New York · Main
Rochester Garbage Plate
- Intermediate
- 75 min
- roughly 2 of 4 for cost
Leads with a warm current of chile, an earthy, grounding base, fading in warm spice.
Ingredients
- 500g home fries, fried crisp
- 500g macaroni salad
- 4 cheeseburger patties or 4 red hots
- For the hot sauce: 450g ground beef, 1 onion grated, 2 tbsp chili powder, 1 tsp cumin, 1 tsp allspice, 1 tsp paprika, 250ml water
- Yellow mustard, chopped onion, and white bread to serve
Equipment
Grater / zester
Allergen screen
Found: gluten · mustard
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Simmer the raw ground beef in the water with the onion and spices 45 min until dark and loose; never brown it first. 45 min
- Fry the home fries until crisp and make or buy a proper mayonnaise macaroni salad.
- Cover half a plate with home fries and the other half with macaroni salad.
- Lay the burgers or hot dogs across both.
- Ladle the meat sauce over everything, then mustard and raw onion. Two slices of white bread on the side, no argument.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Zinfandel or Tempranillo
- From the Taps
- IPA or amber ale
- Zero-Proof
- Root beer, no apology
A burger is seared beef plus fat plus bread: tannic reds do the steakhouse work, and a hop-bitter IPA scrubs the griddle richness between bites.
Saved on this device and kept across visits: export from My Menu to move them.