The Garbage Plate (Burger Version)
If you are from the Rochester area that phrase would make your mouth water. This is any drunk college kids best friend. It is a mixture of meat, carbs, and more carbs piled onto a foam container found in Nick Tahous and hots food joints all over the Rochester area. For about 6 bucks (including tip) you get this plate plus a soda, not too shabby. They have a veggie version, fish, and my favorite--the white hot version. When I left the Rochester to go to school the first thing I would do when I came home was got to a hots and order a garbage plate. Also dont expect to finish this unless you are drunk. For more info on this delicious dish go to wikipedia and search garbage plate. Also times are approx if you make your own sauce or not. Also to speed things up I use Recipe for the potatoes. This recipe is scaled to one, but it can really feed at least four people.... but whats the fun in sharing a garbage plate?
If you are from the Rochester area that phrase would make your mouth water. This is any drunk college kids best friend. It is a mixture of meat, carbs, and more carbs piled onto a foam container found in Nick Tahous and hots food joints all over the Rochester area. For about 6 bucks (including tip) you get this plate plus a soda, not too shabby. They have a veggie version, fish, and my favorite--the white hot version. When I left the Rochester to go to school the first thing I would do when I came home was got to a hots and order a garbage plate. Also dont expect to finish this unless you are drunk. For more info on this delicious dish go to wikipedia and search garbage plate. Also times are approx if you make your own sauce or not. Also to speed things up I use Recipe for the potatoes. This recipe is scaled to one, but it can really feed at least four people.... but whats the fun in sharing a garbage plate?
- 1/4 teaspoon salt
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1 cup water
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon oil
- 1/4 teaspoon cinnamon
- 1 medium onion chopped
- 1 lb ground beef
- refried beans (optional)
- 1/2 teaspoon allspice
- ketchup
- 3/4 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 2 slices cheese
- mustard
- horseradish
- 12 ounces tomato paste
- 1 -1 1/2 cup cooked macaroni
- 2 tablespoons diced celery
- 1 tablespoon chopped carrot
- 1 large potato baked and cubed
- 2 hamburger patties
- hot chili sauce (or special sauce)
- 3 slices italian bread
- chopped onion (optional)
- 1/2 tablespoon brown sugar
- 1/2 teaspoon powdered clove
- Carbohydrate 216.333293776953 g
- Cholesterol 419.480936630833 mg
- Fat 178.4885463727 g
- Fiber 30.9923887790545 g
- Protein 132.135667089407 g
- Saturated Fat 57.3009212692647 g
- Serving Size 1 1 garbage plate, 1 serving(s) (1891g)
- Sodium 2233.91678331579 mg
- Sugar 185.340904997899 g
- Trans Fat 32.0344291747612 g
- Calories 2942 calories
Step-by-step
- TO MAKE SPECIAL SAUCE: In large skillet fry chopped onion and garlic in oil until soft.
- Add meat, stirring constantly with fork to keep its texture fine.
- Once meat is cooked add water and tomato paste, cook for 10 minutes.
- Then add sugar and spices. Cook 30 minutes, adding water if needed.
- ASSEMBLY: Mix together the noodles, mayo, celery, seasoning, and carrots and place into a large square foam container (or plate, but not as authentic).
- Fry potatoes in butter until very crispy then put next to mac salad on plate.
- Place OPTIONAL beans of plate if needed.
- Cook hamburger until well done and top with sliced cheese.
- Then place burgers ON TOP of the mac salad and home fries.
- Mix together about equal parts mustard and horseradish and pour on top of burgers and top with optional onions.
- Pour hot sauce or VERY LARGE spoonfuls of special sauce and a HUGE glob of ketchup over burgers (some like to stir everything together so its one huge mess).
- Eat with plastic fork, or just use the bread as a spoon and try not to pass out. This should take about an hour to finish. YUM, every drunk college kids dream food.
My Rochester Garbage Plate Adventure: A Culinary Journey
The Garbage Plate. Just the name conjures up images of messy deliciousness, a culinary rollercoaster that leaves you simultaneously satisfied and slightly bewildered. For those unfamiliar, it's a Rochester, New York institution, a legendary dish that defies easy categorization. Think of it as a hearty, savory, and utterly carb-loaded symphony of flavors and textures, all piled high in a foam container – a true testament to the city's unique culinary spirit.
My first encounter with this masterpiece was during a college visit to Rochester. A friend, a seasoned veteran of countless Garbage Plate conquests, ordered one for us to share. Skeptical at first, I was soon won over. The sheer volume of food was astounding – a mountain of home fries, a generous helping of macaroni salad, a juicy hamburger patty, and a mysterious, yet incredibly flavorful, special sauce. The experience wasn't just about the taste; it was a shared experience, a rite of passage, a messy, joyful celebration of culinary excess. It was unlike anything I had ever tasted before.
The Garbage Plate is more than just a meal; it's a social phenomenon. It's the quintessential late-night fuel for college students, a post-concert feast for music lovers, and a satisfying reward after a long day's work. The best part? The price is remarkably affordable, offering a considerable amount of food for your money. This affordability, coupled with its rich flavors and abundant portions, has secured its place as a beloved staple in the Rochester community and beyond.
Over the years, I’ve experimented with different variations of the Garbage Plate, trying out the veggie option and exploring the various meats. Each version offers a slightly different experience, but the core elements remain the same: the delightful contrast of textures, the satisfying mix of sweet and savory, and the sheer abundance of food. The homemade version I've included in this recipe is an attempt to recreate the magic of that first bite, to share a little piece of Rochester with the world, one deliciously messy plate at a time.
The beauty of the Garbage Plate lies in its adaptability. The key is to use fresh ingredients and to not be afraid to experiment with the sauce – it’s the heart and soul of the dish. Whether you choose to replicate the classic hot sauce base or try your own concoction, the most crucial element is to embrace the chaos. Don't worry about being neat or precise. This is a dish best enjoyed with gusto, with a hearty appetite, and with the understanding that some things in life are best experienced with a little bit of mess.
And that is exactly what makes this Garbage Plate recipe so special. It’s not just a set of instructions; it’s an invitation to a culinary experience – a messy, delightful exploration of flavors and textures, a journey into the heart of Rochester’s unique and cherished culinary tradition. It’s an experience I hope everyone will have the pleasure of trying. So gather your friends, clear your plates, and prepare for a culinary adventure that’s as unforgettable as it is utterly delicious.
So, next time you find yourself in Rochester, New York, or if you simply crave an adventure in culinary chaos, look no further than the legendary Garbage Plate. It’s a dish that’s more than just food; it's a feeling, an experience, a celebration of all things delicious and messy. And yes, you might need a nap afterwards.
