A staple of the Fast franchise has always been the family dinners, gatherings, and get-togethers. Food and family have gone hand-in-hand and we’re cooking up (see what I did there?) some recipes to share with your family and friends while marathoning all seven Fast movies!
Super Fast Smashburger Ultimate Extreme. Also Fast.
Based on the Ramly Burger, this two-patty, egg-wrapped and sauce-drenched burger of extreme extremeness will get your midnight oil pumping — or send you into a food coma, one or the other, really. For the vegans among us, plantain patties and black bean patties are a great replacement for the ground meat, and the egg can be replaced with a generous dollop of guacamole with your toppings. The real trick of this burger is that it is extremely flattened and flash fried, so this recipe is meant for your skillet and not your grill. For store bought patties, you can also try to ‘butterfly’ patties by cutting them in half (like so) to create more fryable surface area.
- Frying pan/skillet/griddle
- Wide Spatula
- Mallet or wooden spoon
- Salt or Soy Sauce
- White Pepper
- Margarine, butter or coconut oil
- Ground beef/chicken (or vegan patty)
- 2 eggs and/or guacamole
- American cheese
- Barbeque sauce
- Sriracha sauce
- Shredded cabbage or lettuce
- Diced raw onion
- Burger buns
- For ground meat, season gently with a few dashes of soy sauce or salt and white pepper. Mix gently, and mold into small, thick patties, about half an inch thick and four inches in diameter.
- Preheat your skillet/griddle on high heat. Spread butter/margarine/coconut oil on the inside of the hamburger buns and place buttered side down on your hot skillet. Toast until just golden brown, then remove.
- Add a generous – and by generous, I mean an obscene – amount of butter/margarine/coconut oil to the skillet. When it is molten, it is time to cook the burgers – and you must move quickly. Dip your spatula in the molten goodness (so your burger won’t stick to it). Quickly place the patty on the hot skillet and squish it down with your spatula. Keeping the spatula on top of the patty, use your wooden spoon/mallet and whack the hell out of the top of the spatula, flattening the patty as much as you can. Whack it like you’re mad at it. Repeat with each patty, moving quickly – you don’t want the patty to cook for longer than sixty seconds.
- After each burger is cooked for sixty seconds (or less – use your judgement and watch for the edges to crisp), flip the patty and let it cook for another ten seconds, then quickly remove. Do not stack the patties on the buns yet (unless you are making vegan burgers, then go ahead and stack the patties.
- Add more (yes, more) butter/margarine/coconut oil to the skillet and crack the two eggs into it. Lazily mix the eggs and let them sit for about twenty to thirty seconds in the skillet. Place two patties next to each other on the cooking eggs and top each patty with American cheese. Use your spatula to cut the egg omelette between the patties and wrap each patty with the egg omelette as best you can. If the egg is still kind of gooey, that’s totally fine – preferable even. Once each patty is wrapped, stack the two patties and place on a hamburger bun.
- Top the patties with the trifecta of sauces: barbeque sauce, sriracha sauce and mayonnaise/veganaise. Vegans, add your guacamole here. Top your sauce drenched burger with shredded cabbage/lettuce and diced raw onion. Finish with the top burger bun and serve immediately. The burger is extremely messy, but worth it.
— Colleen Cox
Sandwich Crazy Tuna Sandwich
If you take to your trusty search engine you’ll find some great fun facts about The Fast and The Furious. Brian visited Mia’s sandwich shop every day and ordered a tuna sandwich to which Dom asked, “What is he? Sandwich crazy?” I like to think it’s a southern style tuna sandwich minus all the mayonnaise.
- 1 hardboiled egg
- ¼ cup yellow mustard
- 3 tablespoons relish
- 1 can of tuna fish
- 2 slices toasted wheat bread
Mix tuna, relish, and yellow mustard in small mixing bowl. Slice hardboiled egg and place on one half of toasted bread. Add tuna mixture to other half of toasted bread. Smush together. Cut in half and enjoy with a Snapple iced tea.
— Melinda B. Pierce
Fold Fast, Wrap Furious: Chicken Wraps
Letty isn’t the type to cook, but food is really important in Latin culture, so I can’t see her not picking up a couple recipes from her parents or grandparents and sharing them with Mia (who’s also Latina anyway so). Plus it’s such a quick and easy recipe, which suits their fast lifestyle, and long days chilling in the garage.
- Boneless Chicken Breast
- Bell Peppers
- Cooking Oil (I use olive)
- Onion Powder
- Garlic Powder
Oil your pan and turn the heat up on low, while the oil is heating up start cutting up your ingredients. Cut the chicken first into strips of whatever size you want. I make mine about the width of my pointer finger. I put my chicken in the pan and start seasoning it with my spices.
I keep the heat on low, and put a pan cover over it while the chicken cooks. Then I start cutting up my bell peppers. I like to use yellow and green, but whatever you have handy will work. Once cut (make sure you get those seeds!) I put them in the pan as well and let everything sautee and simmer.
I season it again, be careful with how much sazon you use. It’s a strong Spanish seasoning powder and to much can make your food way to salty. Taste as you cook.
Once the meat and peppers are done – check to make sure the peppers are soft and your meat is cooked through – I turn off the stove and break out my avocado. I pre-can my avocados, remove their green juicy innards and jar them in mason jars. Makes them last longer in my fridge and easier to just scoop out and spread on sandwiches and such.
The way I assemble my wraps is as followed: first spread avocado on the tortilla, then I fork my chicken and peppers on top, I add cheese, and roll them up. I have a sandwich press that I make them in but you can use the same oiled pan as well. Give it a couple minutes in the press to get golden brown and done!
— Desiree Rodriguez
No feast would be complete without drinks, so here are two Fast and Furious beverages to round out your meals.
When the Fast franchise was more about racing, NOS (and using it at the dramatic climax of a drag race) was the star of the show. Here’s a recipe that’s bright and refreshing, with a warm burn that will push you across the finish line:
- 1 oz bourbon
- 2 oz ginger beer
- a generous splash of cinnamon whisky
- orange zest
Pour the bourbon over ice; give it a swirl to open up the bourbon. Add the ginger beer and cinnamon whisky (splash more if you want more fire). Zest the orange with a vegetable peeler, and rub some of the oil on the edge of your glass.
Breathe out slowly–that orange flavor and cinnamon will stick with you.
— Jo Fu
Tokyo Drift Compatible
For the Tokyo Drift drink, I wanted something bright and fruity and sweet. I wanted something with flavors that zig and zag, but still had a lot of energy. I started with a mojito base, and then…
- 1 oz lime juice
- 1-2 tbs sugar
- orange slice
- 2 oz white rum
- 2 oz club soda
- splash apple (or other fruit soda)
Here’s the first tip for a great mojito: dissolve the sugar in lime juice, until it’s a sherbety sweetness that reminds you of summer. Then add the other ingredients, being sure to add the fizzy ingredients last–to keep a little bit of the bubbly feel on the tongue.