The Garbage Plate Burger Version Recipes

THE GARBAGE PLATE (BURGER VERSION)

The Garbage Plate (Burger Version) image

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 Tahou's 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.org and search garbage plate. (I put the direct link on here before but it messed up the rest of the recipe for some reason, so youre gonna have to do it the hard way lol) Also times are approx. if you make your own sauce or not. Also to speed things up I use Recipe #226112 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??

Provided by anme7039

Categories Potato

Time 1h30m

Yield 1 garbage plate, 1 serving(s)

Number Of Ingredients 32

Ingredients

1 -1 1/2 cup cooked macaroni
1/4 cup mayonnaise
2 tablespoons diced celery
1 tablespoon chopped carrot
1/4 teaspoon salt
1/4 teaspoon pepper
1 large potato, baked and cubed
1 tablespoon butter
2 hamburger patties
2 slices cheese
mustard
horseradish
ketchup
hot chili sauce (OR SPECIAL SAUCE)
3 slices Italian bread
chopped onion (optional)
refried beans (optional)
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
1 lb ground beef
1 cup water
12 ounces tomato paste
1/2 tablespoon brown sugar
1 teaspoon ground black pepper
3/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon powdered clove

Steps:

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.

Nutrition Facts : Calories 2791.8, Fat 137.9, SaturatedFat 57.3, Cholesterol 411.7, Sodium 5365.1, Carbohydrate 267.5, Fiber 49.6, Sugar 59.9, Protein 148.3

BURGER PLATE

Burger Plate image

Inspired by German Hamburg steak and other patties of the world, including Danish frikadeller, Japanese hambagu and Korean hambak steak, this lunch-counter meal of ground beef is seasoned with Worcestershire sauce, nutmeg and grated onion. The rest is mere assembly, arraying fresh, crunchy accoutrements to accompany the tender burgers: Tomatoes lend juiciness, dill pickles provide zing and sweet raw onions cut through the richness of the meat. Though you could sandwich all of these ingredients between two slices of toasted bread, eating them as a casual plate lunch lets you appreciate each part separately. If you'd like, replace the ground beef with a plant-based ground meat substitute.

Provided by Eric Kim

Categories dinner, lunch, burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 small Vidalia or yellow onion, peeled and trimmed
1 pound lean ground beef (90/10) or plant-based ground meat
1/4 cup panko bread crumbs
4 teaspoons Worcestershire sauce
4 teaspoons ketchup, plus more for serving
2 teaspoons dark brown sugar
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
Neutral oil, such as vegetable or canola oil, or light olive oil
4 slices American cheese or sharp Cheddar (optional)
1 pound Campari, cocktail or other small tomatoes, halved or cut into wedges if large
4 dill pickle spears, halved
4 thick slices chewy white bread, such as sourdough, toasted and halved
Yellow or Dijon mustard, for serving

Steps:

Using a Microplane or other fine grater, finely grate about 1 tablespoon of the onion from the root end into a large bowl and set aside. Slice the remainder of the onion crosswise into 1/2-inch-thick rings, add to a separate small bowl and fill with cold tap water. Soak the onion rings in the refrigerator to mellow out.
To the bowl with the grated onion, add the ground beef, panko, Worcestershire sauce, ketchup, brown sugar and nutmeg. Season with the salt and pepper. Form the beef into 4 patties (about 1-inch thick).
Heat a large skillet over medium. Add enough oil to lightly coat the bottom of the pan and wait until it's shimmery. Carefully add the patties to the pan and cook until browned and caramelized, 2 to 3 minutes per side.
Remove the pan from the heat, top each patty with a slice of cheese and cover the pan until the cheese is melted and the hamburgers are no longer pink on the insides, 1 to 2 minutes.
To serve, evenly divide the cheese-topped patties, the tomatoes, pickles and bread among 4 plates. Drain the onions and add to the plates, along with a squirt each of ketchup and mustard. Eat with a knife and fork or, if you'd like, sandwiched between the bread.

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