The Jew And The Carrot

The Quest for the Kosher Cheeseburger

By David Chudnow

David Chudnow

Keeping kosher my whole life has limited much of my culinary knowledge. I have this feeling sometimes, especially when I am looking up a new recipe or watching a cooking show, that I am missing something, that I have been cheated in some way. I never knew that split pea soup was supposed to have a hambone in it. Or that lasagna, as a default, is made with meat instead of vegetables. And worst of all, I have never tasted that ultimate non-kosher American delicacy, the cheeseburger.

Let me be clear: I don’t feel that I am missing out on the secret world that is bacon, nor do I have a desire to eat octopus or crocodile. But the concept of mixing milchigs with fleishigs (that is, dairy with meat) is incredibly enticing. Cheese is good; meat is good; why not mix them? I mean, other than the thousands of years of tradition, which I do my best to follow. I often joke that if I were to ever really break kashrut, it would be on turkey and Swiss, which is not even biblically treyf.

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