Put the tomato paste, broth, maple syrup, molasses, vinegar, liquid smoke, chili powder, salt and garlic powder in a bowl and mix well until smooth.
To make the burgers
Place all ingredients, except corn, into a food processor. Pulse a few times until chunky. Add corn and pulse a few more times. Don’t over pulse or mixture will get too soft and dip like.
Put mixture into a bowl.
Put mixture into the fridge for at least 20 minutes, an hour is best. Making this the night before and letting it sit is optimal. This helps all flavors marinate and leads to a sturdier burger.
To cook, shape into patties and cook in a pan on stove top over medium heat for 15 min each side. Pans and stove tops vary, so begin to check at 10 minutes. If you try and slide your spatula under the patty and it won’t give, then it isn’t ready and needs to cook longer. If you don’t use a non stick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. You can also bake on a parchment lined cookie sheet at 375 for about 20-25 minutes on each side. Allow to cool and set for 5-7 minutes.
Serve on buns with toppings of choice.
Save some rings of onion to use as an optional topping. Cook after you sauté the burger ingredients.
Any type of starchy potato works, I used red. Sweet is not recommended as it is not starchy enough. Cook in the microwave or oven. I don’t recommend boiling because it makes the potato too wet.
Measure potato by mashing it into the measuring spoon.