Rochester Garbage Plate Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Six servings. Classic Rochester garbage plate with twists. Home fries take on a crisp shell, swapped elbow macaroni for fusilli. Burgers grilled to a juicy medium, cheese melts just right. Raw onion brings that bite. Tangy hot sauce spread generous. Buttered rye instead of plain white bread for that extra aroma. Prep around 43 minutes, grill timing adjusted, tactile cues emphasized. The secret is in buildup and layering flavors and textures. Simple ingredients, chaotic combination, loud, messy, satisfying—everything a Garbage Plate gotta be.
Prep:
43 min
Cook:
15 min
Total:
58 min
Servings:
6 servings
#American cuisine
#Rochester style
#comfort food
#home fries
#cheeseburgers
#macaroni salad
Rochester Garbage Plate—a glorious mess I didn’t get right first few tries. Too soggy, too bland, too neat. Learned it’s all about textures clashing; crunchy fried potatoes against cold creamy pasta salad and meaty, cheesy burgers. Raw onions punch through fatty richness, and the hot sauce? Must be bold, tangy, smoky. Swapping elbow macaroni for fusilli gave me more bite, more sauce clinging to spirals. Rye bread toasted with butter replaced plain white bread—suddenly aroma leaps. Grill timing adjusted; less time but watching visual cues ensures medium with juice and crust. Each element cooks separately; assembly is improvisation—pile it high, drizzle liberally, eat with gusto.
Ingredients
- 3 pounds russet potatoes cut into 3/4 inch chunks for home fries
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil or clarified butter for frying
- 3 cups cooked fusilli pasta chilled
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt as substitute for mayo
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- Salt and white pepper
- 1 1/2 pounds ground chuck beef 80/20 blend
- 6 slices sharp cheddar cheese instead of American
- 1 teaspoon Worcestershire sauce
- 1 small onion finely chopped for burger mix
- Salt and pepper
- 1 cup chopped raw red onions for topping
- 1 cup Rochester hot sauce or a mixture of hot sauce plus barbecue sauce to add smoky sweetness
- 6 slices buttered rye bread replacing white bread
- Optional: pickled jalapeños or banana peppers for added bite
About the ingredients
Russet potatoes are king for home fries; starch level holds crisp much better than waxy types. Dry them thoroughly before frying or you’ll steam, not crisp. Smoked paprika and garlic powder add layers beyond salt—don’t skip or powder won’t stick. Fusilli swapped for elbow pasta for more texture and sauce hold. Mayonnaise often too rich; blend with Greek yogurt for tang and lighter mouthfeel. Beef chuck at 80/20 fat ratio builds juicy burgers; extra fat means more flare-ups, watch grill heat closely. Sharp cheddar bites differently than American—adds deeper flavor notes. Raw onions chopped finely but chunky enough prevent overpowering. Hot sauce can vary; Rochester mix usually spicy with sweet undertones—blend in your own smoky barbecue if bland. Rye bread toasted in butter amps aroma; perfect foil for richness. Jalapeños optional but worth considering for brightness.
Method
Home Fries
- Dry potato chunks thoroughly with a towel. Toss with vegetable oil, smoked paprika, garlic powder, salt, and pepper. Heat a large cast iron skillet on medium-high until a drop of water sizzles evaporate instantly. Add potatoes in a single layer; no overcrowding. Resist stirring first 5 minutes to let crust form. Flip with a spatula, smell nutty roasted aroma; cook another 7 minutes uncovered till golden crust, tender inside but firm. Test with fork for soft edges but integrity intact. Adjust heat if burning occurs. Remove, keep warm.
Macaroni Salad
- Mix mayo, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, white pepper in large bowl until smooth. Toss fusilli with dressing while cold. Chill 10 minutes for flavors to unite. Texture firmer than elbow pasta; holds dressing without soggy mush. Taste for tang balance. Too thick? Splash water or milk.
Burgers
- Mix ground beef, Worcestershire, chopped onion, salt, and pepper lightly, do not overwork; loosely packed patties seal juices. Form 6 patties about 1/2 inch thick so they don’t dry out. Fire up grill to medium-high, around 400°F if you own a thermometer. Lay patties down; listen to loud grill hiss—juices searing in. After 4 1/2 minutes, peek for clear crust edges, juices pooling on top but raw center. Flip carefully once with wide spatula to keep shape. Grill 4 1/2 more minutes for medium doneness, look for a slight pink center, springs back on touch. Add cheddar slices in last 45 seconds, cover grill to melt smoothly. Remove promptly to avoid carryover cooking toughening meat.
