1 pound ground turkey, chicken, beef or lamb
8 mini-burger buns or small dinner rolls
Mesquite Wood Chips* -- see note below
 
BBQ Sauce:
 
1/2 cup ketchup
2 tablespoons THIS
2 tablespoons light mayonnaise
1 1/2 tablespoons molasses (not blackstrap)
1 1/2 tablespoons tamari or soy sauce
2 teaspoons dry mustard
1 teaspoon salt
1/8 teaspoon freshly ground smoked peppercorn blend  
 
Combine the ingredients for the BBQ sauce in a bowl and whisk until well blended. 
Refrigerate until ready to serve.  Place the ground meat in a separate bowl and add
2 2/3 tablespoon of the BBQ sauce.  Gently combine taking care not to over mix. 
Cover and marinate in the refrigerator for an hour.
 
Prepare the grill and soak about 2 cups of mesquite wood chips in water for 30 minutes.
 
Make 8 sliders with your hands using about 3 tablespoons of meat for each 2 1/2"
patty.  In the center of each slider, make a divet -- a small indentation -- with
your thumb.  This will keep the burgers flat and prevent them from expanding upwards
and balling up.
 
Drain the mesquite chips and place over hot coals or whatever heating element your
grill has.  The grilling process will take a little longer than usual with the
soaked mesquite chips on them, and depending on your grill, allow about 7 minutes
per side for medium well on a covered grill with the vent open.  
 
The buns can be toasted lightly on the grill during the last 2 minutes of cooking if
desired.  Serve the sliders on the buns with the remaining BBQ Dipping Sauce on the
side and enjoy along with your favorite sides.  
 
*Note -- If you don't have mesquite wood chips on hand, you can grill the sliders
without them noting that they will cook a bit faster.   Alternately, the sliders can
be done on the stove top, preferably with a grill pan, or in the oven using the
broiler.