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Ingredients
| For the Horseradish Mustard Mayo | ||
| 1⁄4 | cup | vegan mayonnaise |
| 2 | Tbs. | Dijon mustard |
| 2 | Tbs. | prepared horseradish |
| dried tarragon A pinch of | ||
| Kosher salt and black pepper to taste | ||
| For the eggplant burgers | ||
| 1 | large | or 2 medium eggplants peeled and cubed |
| 2 | Tbs. | extra-virgin olive oil divided |
| 1 | shallot finely minced | |
| 1 | cup | vegan cheese shreds any flavor |
| 1 | clove | garlic minced or grated |
| 1⁄2 | tsp. | Kosher salt |
| 1⁄4 | tsp. | black pepper |
| 1 | Tbs. | fresh parsley chopped |
| 1 | cup | gluten-free bread crumbs |
| For the toppings | ||
| 1 | cup | vegan cheese either slices or shreds (as long as it melts) |
| 4 | gluten-free buns | |
| 4 | slices | beefsteak tomato |
| 4 | leaves romaine lettuce | |
| 4 | slices | red onion |
| Horseradish Mustard Mayonnaise (recipe above) | ||
| 4 | handfuls | potato chips |
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