{"id":32345,"date":"2026-05-28T11:56:01","date_gmt":"2026-05-28T09:56:01","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=32345"},"modified":"2026-05-28T17:15:03","modified_gmt":"2026-05-28T15:15:03","slug":"smash-cheesburger-plant-based","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/smash-cheesburger-plant-based\/","title":{"rendered":"SMASH Cheeseburger"},"content":{"rendered":"
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The Green Mountain SMASH\u00a0Cheese Burger\u00a0with mixed greens, caramelized\u00a0onions\u00a0and pickled beets\u00a0<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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The smash cheeseburger reimagined:<\/h2>\n\n\n\n

crispy-seared, juicy, and completely Plant-based. With THE GREEN MOUNTAIN SMASH, two stacked patties topped with melted vegan cheese meet sweet caramelized onions, tangy mustard mayo, and a fresh herb salad. The highlight: pickled beetroot adds a bright touch of acidity and color\u2014comfort food flavor, without the meat..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

medium<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"\" <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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4<\/p>\n

THE GREEN MOUNTAIN SMASH Burger<\/p>\n <\/div>\n

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2<\/p>\n

Burger Buns<\/p>\n <\/div>\n

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300 g<\/p>\n

small yellow and\/or red beets<\/p>\n <\/div>\n

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150 ml<\/p>\n

apple juice<\/p>\n <\/div>\n

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150 ml<\/p>\n

apple cider vinegar<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

mustard seeds<\/p>\n <\/div>\n

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2<\/p>\n

medium onions<\/p>\n <\/div>\n

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1 tsp<\/p>\n

brown sugar<\/p>\n <\/div>\n

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2 tbsp<\/p>\n

vegan mayonnaise<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

coarse-grained mustard<\/p>\n <\/div>\n

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4<\/p>\n

slices of vegan cheese for melting<\/p>\n <\/div>\n

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1<\/p>\n

handful of mixed greens (e.g. rocket salad, pea shoots, watercress, parsley and chives)<\/p>\n <\/div>\n

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<\/p>\n

salt<\/p>\n <\/div>\n

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<\/p>\n

freshly ground pepper<\/p>\n <\/div>\n

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<\/p>\n

oil for frying<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Wash and peel the beets, then slice them into pieces about 5 mm thick using a knife or vegetable slicer.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Pour the apple juice into a saucepan along with the vinegar, mustard seeds and a pinch of salt. Bring the liquid to the boil. Add the chopped beets, bring to the boil briefly, then set aside. Leave to cool before using.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Peel the onions and cut them into rings. Heat a little oil in a pan over medium heat. Add the onion rings, sprinkle with a little salt, then simmer gently over low heat for about 15 minutes until they brown. Next, sprinkle with sugar and allow to caramelize slowly. Season the onions with a little pepper, arrange them on a plate and leave them to cool. Put the mayonnaise and mustard in a bowl and mix well.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Toast the burger buns one by one in a pan without oil, placing them cut-side down.<\/p>\n <\/div>\n <\/div>\n\n \n

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5.<\/strong><\/p>\n

Heat a little oil in two different pans. Place two SMASHs in each pan and smash them with the burger smashing tool or a wide kitchen spatula. If you don\u2019t have either of these items on hand, the bottom of a small pot will work just as well. Sear the SMASHs well and turn them over. Top each fried side with a slice of vegan cheese, then fry the bottom side thoroughly as well.<\/p>\n <\/div>\n

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6.<\/strong><\/p>\n

Spread the mustard and mayo mixture on the bottom half of the buns and top with the caramelized onions. Place two stacked SMASHs on top. Top with 3\u20134 slices of pickled beets, depending on your preference. Spread the mixed greens over the beets and close the bun with the second half.<\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

Tip: as burgers are simply more fun with fries, serve the SMASH Burgers with sweet potato fries and a herb dip. To make the dip, simply chop your chosen herbs (e.g. parsley, chervil, chives or sorrel) very finely and mix with a little mayonnaise and cottage cheese. Season to taste with a little lemon juice, salt and pepper.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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More recipe suggestions<\/h2>\n\n\n\n

You’ve never heard of miso zucchini before? Then maybe you haven’t heard of this either:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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medium<\/p><\/div>

Plant Cut with pumpkin pur\u00e9e and Brussels sprouts<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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medium<\/p><\/div>

PLANT CUTs with lentil salad<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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medium<\/p><\/div>

Plant Cut with avocado and grapefruit panzanella<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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our VARIETY<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":32348,"comment_status":"closed","ping_status":"closed","template":"","categories":[74],"tags":[178],"class_list":["post-32345","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-burger-en","tag-double-smash-burger"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/32345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=32345"}],"version-history":[{"count":4,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/32345\/revisions"}],"predecessor-version":[{"id":32389,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/32345\/revisions\/32389"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/32348"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=32345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=32345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=32345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}