped celery
- 1/4 cup (40 g) finely chopped red onion
- 1/2 tsp (2.5 g) sugar
- Salt and pepper to taste
- For the burgers:
- 1 lb (450 g) ground beef (80/20)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 4 hamburger buns (or 8 hot dog buns, if using hot dogs)
- For serving:
- 1 cup (160 g) chopped white onion
- Yellow mustard, for drizzling
- Hot sauce (like Frank’s RedHot), optional
Instructions
- Make the meat sauce: In a large skillet over medium heat, add the vegetable oil. Once hot, add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Add the chopped onion and garlic; cook until softened, about 3 minutes. Stir in the tomato paste, water, Worcestershire sauce, vinegar, chili powder, paprika, cumin, black pepper, salt, and cayenne. Bring to a simmer, then reduce heat to low and let it gently bubble, stirring occasionally, for 20 minutes until thickened. Keep warm.
- Prep the potatoes: While the sauce simmers, preheat your oven to 425°F (220°C). Toss the cubed potatoes with vegetable oil, salt, black pepper, and garlic powder on a large baking sheet. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until golden and crispy. Keep warm.
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain and rinse with cold water to stop cooking. In a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, and a pinch of salt and pepper. Add the cooled macaroni, celery, and red onion. Toss to coat. Taste and adjust seasoning. Refrigerate until ready to serve.
- Cook the burgers: In a bowl, gently mix the ground beef with salt and pepper. Form into 4 thin patties (about 1/2-inch thick). Heat a large skillet or griddle over medium-high heat. Cook the patties for 3-4 minutes per side, until they reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat). Remove and keep warm.
- Assemble the plates: For each serving, place a generous scoop of home fries and a scoop of macaroni salad side by side on a large plate. Top with a burger patty (or two hot dogs, if using). Ladle a generous amount of the hot meat sauce over the top. Sprinkle with chopped white onion and drizzle with yellow mustard and hot sauce if desired.
- Serve immediately: The Garbage Plate is meant to be eaten hot, with a fork, and often with a knife to cut the burger. Mix everything together as you eat—it’s the only way.
Tips
- Substitutions: Instead of burgers, use 8 beef hot dogs (or a mix). For a vegetarian version, use plant-based burger patties and a meatless crumble for the sauce—just adjust cooking times and check the package for safe internal temperature (usually 165°F/74°C).
- Don’t skip the macaroni salad rinse: Rinsing the cooked macaroni with cold water stops the cooking and removes excess starch, preventing a gummy salad. Make sure it’s well-drained before adding the dressing.
- Make ahead: The meat sauce and macaroni salad can be made a day ahead and refrigerated. Reheat the sauce on the stovetop, and let the macaroni salad sit at room temperature for 15 minutes before serving.
- Common mistake: Overloading the plate with too much sauce can make everything soggy. Use a ladle, not a spoon, and aim for a generous but not drowning amount.
Serving Suggestions
Serve the Garbage Plate as the main event—it’s a full meal on its own. Pair it with a cold beer (for adults of legal drinking age, drink responsibly) or a crisp soda. For a classic Rochester touch, serve with a side of pickled hot peppers or a simple green salad with a tangy vinaigrette to cut through the richness.
Variations
- Hot Dog Plate: Swap the burgers for 2 beef hot dogs per plate, grilled or boiled until heated through.
- Cheeseburger Plate: Add a slice of American cheese on top of each burger patty during the last minute of cooking.
- Chicken Finger Plate: Replace the burgers with crispy chicken tenders (cook to 165°F/74°C internal temperature).
- Breakfast Plate: For a morning twist, top the base with fried eggs (cook until yolk and white are firm) and bacon or sausage instead of burgers.
- Spicy Version: Add a tablespoon of your favorite hot sauce to the meat sauce and finish with sliced jalapeños.
Storage and Reheating
Store components separately in airtight containers in the refrigerator within 2 hours of cooking. The meat sauce, home fries, and burgers will keep for 3-4 days; the macaroni salad will keep for 3 days. Reheat the meat sauce, potatoes, and burgers in a skillet over medium heat or in the microwave until steaming hot (165°F/74°C for leftovers). The macaroni salad should be served cold; if you prefer it less cold, let it sit at room temperature for 10 minutes before serving. Do not freeze assembled plates—the textures will suffer. Freeze the meat sauce alone for up to 3 months.
Frequently Asked Questions
What is a Garbage Plate exactly? It’s a Rochester, New York, specialty invented in 1981 at Nick Tahou Hots. It consists of a base of home fries (or French fries) and macaroni salad, topped with your choice of burgers, hot dogs, or other meats, and covered in a spicy meat sauce, chopped onions, and mustard.
Can I use frozen French fries instead of homemade home fries? Yes, absolutely. Bake or air-fry frozen fries according to package directions. The texture will be slightly different but still delicious.
Is the meat sauce very spicy? The traditional version has a mild kick. This recipe uses only 1/4 teaspoon of cayenne, making it family-friendly. Increase the cayenne or add hot sauce to your plate for more heat.
Can I make this vegetarian? Yes. Use plant-based burger patties and replace the ground beef in the sauce with a meatless crumble (like Beyond Meat or Impossible). Cook according to package instructions, usually until heated through to 165°F (74°C).
What if I don’t have Worcestershire sauce? You can substitute soy sauce or tamari, but the flavor will be less complex. A splash of balsamic vinegar can also add depth.
How do I keep the home fries crispy if making ahead? Reheat them in a single layer on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, rather than microwaving, to restore crispness.
Related
- Mie Goreng Vegetarian: Easy Indonesian Fried Noodles
- Mie Goreng Stir Fry Noodle Recipe (Indonesian-Style)
- Vegetarian Mie Goreng: Easy Indonesian Fried Noodles
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).