Family-friendly summer recipes from chef David Nayfeld: Cheeseburgers, fried chicken and more

Chef David Nayfeld joined "Good Morning America" on Tuesday to share some recipes from his cookbook, "Dad, What's for Dinner? Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep Your Kids Well Fed."

From classic cheeseburgers to comfort-food favorites and a seasonal dessert, check out Nayfeld's full recipes below, designed for home cooks and families alike.

Homemade Cheeseburgers

Yield: Serves 4

Time: 30 to 45 minutes

Ingredients
2 pounds ground beef (80/20)
1/4 cup Dijon mustard
1 cup mayonnaise
2 thin slices red onion, cut crosswise, rings separated
4 slices heirloom tomato, each about 1/2 inch thick (optional, in season)
8 slices sharp cheddar cheese
1 head iceberg lettuce, torn into small wedges
2 dill pickles, very thinly sliced
Coarse sea salt
Freshly ground black pepper
3 1/2 tablespoons unsalted butter, plus more if needed
4 burger buns, split
Kosher salt

Directions

Remove the meat from the refrigerator at least 30 minutes before cooking.

Preheat the oven to 375 F.

Divide the meat into four equal portions and throw each portion forcefully onto a cutting board several times until the meat becomes tacky. Form into round patties about 5 inches wide and no thicker than 1/2 inch, then set aside at room temperature.

In a small bowl, whisk together the mustard and mayonnaise to make a Dijonnaise.

Arrange the onion, cheese, tomatoes, lettuce, and pickles on separate plates, and season the tomatoes with sea salt and black pepper.

In a large saute pan, melt the butter over medium-high heat and toast the buns cut-side down until golden, adding more butter if needed. Remove and set aside.

Season the patties generously with kosher salt and black pepper on both sides, pressing the seasoning into the meat.

Spread Dijonnaise on both sides of the buns, layer pickles on the bottom bun, then add tomatoes and onion.

Wipe out the pan, heat over high, melt 2 tablespoons butter, and cook the patties without moving them, pressing firmly once to ensure even cooking.

After about 2 1/2 minutes, press once more, cook briefly, flip, add cheese, and cook until melted.

Transfer patties to a sheet pan and finish in the oven for about 1 1/2 minutes.

Assemble with lettuce, top buns, press gently, and serve immediately.

'Jew-ish' Fried Chicken

Yield: Serves 4

Time: 30 minutes active, plus marinating time

Ingredients

For the marinated chicken:
1 whole chicken, about 3 to 3 1/2 pounds
1 cup buttermilk
2 tablespoons kosher salt
1 tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon ground cumin
1 teaspoon coarsely ground black pepper

For the breading:
3/4 cup all-purpose or whole wheat flour
3/4 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
3 pieces matzo, finely crumbled

For cooking the chicken:
24 ounces rendered chicken fat (schmaltz)

To finish:
Kosher salt, optional
Hot sauce, for serving
Honey, for serving

Directions

Break the chicken down into thighs, drumsticks, wings, and halved breasts.

Mix the buttermilk, salt, paprika, garlic powder, onion powder, cumin, and pepper, then coat the chicken thoroughly.

Transfer to a freezer bag, remove excess air, seal, and refrigerate at least 6 hours and up to 24 hours.

Bring the chicken to room temperature for about 1 hour before cooking.

Preheat the oven to 350 F.

Mix all breading ingredients in a shallow dish until evenly combined.

Dredge each piece of chicken thoroughly and place on a wire rack.

Heat schmaltz in a large pot to 325 F, ensuring the fat fully submerges the chicken.

Fry chicken in batches until golden brown, about 4 to 5 minutes per side, then transfer to a rack.

Finish cooking in the oven until breasts reach 160 F to 170 F and legs exceed 170 F.

Rest for 5 minutes, season if needed, and serve with hot sauce and honey.

Buttermilk Cornbread

Yield: Serves 4

Time: 30 minutes

Ingredients
1 tablespoon unsalted butter, softened, for the pan
14 1/2 ounces unsalted butter
1 1/2 cups coarsely ground cornmeal
1 1/2 cups all-purpose or whole wheat flour
1/2 cup packed brown sugar
1 tablespoon kosher salt
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 cup buttermilk
1 container sour cream, 16 ounces
4 large eggs

Directions

Preheat the oven to 425 F and grease a 9-by-13-inch baking dish.

Brown the butter over medium heat until nutty and golden, then cool.

Whisk together the dry ingredients in a large bowl.

Whisk buttermilk, sour cream, eggs, and 1 cup of the brown butter in another bowl.

Combine wet and dry ingredients gently until just mixed.

Pour into the prepared pan and bake 20 to 25 minutes until set.

Brush with remaining brown butter, slice, and serve with butter and honey.

Strawberry Rhubarb Cake

Yield: One 13-by-9-inch cake

Time: About 1 hour, 30 minutes

Ingredients

For the fruit filling:
2 pounds strawberries, hulled and quartered
1 1/2 pounds rhubarb, sliced
3/4 cup granulated sugar
1/2 cup all-purpose flour

For the topping:
12 tablespoons unsalted butter, melted
1/2 cup brown sugar
3/4 teaspoon vanilla extract
Pinch kosher salt
1 3/4 cups all-purpose flour
1 tablespoon cornstarch, optional

For the cake batter:
Unsalted butter, for the pan
12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1 1/4 cups sour cream
Zest of 1 lemon
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt

Directions

Mix the fruit filling ingredients and set aside.

Combine topping ingredients until crumbly and set aside.

Preheat the oven to 350 F and butter a 13-by-9-inch pan.

Beat butter and sugar until fluffy, then add eggs, sour cream, zest and vanilla.

Mix dry ingredients separately, then fold into the batter.

Spread batter in the pan, top with fruit and crumble.

Bake about 1 hour and 10 minutes until set, then cool before slicing.

Reprinted with permission from "DAD, WHAT'S FOR DINNER?" © 2025 by David Nayfeld. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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