Joanna Gaines Shared the Easiest Summer Dinner Menu

Summer means longer days and more time to cook an extraordinary meal, whether it be weekend brunch or a dinner prepped on the grill. Luckily for us, Joanna Gaines just shared her ideal seasonal menus, including classic and comforting dishes we want to make ASAP.

“The dishes themselves sit in that sweet spot between nostalgia and spontaneity—an ode to kids returning home for the summer, hungry for familiarity, and kids still growing, still in need of surprise,” Gaines wrote about her recipe collection published in the summer 2025 edition of the Magnolia Journal. “For all the summer I know we’ll experience out there, I’m also grateful for the meals in here—huddled around our island, our table. The meals that make for moments to just be still.”

After drooling over the recipes spotlighted in the magazine and on the Magnolia Blog, we noticed that the Gaines family’s perfect summer dinner menu is actually pretty simple. Smash burgers, french fries and Corn on the Cob with Charred Jalapeño Butter is a peak seasonal trio.

“This is our oldest son’s favorite meal—and always the first dinner he requests when he’s home from college,” Joanna said. 

The best part? We have the recipes! Make these deliciously simple recipes below, and check out the new Magnolia Journal for breakfast and lunch spreads you’ll be dreaming about.

Smash Burgers

Prep: 15 minutes

Cook: 30 minutes

Makes: 8 burgers

• 3 lb. ground beef (80% lean)
• 3 tbsp. grated white onion
• 3 tbsp. Worcestershire sauce
• 3 tbsp. ketchup
• ¾ tsp. freshly cracked black pepper
• ¾ tsp. kosher salt
• Vegetable oil, for greasing
• 2 onions, thinly sliced (optional)
• 2 fresh poblano chiles, sliced (optional)
• 16 slices American cheese
• 8 tsp. mayonnaise
• 8 brioche burger buns
• 8 lettuce leaves
• 8 thick tomato slices
• Smash Sauce (recipe below)

1. Place ground beef, grated onion, Worcestershire sauce, ketchup, black pepper, and salt in a large bowl; use your hands to mix until combined. Divide mixture into 16 equal portions, then roll into balls.

2. Heat a griddle to 375°F or a cast-iron skillet over medium-high and brush it with oil. Place a ball of meat on the hot griddle, then quickly and carefully place a piece of parchment paper directly on top of the meat. Using a burger press or the bottom of a saucepan, press the ball firmly onto the griddle to create a patty. Continue adding balls and pressing patties until griddle is full. (If using, add sliced onions and poblano chiles to the griddle as the burgers cook, stirring the vegetables frequently, four to five minutes or until golden brown and tender.)

3. Cook patties for two minutes. Flip and top each patty with a slice of cheese. Cook for two minutes more or until patties are done and cheese is melted. Repeat until all the patties have been cooked.

4. Spread ½ tsp. of the mayonnaise on each cut side of buns. Place buns cut sides down on griddle; cook two to three minutes or until toasted.

5. To assemble each burger: Generously spread Smash Sauce over cut sides of a bun. Stack two meat patties on the bottom half of the bun. Top with a portion of cooked onions and poblano chiles (if using) then a lettuce leaf and a tomato slice. Add the top half of the bun.

Smash Sauce

1. Stir together 1 cup ketchup, 2 tbsp. mayonnaise, 2 tbsp. dill relish, 1 tbsp. yellow mustard, 1 tbsp. sliced green onions, ½ tsp. freshly cracked black pepper, and ¼ tsp. kosher salt in a small bowl until well combined. Store in an airtight container in the refrigerator for up to 5 days.

Crinkle Fries

Prep: 10 minutes

Soak: 2 hours

Cook: 30 minutes

Stand: 15 minutes

Makes: 8 servings

• ½ cup kosher salt, plus more for seasoning
• 6 large russet potatoes, peeled
• 1 gallon peanut oil, for frying
• Freshly ground black pepper, for seasoning
• Seasoned salt, for seasoning (optional)
• Chopped fresh parsley or freshly grated Parmesan cheese, for sprinkling (optional)

1. Fill two very large bowls with cold water. Add ½ cup salt to one of the bowls.

2 . Cut the potatoes into your desired fry shape using a crinkle-cut chopper, adding them to the unsalted water as you go. Agitate the potatoes with your fingers to remove the starch. Transfer the potatoes to the bowl of salted water. Let the potatoes soak in the refrigerator for at least two hours or as long as overnight.

3. Set a wire rack inside a large rimmed baking sheet. Heat the peanut oil in a large Dutch oven to 325°F. Drain potatoes well and pat them completely dry.

4. Working in batches, fry the potatoes about five minutes or until a light golden color. The temperature of the oil will drop as you add the fries, so adjust heat as needed to maintain oil temperature at 325°F. Use a slotted spoon or spider strainer to transfer fries to the prepared baking sheet; let stand for 15 minutes.

5. Increase oil temperature to 400°F. Working in batches, fry potatoes again until crisp and golden. Transfer the fries to a platter. Season hot fries with salt, pepper and seasoned salt (if using).

6. Garnish with parsley or Parmesan (if using) and serve immediately.

Corn on the Cob with Charred Jalapeño Butter

Prep: 5 minutes

Cook: 6 minutes

Makes: 8 servings

• 3 cloves garlic, charred
• ¼ of a fresh jalapeño, charred
• ½ cup (1 stick) unsalted butter
• ½ tsp. garlic salt
• 8 ears sweet corn, shucked
• Flaky salt

1. For charred jalapeño butter, combine charred garlic and jalapeño in a mini food processor; process until a paste forms. Add butter and garlic salt; process until whipped and combined.

2. Grill corn over medium heat until it reaches the desired char and color. Spread corn with whipped butter and sprinkle with flaky salt. Serve immediately.

TO STORE: Store charred jalapeño butter in an airtight container in the refrigerator for up to 4 days. If using chilled butter, heat it in the microwave in 10-second intervals to slightly soften it.