{"id":32361,"date":"2026-05-28T11:57:06","date_gmt":"2026-05-28T09:57:06","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=32361"},"modified":"2026-05-28T11:57:08","modified_gmt":"2026-05-28T09:57:08","slug":"double-smash-burger-plant-based","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/double-smash-burger-plant-based\/","title":{"rendered":"Double SMASH burger"},"content":{"rendered":"
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The Green Mountain Double SMASH Burger with pickled onions and cheese\u00a0\u00a0<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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For everyone who likes it extra juicy and extra crunchy: <\/h2>\n\n\n\n

two stacked THE GREEN MOUNTAIN SMASH patties with melted vegan cheese meet bright pink beetroot-pickled onions and fresh tomato slices. Two sauces top it off\u2014cocktail sauce and herb mayo\u2014adding punchy flavor, freshness, and a hint of acidity. A modern plant-based classic packed with taste and color.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

light<\/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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2<\/p>\n

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

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100 ml<\/p>\n

red beet juice<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

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

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1 tbsp<\/p>\n

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

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4 tbsp<\/p>\n

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

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<\/p>\n

a little lemon juice, freshly squeezed<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

ketchup<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

fresh herbs, finely chopped<\/p>\n <\/div>\n

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1<\/p>\n

small green tomato<\/p>\n <\/div>\n

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1<\/p>\n

small red tomato<\/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

freshly ghandful of lettuce (e.g. radicchio and oak leaf), cut into stripsround pepper<\/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

Peel the onions and cut them into rings about 5 mm thick. <\/p>\n <\/div>\n

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

Pour the beet juice into a pan with the vinegar, sugar and a pinch of salt. Bring the liquid to the boil. Add the chopped onions, 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

Take two bowls and spoon two tablespoons of mayonnaise into each one. Add the ketchup to the first bowl and mix to make a cocktail sauce, then season to taste with a little lemon juice. In the other bowl, stir in the chopped herbs, then season with a little salt and pepper. <\/p>\n <\/div>\n

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

Cut the tomatoes into slices about 1 cm thick. 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 cocktail sauce on the bottom halves of the buns and top with the lettuce. Place two stacked SMASHs on top. Arrange 2\u20133 tomato slices on top. Take a few pickled onions out of the brine and let them drain. Place the onions on top of the tomatoes and spread the herb mayonnaise on top. Close the bun with the second half and serve.<\/p>\n <\/div>\n

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

Tip: potato wedges make a quick side dish. To prepare them, cut waxy potatoes into wedges and toss with olive oil and salt. Add a little rosemary and thyme to taste. Spread them out on a baking sheet and bake in a preheated oven at 200\u00b0C (convection oven) for about 15\u201320 minutes until crispy. <\/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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\"\"<\/div>

medium<\/p><\/div>

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

medium<\/p><\/div>

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

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":31759,"comment_status":"closed","ping_status":"closed","template":"","categories":[74],"tags":[178,173],"class_list":["post-32361","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-burger-en","tag-double-smash-burger","tag-smash-burger-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/32361","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=32361"}],"version-history":[{"count":4,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/32361\/revisions"}],"predecessor-version":[{"id":32386,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/32361\/revisions\/32386"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/31759"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=32361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=32361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=32361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}