Assembly
- On each plate, heap a generous mound of home fries on one side. Opposite, scoop a large helping of macaroni salad cold and creamy. Nestle 1-2 burgers near fries, letting cheese meld slightly with potato heat. Scatter sharp raw red onions liberally on top. Drizzle Rochester hot sauce or a smoky spicy blend until it sizzles on hot burger edges. Add pickled jalapeños if you want the kick. Place buttered rye bread slice aside, aroma of toasted rye rounding out heavy plate. Serve immediately; fork dives into crispy, creamy, fiery mash-up. Chaos that somehow works.
Cleanup and Tips
- If burger juices drip flare up, move patties to cooler grill spot. Home fries can prep ahead; re-crisp in hot pan or broiler to restore crunch. If hot sauce too fierce, add cream or sour cream dollop to mellow heat. Forgot bread? Toast bagels or English muffin halves for chew and crunch contrast. Raw onions should be chopped fine enough to spread evenly but chunky enough for bite contrast.
Final Notes
- Hear sizzle, smell caramelizing crusts, feel sticky sauces over sharp cheddar blur. That’s when it’s Garbage Plate time.
Cooking tips
Separate preparation lines keep flavors clean. Home fries need patience—no stirring at start, let crust form; sizzle sounds fade to signal near readiness. Macaroni salad chilling melds dressing evenly; fusilli holds texture better, don’t overcook pasta or salad turns slushy. Burgers form gently; overworking makes tough slabs. Grill hotter than usual but flip early enough to seal juices; watch for juices pooling before flipping as doneness cue. Adding cheese last minute with grill cover melts it evenly without drying meat out. Assembly is visual and tactile; generous scoops, layering hot and cold. Toasting bread separately, buttering hot but not burnt adds that comforting note. Keep hot sauce handy; too little makes plate boring, too much overpowers. Optional peppers add welcome contrast. Look, taste, smell throughout—garbage plate is balanced chaos.
Chef's notes
- 💡 Dry those russets well. Moisture kills crisp, steam beats fry every time. Toss with oil and paprika before skillet hits heat. Wait for water sizzle test—instant evaporation means pan ready. No flipping early; crust takes time. Smell deep roasting notes, that’s your guide. If potatoes smoke or blacken, dial back heat. Keep fries single layer; crowding steals crisp.
- 💡 Macaroni salad with fusilli works because shape holds dressing without mush. Mix mayo with Greek yogurt to cut richness. Vinegar, mustard, sugar add tang, balance. Chill for flavor melding. If dressing thick, thin with splash water or milk. Cold salad contrasts hot fries, textural balance key. Taste often; pasta undercooked becomes mush, overdone sags under dressing weight.
- 💡 Ground chuck 80/20 is juicy gold, but flare-ups happen. Mix gently—avoid dense patties; loosely packed seals juices better. Grill medium-high, listen for loud hiss as meat hits grate. Timing crucial: 4½ minutes each side. Look for juices pooling top. Flip once, wide spatula to keep shape. Add cheddar last 45 seconds, cover grill close to melt without drying meat.
- 💡 Assemble with intention. Heap crisp fries on one side, cold creamy fusilli opposite. Nestle burger near fries so cheese melts slightly from heat—warming but not melting fully firm. Scatter chopped raw onions lavishly; sharp bites cut richness. Drizzle red-hot Rochester sauce until sizzle hits hot burger edges—listen, watch bubbles. Add pickled peppers for extra acid and crunch. Rye toasted with butter rounds flavor, aroma adds dimension amid chaos.
- 💡 Keep cleanup in mind while cooking. If flare-ups start, move patties to cooler grill section—prevent burnt edges. Fries can be prepped ahead, re-crisp in hot pan or broiler before serving. Hot sauce too strong? Add a dollop sour cream to tame heat without losing flavor. Forgot rye? Toast bagel halves or English muffin for chew contrast. Onions finely chopped but chunky enough—spread evenly but punch remains.
Common questions
How to get fries crispy?
Dry potatoes completely before frying. Use high heat skillet; water sizzle test. No overcrowding. Resist flipping too soon. Smell roasted aromas. Adjust heat if smoking or burning. Double crisp by reheating if needed.
Can I swap pasta type?
Fusilli holds dressing better than elbow. Need bite and texture. Elbows go mushy fast, fusilli shape traps sauce. If no fusilli, rigatoni or penne work. Cook al dente, chill properly. Dress cold to avoid sogginess.
What if burgers flare up grilling?
Shift patties away from flames. Use 80/20 beef but monitor fat drips. Keep grill medium-high but not blazing. Flip with wide spatula once juices form. Cover with lid when melting cheese. Rest burgers briefly after grill.
Can leftovers store well?
Fries lose crisp quickly; reheat in pan or broiler for crunch. Pasta salad holds fridge chill 2-3 days but dress after leftovers thaw to prevent sogginess. Burgers wrap tight, fridge 1-2 days. Not great reheated but workable with careful warming.
