The Garbage Plate is a legendary Rochester, New York, creation: a loaded platter of macaroni salad and home fries topped with two juicy cheeseburgers, smothered in a spicy meat sauce, and finished with chopped onions and yellow mustard. It’s messy, indulgent, and utterly satisfying—a true regional icon that turns a simple meal into a feast. This recipe breaks down the components so you can build an authentic version at home, with all the bold flavors and textures that make it so beloved.
Ingredients
- For the Meat Sauce:
- 1 lb (450 g) ground beef (80/20)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef broth
- 1 can (15 oz / 425 g) tomato sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) hot sauce (like Frank’s RedHot)
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground cumin
- Salt and black pepper to taste
- For the Macaroni Salad:
- 2 cups (200 g) elbow macaroni (dry)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 g) sugar
- 1/2 tsp (2.5 g) celery seed
- 1/4 cup (40 g) finely diced onion
- 1/4 cup (30 g) finely diced celery
- Salt and pepper to taste
- For the Home Fries:
- 4 large russet potatoes (about 2 lb / 900 g), cut into 1/2-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) paprika
- 1 tsp (5 g) garlic powder
- Salt and pepper to taste
- For the Burgers:
- 1 lb (450 g) ground beef (80/20)
- Salt and pepper
- 4 hamburger buns (or 8 slices of bread)
- 4 slices American cheese (optional)
- For Serving:
- 1/2 cup (80 g) finely chopped onion
- Yellow mustard
- Hot sauce (optional)
Instructions
- Make the meat sauce: In a large saucepan, heat the oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground beef and cook, breaking it up, until browned, about 8 minutes. Sprinkle the flour over the meat and stir for 1 minute. Pour in the beef broth, tomato sauce, Worcestershire, hot sauce, chili powder, paprika, and cumin. Bring to a simmer, then reduce heat to low and let it bubble gently for 30 minutes, stirring occasionally, until thickened. Season with salt and pepper. Keep warm.
- Make the macaroni salad: Cook the elbow macaroni in salted boiling water according to package directions until al dente. Drain and rinse with cold water to stop cooking. In a large bowl, whisk together the mayonnaise, vinegar, sugar, celery seed, onion, and celery. Add the cooled macaroni and toss to coat. Season with salt and pepper. Refrigerate until ready to serve.
- Make the home fries: Preheat the oven to 425°F (220°C). Toss the potato cubes with the oil, paprika, garlic powder, salt, and pepper on a baking sheet. Spread in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and crispy. Keep warm.
- Cook the burgers: Divide the ground beef into 4 equal portions and shape into thin patties, about 1/2-inch thick. Season both sides with salt and pepper. Heat a large skillet or griddle over medium-high heat. Cook the patties for 3–4 minutes per side, or until they reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). If using cheese, place a slice on each patty during the last minute of cooking and cover to melt. Toast the buns in the skillet until golden.
- 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. Place one burger on top of each pile. Spoon a generous amount of meat sauce over everything. Sprinkle with chopped onion and drizzle with yellow mustard. Serve immediately with extra hot sauce on the side.
Tips
- Make ahead: The meat sauce and macaroni salad can be made a day in advance. Store them separately in the refrigerator and reheat the sauce gently on the stove.
- Substitutions: For a lighter version, use ground turkey for the burgers and sauce, but note the flavor will be milder. You can also use frozen french fries instead of homemade home fries—just bake them according to package directions.
- Common mistake: Don’t overcook the macaroni—it should be firm to the bite because the dressing will soften it further. Also, be generous with the meat sauce; it’s the glue that holds the plate together.
- Spice level: Adjust the hot sauce in the meat sauce to your preference. The traditional version has a mild kick, but you can add more or serve extra hot sauce on the side.
Serving Suggestions
Serve the Garbage Plate as a hearty main dish, ideally with a cold beer or a fizzy soda. It’s a meal in itself, but you can add a simple green salad with a tangy vinaigrette to cut through the richness. For a true Rochester experience, enjoy it on a paper plate with a fork—no knife needed, as everything is meant to be mixed together as you eat.
Variations
- Cheeseburger Plate: Use two smaller patties per plate instead of one large one, and double the cheese.
- Hot Dog Plate: Swap the burgers for two grilled or boiled hot dogs per serving, sliced lengthwise and placed on top of the salads.
- Chicken Finger Plate: Top with crispy chicken tenders instead of burgers, and use a white sauce (like a ranch or blue cheese) in addition to the meat sauce.
- Vegetarian Plate: Use plant-based burger patties and a meatless crumble in the sauce; add a can of drained black beans to the sauce for extra protein.
Storage and Reheating
Store each component separately in airtight containers in the refrigerator for up to 3 days. The macaroni salad will keep for 3 days. The meat sauce and burgers can be refrigerated for 3–4 days. To reheat, warm the meat sauce and burgers in a skillet over medium heat until steaming, and reheat the home fries in a 400°F (200°C) oven for 5–7 minutes. The macaroni salad is best served cold; if you prefer it warm, microwave it briefly, but note the texture will change. For best quality, assemble plates fresh rather than reheating the whole assembled plate.
Frequently Asked Questions
What is a Garbage Plate? It’s a Rochester, New York, specialty consisting of a base of macaroni salad and home fries, topped with cheeseburgers or hot dogs, and smothered in a spicy meat sauce, onions, and mustard. The name comes from the “everything but the kitchen sink� approach.
Can I use canned chili instead of making the meat sauce? Yes, you can substitute 2 cups of your favorite canned chili for the homemade sauce. It won’t have the same tangy, spicy profile, but it will still be tasty. To mimic the original, add a splash of vinegar and hot sauce to the chili.
What kind of hot sauce is best? A vinegary, cayenne-based hot sauce like Frank’s RedHot or Crystal works best. Avoid thick, sweet sauces like ketchup-based ones.
Can I make this gluten-free? Yes, use gluten-free elbow macaroni, gluten-free flour for the sauce (or cornstarch slurry), and gluten-free buns. Check that your Worcestershire sauce is gluten-free, as some brands contain malt vinegar.
How do I keep the home fries crispy? Don’t overcrowd the baking sheet, and flip them halfway through roasting. Also, make sure the potatoes are thoroughly dried after washing—moisture makes them steam instead of crisp.
Is this dish very spicy? The traditional version has a mild to moderate heat from the hot sauce and chili powder. If you’re sensitive, reduce the hot sauce to 1 teaspoon and omit the cayenne. You can always add more at the table.
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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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