Garbage Plate

Name: Garbage Plate
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 serving
Cuisine: American
Ingredients: 200 g Floury potato; 2 tsp Sunflower oil; 40 g Elbow macaroni; 1 tbsp Mayonnaise; 1 tsp Cider vinegar; 0.25 tsp Caster sugar; 80 g Beef mince; 100 g Beef mince; 50 g Onion; 1 Garlic clove; 1 tsp Chilli powder; 0.5 tsp Ground cumin; 0.5 tsp Sweet paprika; 0.25 tsp Ground cinnamon; 0.25 tsp Ground allspice; 150 ml Water; 0.25 tsp Cayenne pepper; 1 slice American burger cheese; 2 tsp Tomato ketchup; 1 tbsp American yellow mustard; 1 slice White bread; Salt and black pepper

Rochester's late-night classic: a split base of macaroni salad and home fries, a cheeseburger patty on top, all buried under spiced Rochester meat hot sauce with mustard and raw onion, and a slice of white bread on the side.

Lunch & dinner Snacks 25g+ protein 8g+ fibre

60 min15 prep · 45 cookMedium1009 kcalper serving

Method

Bring a small pan of salted water to the boil and cook 40 g of elbow macaroni for 8-9 minutes until soft, a shade past al dente. Drain, rinse under cold water until completely cool, then shake dry and toss with 1 tbsp of mayonnaise, 1 tsp of cider vinegar, 0.25 tsp of caster sugar and a good pinch of salt and pepper. Cover and refrigerate — the salad must go on the plate cold.
Make the meat hot sauce: put 80 g of beef mince into a small saucepan with 150 ml of cold water and mash hard with a fork or whisk before any heat goes under it, until the meat is a smooth slurry with no lumps at all — this fine texture is what makes it a Rochester hot sauce rather than a chilli.
Stir in 20 g of the chopped onion, 1 grated garlic clove, 1 tsp chilli powder, 0.5 tsp ground cumin, 0.5 tsp sweet paprika, 0.25 tsp ground cinnamon, 0.25 tsp ground allspice, 0.25 tsp cayenne and 2 tsp of ketchup. Bring to a bare simmer over a low heat and cook uncovered for 35 minutes, stirring now and then, until it is thick, dark and loose enough to ladle. Season with salt and keep warm.